LittlePod Eggless Chocolate Yoghurt
Cake
130g flour
70g sugar
125ml plain yoghurt or curd
60g butter, at room temperature
2 tbsp cocoa powder
1 tsp LittlePod Vanilla paste
1/2 tsp baking powder
Preheat the oven to 350F/180 C. Grease a medium sized cake tin or a loaf tin and set aside.
Sift together the flour, cocoa powder and baking powder together. Cream the butter and sugar, then add the dry flour mixture to the butter and beat well until frothy. This takes about 2-3 minutes with an electric whisk or about 7 to 8 minutes by hand.
70g sugar
125ml plain yoghurt or curd
60g butter, at room temperature
2 tbsp cocoa powder
1 tsp LittlePod Vanilla paste
1/2 tsp baking powder
Preheat the oven to 350F/180 C. Grease a medium sized cake tin or a loaf tin and set aside.
Sift together the flour, cocoa powder and baking powder together. Cream the butter and sugar, then add the dry flour mixture to the butter and beat well until frothy. This takes about 2-3 minutes with an electric whisk or about 7 to 8 minutes by hand.
Fold in the yoghurt and the
LittlePod Vanilla Paste.
The batter should now be smooth and thick, almost like the consistency of smooth peanut butter with a light chocolate colouring.
Transfer the batter to the greased tray and bake for 30 to 45 minutes, or until a skewer inserted into the cake comes out clean. The cake will be quite dense. Cool on wire rack and serve.
The batter should now be smooth and thick, almost like the consistency of smooth peanut butter with a light chocolate colouring.
Transfer the batter to the greased tray and bake for 30 to 45 minutes, or until a skewer inserted into the cake comes out clean. The cake will be quite dense. Cool on wire rack and serve.
The cake can be stored in an
airtight container.
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