Cake without eggs

Name: Cake without eggs
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 6
Ingredients: Type 00 flour 3 cups; Sugar 1 cup; Natural plain yogurt ¾ cup; Fresh liquid cream &frac23; cup; Blueberries 1 cup; Sunflower seed oil 0.3 cup; Baking powder 4 tsp; Vanilla bean 1; Fine salt 1 pinch; Powdered sugar to taste; Butter to taste

it es fr br

587

Calories per serving

Vegetarian

Energy Kcal 587
Carbohydrates g 92.7
of which sugars g 45.1
Protein g 9.2
Fats g 20
of which saturated fat g 5.12
Fiber g 2.4
Cholesterol mg 20
Sodium mg 222

Difficulty: Easy
Prep time: 15 min
Cook time: 55 min
Serving: 6
Cost: Low

PRESENTATION

If you're on the hunt for a simple, delicious cake from Italy, check out the torta senza uova. It's an egg-free delight, perfect for those with dietary restrictions or when you're just out of eggs. Honestly, you'll find this cake in loads of Italian homes. Why? Because it's made with basic stuff like flour, yogurt, cream, oil, and sugar. The combo of yogurt and oil makes it moist and tender. Really good stuff. Plus, blueberries and a hint of vanilla add a sweet and fragrant touch. Italians love having this for breakfast or as an afternoon snack. And, here's the deal—it’s quick to make. No fancy skills needed.

The beauty of this ricetta torta senza uova is in its simplicity—there's no fuss over whipping eggs or worrying about rising. Which is great. It's a straightforward recipe that works every time. Families with kids especially love dolci senza uova like this. Why? Because it's safe for everyone and offers that really soft and delicate taste. Some Italian regions even swap out the blueberries for pears or apples. So, you can adapt it based on what’s lying around.

Thing is, even those who can eat eggs often choose this cake. It’s so so easy and light compared to other desserts. If you're interested in more ideas for dolci vegani or torta senza burro e uova, there's plenty across Italy. People often add lemon zest, chocolate, or nuts to mix things up. And look, this cake is a go-to when you want something golden and comforting without dealing with complex recipes or hard-to-find ingredients.

It's proof that baking can be inclusive and enjoyable, no matter what's in your pantry. The torta senza uova remains a beloved choice all over Italy. Anyone can enjoy a slice, making it a true favorite, for sure.

INGREDIENTS

587

Calories per serving

Ingredients for a 9-inch diameter mold: Type 00 flour 3 cups (375 g); Sugar 1 cup (200 g); Natural plain yogurt ¾ cup (180 g); Fresh liquid cream ⅔ cup (150 ml); Blueberries 1 cup (150 g); Sunflower seed oil 0.3 cup (80 ml); Baking powder 4 tsp (16 g); Vanilla bean 1; Fine salt 1 pinch

for garnish: Powdered sugar to taste

for greasing the pan: Butter to taste

Preparation

How to prepare Cake without eggs

To make the cake without eggs, start by sifting the flour and baking powder into a large bowl 1, then add the granulated sugar 2. Take the vanilla pod and cut it lengthwise 3

and with a small knife extract the seeds 4 which you will add to the batter 5. Now pour in the seed oil (sunflower or peanut) 6,

the fresh cream 7 and the yogurt 8, and start mixing all the ingredients with an electric whisk (alternatively, you can proceed by hand with a whisk or with a stand mixer). Mix the ingredients well, add a pinch of salt 9.

At this point, the batter is ready: rinse the blueberries under running water 10, dry them with a kitchen towel, and pour them into the bowl 11, mix with a wooden spoon to incorporate them into the batter. Butter a 9-inch diameter pan and line it with parchment paper 12 following the guidelines found in the cooking school How to line a cake pan with parchment paper.

Transfer the cake batter into the pan 13, level the surface with a spatula 14, and bake in a preheated static oven at 350°F for about 55 minutes (or in a convection oven at 320°F for about 45 minutes) or until the surface of the cake is golden brown. To check if it's done, do the toothpick test; if it comes out dry, you can take the cake out of the oven. Once done, remove the egg-free cake from the oven and let it cool before serving 15. Once cool, remove it from the pan and garnish the egg-free cake with a dusting of powdered sugar.

Storage

The egg-free cake can be stored out of the refrigerator under a glass dome for about 3 days. Freezing is not recommended.

Advice

As an alternative to blueberries, you can use any other type of fruit like cherries, plums, or apples depending on seasonal availability. If you want to add an alcoholic note to the cake, add a small glass of brandy to the batter, reducing the same amount of cream. For a light version, replace the cream with milk.

For the translation of some texts, artificial intelligence tools may have been used.