Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Ciambella allo yogurt e gocce di cioccolato (senza uova e sofficissima)

Yogurt and Chocolate Chip Bundt Cake (Egg-Free and Extra Soft)

Name: Yogurt and Chocolate Chip Bundt Cake (Egg-Free and Extra Soft)
Yield: Serves 6 servings
Ingredients: 1/2 cup yogurt (125 ml); 3 cups all-purpose flour (375 grams); 1/2 cup vegetable oil (125 ml); 1 1/4 cups sugar (250 grams); 1/4 cup water (60 ml); 1 packet baking powder (about 2 1/2 teaspoons, 16 grams); 1/2 cup chocolate chips (80 grams)

Emanuela @emanvela

Milano

Yogurt and Chocolate Chip Bundt Cake (Egg-Free and Extra Soft)

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Ingredients

Serves 6 servings

1/2 cupyogurt (125 ml)
3 cupsall-purpose flour (375 grams)
1/2 cupvegetable oil (125 ml)
1 1/4 cupssugar (250 grams)
1/4 cupwater (60 ml)
1 packetbaking powder (about 2 1/2 teaspoons, 16 grams)
1/2 cupchocolate chips (80 grams)

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Steps

1

In a mixing bowl, combine the yogurt, sugar, oil, and water. Beat with an electric mixer until smooth.
2

Add the sifted flour and baking powder, mixing until the batter is smooth and well combined.
3

Grease and flour a Bundt pan (I used a 9-inch/23 cm pan). Pour the batter in and spread it evenly with a spatula.
4

Bake in a convection oven at 350°F (180°C) for 30 minutes. Check doneness with a toothpick. Let cool slightly, then remove from the pan.
5

TIPS: Store in a dry place for up to a week. Banana yogurt will add flavor to the cake, or you can use plain yogurt and substitute the chocolate chips with grated orange zest, then dust the top with powdered sugar. Serve with cream and a sweet wine for a delicious dessert, or add a scoop of ice cream for an extra treat!