Eggless Milk Sponge Cake with Strawberries

Name: Eggless Milk Sponge Cake with Strawberries
Total time: 3600 s
Yield: Serves 8 servings
Cuisine: American
Ingredients: 1 cup white sugar (I used brown sugar, which made the cake darker in color); 1/2 cup vegetable oil; 2 tablespoons vanilla extract; 100 ml (about 1/3 cup plus 1 tablespoon) plain yogurt; 1 cup (240 ml) whole milk or plant-based milk; 2 cups self-rising flour; 1/4 teaspoon baking soda; 1 pinch salt; 1 cup (about 150 grams) fresh strawberries, chopped into small pieces

Natalie camargo @naty9504

Bogotá

This is an affordable, easy-to-make cake with vanilla and strawberry flavor. It doesn't require eggs.

Natalie camargo @naty9504

Bogotá

This is an affordable, easy-to-make cake with vanilla and strawberry flavor. It doesn't require eggs.

Saved

Ingredients

60 minutes

Serves 8 servings

1 cupwhite sugar (I used brown sugar, which made the cake darker in color)
1/2 cupvegetable oil
2 tablespoonsvanilla extract
100 ml(about 1/3 cup plus 1 tablespoon) plain yogurt
1 cup (240 ml)whole milk or plant-based milk
2 cupsself-rising flour
1/4 teaspoonbaking soda
1 pinchsalt
1 cup(about 150 grams) fresh strawberries, chopped into small pieces

Saved

Steps

60 minutes

1

In a bowl, combine the sugar, oil, and vanilla. Beat well by hand or with a mixer. Add the yogurt and milk, and continue beating for about 3 minutes.
2

Sift the flour together with the salt and baking soda. Gently fold into the wet mixture with a spatula until just combined.
3

Chop the strawberries into small cubes, toss them with 1 tablespoon of flour, and fold them into the batter.
4

Pour the batter into a greased and floured 8-inch (20 cm) round cake pan. Bake at 350°F (180°C) for 45 minutes.
5

Let cool for about 15 minutes, then remove from the pan and let cool completely before slicing.
6

Serve.
7

Enjoy.
8

These eggless cakes taste even better if you refrigerate them for at least 6 hours before serving.