Nut free & Egg free (Dairy free) Yoghurt Cake

Fluffy Nut free & Egg free Yoghurt Cake

Here is a Yoghurt cake that started life with eggs and dairy ingredients in it. But, because of my son's allergies, I came up with an egg & nut free version which can of course be made dairy free as well. Substitute the yoghurt with a non-dairy version like soy or coconut. Personally, I love the coconut one. So here it is, with the pictures and the recipe. Honestly, it was so delicious, light and fluffy with a lemony sugar glaze on top, why would anyone want the version with eggs?? And or dairy?

Nut free & Egg free (Dairy free) Yoghurt Cake

Dry Ingredients:
1 1/4 cup self raising flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/3 cup castor sugar

Wet ingredients:
170g pot low fat vanilla yoghurt (substitute with non-dairy yoghurt, if you like)
2 tablespoon water
4 1/2 tablespoons sunflower oil
1/2 teaspoon pure vanilla extract

Lemon Glaze
1/4 sifted icing sugar
1 to 2 teaspoons lemon juice
1 teaspoon grated lemon rind

Method:  Mix the dry ingredients and wet ingredients together in a bowl. The mixture will be very thick and gloopy. Don't be tempted to add more liquid or cake may become dense and compacted. Pour the cake batter into a rectangular 8"x 5" tin. Smooth top. Bake at 180 degrees celcius for 20 -25 minutes. Check with a toothpick after 18 minutes. Top will be well browned when done. Remove to rack and cool. For glaze, mix just enough lemon juice into icing sugar to form a thick paste. Drizzle onto top of cake and sprinkle with grated lemon rind. It's ready!

For a Non-Dairy-free version, substitute soy yoghurt or coconut yoghurt in place of the regular one in this recipe.