Eggless Milk Powder Cake

Yield: 1 loaf

Ingredients Needed

•           2 heaped tbsp Dairy Dairy Skimmed Powdered Milk + ½ cup Water (mixed)

•           ½ cup Yoghurt

•           ½ cup Water

•           1 ¾ cups All-Purpose Flour

•           ¾ cup Dairy Dairy Skimmed Powdered Milk

•           1 tsp Baking Soda

•           2 tsp Baking Powder

•           ¾ cup White Sugar

•           ½ cup (+1 tbsp) Vegetable Oil

•           1 tsp Vanilla Essence

•           1 tbsp Apple Cider Vinegar

•           ¼ cup Almonds, chopped OR your favourite nuts (cashews, pecans, walnuts)

•           Preheat the oven to 325° F. Grease a loaf pan using oil or butter. Sprinkle some flour and coat on all the sides. Tap out the excess flour and set aside.

•           In a bowl, mix together liquid Dairy Dairy Skimmed Powdered Milk, yoghurt and water. Mix really well.

•           Sift together flour, Dairy Dairy Skimmed Powdered Milk, baking soda and baking powder. Sift 2 or 3 times until everything is combined.

•           In another bowl, mix sugar, oil, vanilla essence and apple cider vinegar.

•           To the sugar and oil mixture, add half of the flour mixture and the full milk-yoghurt mixture. Use a whisk/spatula and fold in gently. Then add the remaining flour mixture and fold again gently, just until there are no lumps and everything is combined.

•           Pour the entire batter into the loaf pan and sprinkle some chopped almonds on top.

•           Bake in a preheated oven for about 40 minutes or until a toothpick inserted comes out clean.

•           Remove from the oven and allow to cool for at least 20 minutes.

•           Run a knife through the edges and remove the cake from the pan.

Allow it to cool. Slice and serve.

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