After the last post of SugarPlum Cinnamon Buttermilk Cake, many people wanted an eggless version. And I immediately knew that I had to bake one immediately… hence this post.
This recipe is from my initial baking days… very simple and easy to make even for beginners… so naturally it never got posted on the blog. Not bragging but I thought it to be too simple to be posted here. But it is every bit delicious! This is my go-to recipe while baking for non-egg-eaters and it has always turned out perfect so it is tried, tested and tasted recipe in a true sense!
Use this as your basic cake recipe and add any other ingredients you like to it. Cinnamon, chocolate, lemon… anything! Sky is truly a limit. Use any other fruit you like or even better, make it tropical style! Getting ideas?! 😉
Previously I had always used strawberries for this cake. This time I had Kiwis on hand so I decided it was time for a change! I am not a fan of baked Kiwi fruit so I refrained from adding fruit pieces to the batter which I usually do with strawberries but if you have no such qualms then go ahead.
It is perfect for eating any time of the day!
Yup, even for breakfast!
It has yogurt and fruit! Totally acceptable, right?! 😉
Kiwi Buttermilk Cake ~ Eggless
Yields: 1 6 or 8-inch cake | Prep time: 10 minutes | Bake time: about 30 minutes | Total time: 40 minutes
Recipe adapted from here
- 1 cup whole wheat flour
- ½ tsp baking powder
- ½ tsp baking soda
- Pinch of salt
- 2 Tbsp butter, at room temperature
- 1 Tbsp vegetable oil
- ½ cup white granulated sugar
- ½ tsp vanilla extract
- ¾ cup Greek yogurt with a little water added to it or buttermilk (I used yogurt)
- 1 Kiwi fruit, peeled and sliced (I used Zespri Kiwi)
- 1 – ½ Tbsp white granulated sugar (For topping)
- Preheat the oven to 180°C/350°F. Spray a 6 or 8-inch baking dish with vegetable oil.
- Sift together flour, baking powder, baking soda and salt in a bowl.
- In a separate bowl, cream together butter, oil and sugar with electric or hand-mixer. Add vanilla extract and whisk thoroughly.
- Slowly whisk dry ingredients to the wet ingredients in 2-parts alternating with yogurt/buttermilk, ending with dry ingredients. Do not over-mix the batter.
- Spoon the batter in a baking dish and smooth out the surface with the back of spoon. Top with Kiwi slices and sprinkle with sugar. Bake for 25-30 minutes or till the toothpick inserted in a center comes out clean.
*Refrigerate in airtight container for 3-4 days.
*Want to add fruit to the cake batter? Use about 1/2 generous cup of sliced or chopped fruit and fold into the batter.