Rain or sunshine, moist cake with a creamy topping is always welcomed. But richer the cake, heavier it becomes on your stomach, difficult to digest, not to mention the calories! But a slice of this spongy eggless cake will definitely lift your mood without being harsh on your stomach.
For the cake
- All purpose flour 1 1/2 cup
- You can sustitute half of it with whole wheat flour for a healthier version. Sustituting the full 1 1/2 cup will result in extremely dense cake.
- Yogurt 1 cup
- Try greek yogurt for a creamier texture
- Sugar 3/4 cup
- I used white sugar, you can substitue with brown as well
- Baking powder 1 1/2 tsp
- Baking Soda 1/2 tsp
- Apple Sauce 1/2 cup
- Vanilla extract 1 1/2 tsp
For the frosting
- Greek Yogurt 1 cup
- Honey 1 tbsp
- Vanilla extract 1 tsp
Preheat the oven to 350, grease and flour a 9x9 inch pan. Add sugar to yogurt, whisk till it dissolves and leave aside for 5 mins till it bubbles up a bit. Add apple sauce, vanilla extract, baking powder and baking soda and whisk it. Add flour in 4 parts gently folding it into the liquid.
Pour the batter into oiled cake pan and bake for 35-40 mins. The cake is done when the inserted skewer comes out clean.
Let the cake cool completely before frosting it.
Whisk all the ingredients for frosting in a bowl till it becomes fluffy. Frost the cake and freeze.
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