Yogurt & Egg Breakfast Cake: A Delicious Dish Awaits!
A delightful and nutritious breakfast cake made with yogurt and eggs, perfect for a quick meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking or Air Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup plain yogurt
- 3 large eggs
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
Instructions
- Preheat the oven or air fryer to 350°F (175°C).
- In a mixing bowl, combine yogurt and eggs, whisking until smooth.
- Add sugar and vegetable oil, mixing well.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in vanilla extract.
- Pour the batter into a greased baking dish or air fryer basket.
- Bake in the oven for 25-30 minutes or in the air fryer for 15-20 minutes, until a toothpick comes out clean.
- Let cool before slicing and serving.
Notes
- Can be served warm or at room temperature.
- Great for meal prep; can be stored in the fridge for up to 3 days.
- Add fruits or nuts for extra flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg