Easy No-Egg Spelt Yoghurt Cake

Sue Maree P -

I have only realised that Australia is also having an egg shortage problem, as well as the USA. So I thought a cake recipe that required no eggs would be helpful.

Looking for a simple cake recipe without eggs? Whether you're dealing with an egg shortage or just prefer egg-free baking, this moist and fluffy yoghurt cake is the perfect solution!

Made with just a few pantry staples— yoghurt, oil, sugar, and flour—this egg-free cake comes together in no time. Easily adaptable to be lactose-friendly or vegan. It’s light, tender, and great for those avoiding eggs due to allergies, dietary choices, or supply issues.

✔️ No eggs
✔️ Easily dairy-free (use plant-based yoghurt)
✔️ Perfect for tea time or breakfast
✔️ Great base for frostings, glazes, or fresh fruit

TIP: Add a touch of vanilla extract if your yoghurt isn't strongly flavoured. Cool before slicing and enjoy with a cup of coffee or tea!

Source: inspired by The Conscious Plant Kitchen recipe

Takes = 10 minutes to prep.
Bakes = 20cm (8-inch tin) 35-40 mins
Makes = 8 pieces

Ingredients My twist

  • White Spelt flour* – 200g (about 1.5 cups)
  • Baking powder – 11g, 3 teaspoons
  • Greek Yoghurt or any type of yoghurt (plant-based if needed) – 250g (1 cup)
  • Sugar – 130g (1/2 cup + 1tb)
  • Oil, olive, avocado, sunflower, canola, rapeseed – 80g (1/3 cup)
  • Vanilla powder, extract or lemon zest – 1 teaspoon

*Or add in 1.5 cups of self-raising flour and no baking powder

Method

  1. Oven to 350°F (180°C/ 160˚C fan). Then grease and line a 20cm or 8-inch round cake pan with parchment paper.
  2. Whisk yoghurt, oil, and sugar. Stir in some vanilla extract and or lemon zest. In another bowl, whisk the baking powder and baking soda with the flour.
  3. Fold in the flour and stir to incorporate until the batter is thick and smooth.
  4. Pour the batter into the prepared pan.
  5. Bake at 160˚C fan for 35-40 minutes. Check if the cake is ready by inserting a toothpick in the centre. If it comes out clean, it's ready to remove from the oven.
  6. If not, bake longer, in 10-minute increments, until the crumb is set. Cool down on a cooling rack at room temperature for 1 hour before serving.

Sue Maree P Baking Tips

  • Flour – use 1 1/2 cups of spelt flour or gluten-free flour and add 3 teaspoons of baking powder.
  • Self-raising flour, as in the original recipe, uses 190g or 1.5 cups
  • Yoghurt – plain or natural is best, or swap to a plant-based if needed
  • Extras – add 1 teaspoon of vanilla, zest of a lemon
  • Sugar –  you can use any alternative sweetener, like coconut sugar or brown sugar. I haven't tested liquid sweeteners.
  • Fruit – add 1/2 cup of fresh or frozen berries to the batter before baking.
  • Store in the fridge for up to 4 days

OIL

  • No, rapeseed oil in Sweden is not toxic. 🇸🇪

In Sweden (and across the EU), food laws are very strict. The rapeseed oil you buy in Swedish supermarkets — whether it’s called rapsolja, kallpressad rapsolja (cold-pressed rapeseed oil), or regular rapsolja — is safe and regulated for food use.

Some important points:

  • Swedish rapeseed oil is low in erucic acid, meaning it's safe for human consumption.
  • If it’s cold-pressed (kallpressad), it keeps more nutrients like vitamin E and healthy fats.
  • It’s often locally produced (Sweden grows a lot of rapeseed!), which makes it a fresh, sustainable oil.
  • It’s a neutral-flavored oil, great for baking, cooking, and even dressings.

Rapeseed oil in Sweden is perfectly healthy when used properly — just like olive oil or sunflower oil.