Our this month's Baking Eggless Challenge is this super soft and incredible cake from Brovst region of Denmark.This month's bake was suggested by Meena of Chettinad Fiesta and we truly enjoyed this cake,a big thanks to both Gayathri and Meena for challenging us with this beautiful,spongy cake. Baking eggless is a group of enthusiastic home bakers and every month we will be baking a bake without eggs, as the main motto of this baking group is to convert a usual bake or cake as eggless with egg subsitutes.As i told earlier, i love baking without eggs and much better as vegan, obviously nowadays i dont run behind the eggs. Even i dont worry if i ran out of the eggs as i learned many egg subsitutes to replace the eggs and i never miss eggs in my bakes.
Coming to this eggless version of Danish dream cake, this cake went for a vanilla flavoured sponge and topped with a coconut mixture with brown sugar and butter. While baking this cake, my home was completely filled with a wonderful aroma,i replaced the eggs with yogurt and we enjoyed thoroughly this cake for our snacks. An excellent pair to enjoy with a cup of warm masala chai.
2+1/2cups All purpose flour
2tsp Baking powder
1tsp Baking soda
1/4cup Melted butter
1tsp Vanilla extract
1cup Dessicated coconut
1cup Light brown sugar
Preheat the oven to 400F, grease a square pan and line a baking sheet.
Mix all the topping ingredients together in a bowl and keep aside.
Sift the flour,baking powder,baking soda and salt.
Beat together the melted butter, yogurt and sugar together until the sugar dissolves.
Gradually add the wet ingredients to the dry ingredients and stir the mixture together with a spatula. Dont overmix.
Pour the batter to the prepared pan and bake for 20minutes.
Increase the oven temperature to 425F,remove the cake from the oven and spread immediately the already prepared topping over the cake.
Bake the cake again for 6-10minutes.
Cool the cake completely and cut as squares.
Serve with your favourite drink.