A guilt-free super tasty cake!
Preheat the oven to 160°C. Grease and line a round 20cm pan with baking paper, allowing the edges to overhang.
In a medium mixing bowl, add yoghurt, milk, and egg whites. Whisk until well combined.
Add remaining ingredients and again mix well until fully combined.
Pour the cake mix into the baking pan and cook for 35 minutes or until the cake bounces back when pressed gently.
Remove from pan and allow to cool completely on a cooling rack then place on platter.
In the meantime, prepare the frosting (see below).
In a medium mixing bowl, add all the ingredients and blend until smooth using a handheld blender or food processor.
Place in fridge to firm up slightly whilst waiting for the cake to cool.
When the cake is cooled and ready to be decorated, use a spatula to cover the cake with frosting. Sprinkle with sifted cocoa powder if desired.
Store the cake in the fridge - lasts up to 1 week (just not in my house!)
Ingredients
Directions
Preheat the oven to 160°C. Grease and line a round 20cm pan with baking paper, allowing the edges to overhang.
In a medium mixing bowl, add yoghurt, milk, and egg whites. Whisk until well combined.
Add remaining ingredients and again mix well until fully combined.
Pour the cake mix into the baking pan and cook for 35 minutes or until the cake bounces back when pressed gently.
Remove from pan and allow to cool completely on a cooling rack then place on platter.
In the meantime, prepare the frosting (see below).
In a medium mixing bowl, add all the ingredients and blend until smooth using a handheld blender or food processor.
Place in fridge to firm up slightly whilst waiting for the cake to cool.
When the cake is cooled and ready to be decorated, use a spatula to cover the cake with frosting. Sprinkle with sifted cocoa powder if desired.
Store the cake in the fridge - lasts up to 1 week (just not in my house!)
