Here’s my favorite eggless cake recipe – a soft and moist vanilla sponge cake, topped with fruit and topped with a crumb coating. This eggless fruit cake is one of the best ways to enjoy the abundance of summer fruit.
Source:Home Cooking Adventure
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Makes about 8-10 servings
2 cups (250g) all-purpose flour
2 teaspoons (8g) baking powder
1/2 teaspoon (3g) salt
1/2 teaspoon (3g) baking soda
1/2 cup (110g) vegetable oil
3/4 cup (150g) sugar
1 cup (240g) Greek yogurt
1/2 cup (120ml) buttermilk
1 teaspoon (5ml) vanilla extract
1 teaspoon (5ml) white vinegar
Filling with fruit
14 oz (400g) summer fruit mix (I used cherries and peaches), cut into small pieces
1 tablespoon (10g) flour
Crumb Topping
3 tablespoons (45g) sugar
1/4 cup (30g) all-purpose flour
1 1/2 tablespoons (20g) vegetable oil
