Q: <strong>Can I make this egg-free or dairy-free?</strong>

For egg-free: Flax egg or a commercial egg replacer will do the trick in a pinch. The cake comes out a bit denser and less airy, but honestly, it still disappears fast at my house. For dairy-free: Go for a thick, unsweetened plant-based yogurt like coconut or soy. You’ll get that nice moisture and tang, though the crumb is a bit softer. Still, the cake holds together and tastes great, so don’t be afraid to play around and see what works for you.

Question 1

Why is my cake pale?

Accepted Answer

That pale color? Blame the yogurt and the lower sugar. It always throws me off, too, but I promise, this is exactly how it’s supposed to look.

Question 2

Can I use fat‑free yogurt?

Accepted Answer

You can, but I’ll be honest: the cake turns out drier and not nearly as tender. I’ve tried it, hoping for a miracle, but it’s just not my favorite.

Question 3

Can I make this gluten-free?

Accepted Answer

Yes, you can! Just swap in a 1:1 gluten-free flour blend. I’ve done it when baking for friends, and it works out just fine.

Question 4

Can I make this egg-free or dairy-free?

Accepted Answer

For egg-free: Flax egg or a commercial egg replacer will do the trick in a pinch. The cake comes out a bit denser and less airy, but honestly, it still disappears fast at my house.

For dairy-free: Go for a thick, unsweetened plant-based yogurt like coconut or soy. You’ll get that nice moisture and tang, though the crumb is a bit softer. Still, the cake holds together and tastes great, so don’t be afraid to play around and see what works for you.

Question 5

Can I add fruit?

Accepted Answer

Absolutely. Blueberries, raspberries, even those pears you forgot about in the fruit drawer, toss them in. Use whatever’s hanging around; it all works.

GLP-1 dessert

Greek Yogurt Olive Oil Cake

thelemonhearth