Eggless Caramel Cake

We have been on a no-sugar diet for over 2 years now, so I have not baked a cake for long,  But staying at home means we feel like indulging once in a while to keep the spirits high. Salted caramel is my favourite flavour in ice creams, I have tried many caramel cake recipes, but this one is the best as its easy, quick & yummilicious.

This eggless caramel cake uses curd and milk as a substitute for egg and turns out soft, moist and absolutely delicious.

Makes 1- 8″ cake

Ingredients

Soft Butter - 1/3 cup
Brown sugar - 1/2 cup
Plain Yoghurt - 1/4 cup
Milk - 1/2 cup
Vanilla Essence - 1/2 tsp
All purpose flour -1 1/4 cups
Baking Powder -1 tsp
Baking Soda -1/2 tsp
Salt -1/2 tsp
Caramel Syrup - 1/4 cup - see below

Baking method

In a mixing bowl cream together butter and sugar. Add milk, curd & caramel syrup, beat until incorporated. The batter will look curdled, but that's okay.

Mix together  all the dry ingredients  - flour, baking soda, baking powder and salt in a bowl.

Add the dry ingredients to the butter mixture and beat until all the ingredients are incorporated.

Pour the batter in to greased, lined and dusted pans.

Preheat oven to 180°C. Bake it for 30-40 minutes or until a skewer inserted comes out clean.


Caramel Syrup

Ingredients
Dark Brown Sugar-2 cups
Water-1 /2 cup + 1 cup

Procedure
In a heavy bottom pan, add 2 cups of sugar and 1/2 cup of water. Let it boil

The syrup will start bubbling after the boiling stage, at this stage the colour of the syrup will change to darker brown, you home will be filled with the caramel aroma.

Add the remaining 1 cup of water little by little, while maintaining a safe distance from the stove.

Once the water is fully incorporated, let it boil for 3-4 minutes.

Caramel syrup is ready. The syrup will look thinner but it will thicken as it cools. Transfer to a jar & refrigerate. Use it for cakes or as a spread on a warm bread with a dash of salt.