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Yeast-free Easter cake

Author
Cookinero 3 Dec 2025
210
Yeast-free Easter cake

Easter yeast-free kulich is an ideal option for those who follow a healthy diet. Thanks to kefir and soda, the dough becomes fluffy and does not fall, and the baked goods are very tasty. You can use raisins for the kulich filling. It is better to choose sweet varieties, without seeds. Homemade butter is best for the dough.

How to cook Yeast-free Easter cake

Step 1

Yeast-free Easter cake

Prepare the dough. Pour the kefir into a deep bowl and heat it slightly. Remove from heat, add soda. Melt the butter in the microwave or in a water bath. Add sugar and lemon zest to the butter. Pour in vanilla sugar. Combine with kefir. Pour in flour, add raisins, and mix. The dough should be of medium thickness. Fill disposable paper molds with dough to 2/3 of their volume.

Step 2

Yeast-free Easter cake

Bake the Easter cakes. Place the molds with the dough on a baking sheet and put them in the oven preheated to 180 degrees for 30 minutes. Take the finished Easter cakes out and cool them down.

Step 3

Yeast-free Easter cake

Prepare the glaze. Melt the butter in the microwave, add the powdered sugar and lemon juice. Stir. Decorate the cakes with the glaze.

Yeast-free Easter cake - FAQ About Ingredients, Baking Time and Storage

Yes, an equal amount of buttermilk or plain yogurt works well as a kefir substitute. Both will react with the baking soda to provide lift.
Absolutely! Replace regular flour with a 1:1 gluten-free flour blend. Add ½ tsp xanthan gum if your blend doesn't contain it for better texture.
Substitute kefir with almond milk + 1 tbsp vinegar (let sit 5 minutes), use coconut oil instead of butter, and choose plant-based butter for the glaze.
Store in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. The glaze helps retain moisture.
Yes! Freeze unglazed cakes in airtight bags for 3 months. Thaw at room temperature, then add fresh glaze before serving.
Avoid overmixing the batter - gently fold until just combined. Also, ensure your baking soda is fresh (test with vinegar bubbles).
Yes, use a 9x5 loaf pan and bake 50-60 minutes at 170°C (340°F). Check doneness with a toothpick test.
Blend regular sugar into fine powder, or use honey/maple syrup (reduce liquid slightly). Note: Alternative sugars may alter texture.
Cut sugar to ¾ cup in batter and use a sugar-free glaze alternative. The raisins will still provide natural sweetness.
Add more powdered sugar 1 tbsp at a time. If too sweet, thicken with a pinch of cornstarch dissolved in cold water then heated briefly.

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