If you're looking to make a No Maida, No Egg, No Oven Cake without yogurt, you can substitute it with an equal amount of applesauce or mashed bananas. This will help maintain the moisture and texture of the cake while keeping it egg-free and dairy-free.

To store your No Maida, No Egg, No Oven Cake, let it cool completely before wrapping it in plastic wrap or placing it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. If you want to keep it longer, consider freezing individual slices.

Yes, you can substitute whole wheat flour for suji in this No Maida, No Egg, No Oven Cake recipe. However, keep in mind that the texture may be slightly denser. You might want to adjust the liquid ingredients slightly to achieve the desired batter consistency.

This No Maida, No Egg, No Oven Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. You can also serve it with fresh fruits like berries or a drizzle of honey for added sweetness and flavor.

To check if your No Maida, No Egg, No Oven Cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is ready. If the toothpick has wet batter on it, continue cooking for a few more minutes.