Almond Milk Cake Without Eggs
A soft and fragrant cake made without eggs or butter, using almond milk for a delicate and slightly nutty flavour. Light and easy to prepare, it is perfect for breakfast or an afternoon treat.
Ingredients
- 200 g almond milk
- 200 g sugar
- 250 g all-purpose flour
- 100 g vegetable oil
- Zest of 1 lemon
- 6 g baking powder
- Powdered sugar for dusting
- 10 g sliced almonds
How to Make It
- Grate the zest of one lemon and set aside
- In a bowl combine flour, sugar, and baking powder
- Add the lemon zest
- Pour in the almond milk
- Add the vegetable oil
- Mix first with a spatula, then whisk until smooth
- Grease or line a 22 cm cake tin
- Pour the batter into the tin
- Bake in a preheated oven at 180°C / 350°F for about 40 minutes
- Check with a skewer; it should come out clean
- Remove from the oven and let cool completely
- Dust with powdered sugar
- Sprinkle with sliced almonds before serving
Tips
- Use untreated lemon for best aroma
- Do not overmix the batter
- Substitute with other citrus zest if desired
- Whisk well to avoid lumps
Storage
- Keeps 2 to 3 days at room temperature under a cover
- Can be frozen in portions