Milk-Free Cake: A Simple and Delightful Dessert
If you’re looking for a light, fluffy cake that’s both delicious and dairy-free, this Milk-Free Cake is the perfect recipe. It’s easy to make with ingredients that are often already in your pantry. The combination of fragrant vanilla, lemon zest, and the richness from sunflower oil gives this cake an irresistible flavor. Whether you’re dairy-sensitive, vegan, or simply want to try something new, this milk-free cake will delight your taste buds.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Eggs | 3 |
| Sugar | 180g |
| Sunflower oil | 120g |
| Water | 100g |
| Lemon zest | ½ lemon |
| Vanilla bean | 1 |
| Baking powder | 16g |
| Powdered sugar (for dusting) | As needed |
Nutritional Information (Approximate per slice)
| Nutrient | Amount per serving |
|---|---|
| Calories | 280 |
| Fat | 16g |
| Carbohydrates | 30g |
| Protein | 4g |
| Fiber | 1g |
| Sugar | 22g |
Instructions
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Prepare the Ingredients: Begin by preheating your oven to 180°C (350°F). Grease and flour a 22 cm (8.5 inches) round cake pan, making sure to coat the sides thoroughly to ensure the cake comes out easily once baked.
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Mix the Wet Ingredients: In a large mixing bowl, combine the eggs and sugar. Use electric beaters to whip the mixture on medium speed until it becomes light and fluffy. This will take about 2-3 minutes. Then, add the zest of half a lemon and the seeds scraped from the vanilla pod. Continue mixing until everything is well combined.
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Incorporate Dry Ingredients: Gradually sift in the flour and baking powder, stirring gently to avoid lumps. Be careful not to overmix at this stage, just enough to incorporate the dry ingredients into the wet mixture.
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Add Liquid Ingredients: Slowly pour in the sunflower oil and water, mixing until you achieve a smooth and homogeneous batter. The oil gives the cake a wonderful texture, making it soft and moist.
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Bake the Cake: Pour the batter into the prepared cake pan, spreading it out evenly. Place the pan in the preheated oven and bake for about 30-35 minutes. To test for doneness, insert a toothpick into the center of the cake—if it comes out clean, the cake is ready. If it needs more time, check every 5 minutes.
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Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once it’s cool, dust the top with powdered sugar for a finishing touch.
This Milk-Free Cake is a wonderful dessert to serve at any gathering or for a casual family treat. The balance of lemon and vanilla creates a refreshing and comforting flavor profile that pairs beautifully with a cup of tea or coffee. Enjoy it plain, or serve it with fresh berries or whipped coconut cream for extra flair!
