I saw this dairy free cake recipe just by chance, while reading here and there through the Internet. I wasn’t searching for it, but the idea of not using milk and butter and having a tasty (and healthier) cake attracted me.
I decided to prepare it without thinking that much, as I had all ingredients at home (all things I bet you also have in your kitchen).
I found out that it is incredibly simple – and tasty.<!–more–>
It is a basic dairy free cake recipe. I prepared it this way, but you can improve and add different ingredients each time, such as chocolate chips, raisins, hazelnuts, coffee, whatever you want. I prepared it for breakfast, to eat with my beloved coffee and milk and it is perfect as it is.
I found this recipe written by Donatella Simeone published by an Italian newspaper online. I changed a couple of things,using both common and brown sugar and choosing to use my (favorite) extra virgin olive oil instead of common oil.
Use your mixer always in low speed. Begin by letting eggs, sugar and vanilla beans mix well for some minutes. Add oil and water (always in low speed) and then the flour with the yeast.
Pour the dough into a greased bundt cake pan and bake for about 40 minutes, checking with the toothpick when it’s done.
- 250 g of flour
- 150 g of sugar
- 100 g of brown sugar
- 4 eggs
- 130 ml of extra virgin olive oil
- 130 ml of water
- 1 Tbsp of baking powder
- seeds of 1 vanilla bean
- Beat for a while the eggs with sugar and vanilla beans in low speed.
- Add the oil and water always with low speed.
- Add the flour and yeast and mix until well combined.
- Grease a bundt cake pan and pour the dough in and bake for 40 minutes.