Eggless Cake

Here is a simple recipe for an eggless cake that is enjoyable and fluffy. It will be an excellent solution for those allergic to eggs or following a vegan diet.

Ingredients

• 200 g of all-purpose flour
• 150 g of sugar
• 60 ml of seed oil
• 250 ml of vegetable milk (soy, oat, almond, or whichever you prefer)
• 1 packet of baking powder
• 1 pinch of salt
• Flavoring of choice (vanilla, grated lemon or orange zest, etc.)

Preparation

1. Preheat the oven to 180 °C.
2. In a large bowl, combine the sifted flour, sugar, pinch of salt, and baking powder. Mix the dry ingredients well.
3. Gradually add the oil and vegetable milk, mixing with a hand whisk or an electric mixer until the mixture is smooth and homogeneous.
4. Add the chosen flavor and mix until it is well distributed in the batter.
5. Pour the mixture into a previously buttered and floured mold or lined with parchment paper.
6. Bake for about 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
7. Allow the cake to cool completely before unmolding.

For a truly Italian touch, you can transform the cake into a more Mediterranean version by adding chopped almonds to the batter or enhancing the flavor with grated orange zest.

Fun Fact

Eggless cakes are common in vegan cuisine and often use ingredients like vegetable milk or acidic substances (such as vinegar or lemon) in combination with baking soda to achieve the right leavening.