Eggless Margherita Cake

I can guide you in the preparation of the Eggless Margherita Cake, an excellent option for those who are allergic to eggs or following a vegan diet. The Margherita Cake is a simple and fluffy dessert typical of Italian confectionery, and it can be delicious even without eggs.

Ingredients

• 200 g of all-purpose flour
• 120 g of granulated sugar
• 80 g of potato starch
• 100 ml of seed oil or light olive oil
• 200 ml of plant-based milk (such as almond, soy, oat, etc.) or water
• Grated zest of 1 lemon
• 1 sachet of baking powder
• A pinch of salt
• Optional: egg substitutes such as 50 g of plant-based yogurt or 1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water

Preparation

1. Preheat the oven to 180 °C and butter and flour or line a cake pan with parchment paper.

2. In a bowl, mix the flour with the potato starch, baking powder, and a pinch of salt.

3. Add the grated lemon zest to the dry mixture.

4. In another bowl, mix the oil with the sugar until you obtain a homogenous mixture.

5. Gradually combine the plant-based milk or water with the oil and sugar mixture, continuing to stir.

6. Incorporate the dry ingredients into the liquid mix, mixing gently to avoid lumps.

7. If you are using egg substitutes, like plant-based yogurt or flaxseeds, add them to the batter now.

8. Pour the batter into the prepared pan and level the surface with a spatula or spoon.

9. Bake for about 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean.

10. Allow the Eggless Margherita Cake to cool in the pan for a few minutes, then transfer it onto a wire rack and let it cool completely before serving.

Curiosities

The Margherita Cake is named after Queen Margherita of Savoy, and its simplicity has often been compared to the elegance of the queen herself. It is a versatile cake that can be enjoyed on its own, with a dusting of icing sugar, or used as a base for filled cakes.