The lactose-free coffee bundt cake is a dessert made without milk and butter: great for breakfast to give an energetic start to the day. Soft, delicious, and very simple to make, the lactose-free coffee bundt cake is delightful. Make it again soon: you will love it!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 1 cup sugar
- 5 tbsp rice oil
- 2/3 cup oat beverage
- 1/3 cup coffee
- 2 cups flour (+ 1/2 cup for marbling)
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Pan 25 cm bundt pan
- 1 Spatula
- 1 Toothpick Cake tester
- 1 Cooling Rack
Steps
Prepare the coffee. Separate the yolks from the egg whites. In the stand mixer bowl, beat the yolks with the sugar. Add the oat beverage and the oil. Then add the flour and baking powder. Beat the egg whites until stiff peaks form and fold them into the rest of the mixture using a spatula with gentle movements from bottom to top so as not to deflate them. Pour half of the mixture into a greased and floured 24 cm bundt pan (for intricate pans with many grooves, I prefer to use release spray). To the rest of the mixture, add the coffee and 0.5 cup of flour. Mix well and pour the coffee mixture into the pan. Bake the cake in a preheated oven at 356°F (180°C) for 40 minutes but check the cooking with a skewer or the cake tester, which should come out dry if the cake is cooked. Remove it from the oven, take it out of the pan, and let it cool on a rack before slicing.
