This soft, tall cake in the air fryer, is a simple and homemade recipe, perfect when I crave a genuine dessert to prepare in a short time. It is made without milk and butter, with seed oil and vanilla extract, for a soft, fragrant, and light result. It’s a genuine, tall, and soft cake that can also be prepared in a bundt pan, the kind you slice and keep under a glass dome, ready to enjoy in the morning or afternoon with a cup of tea.
Over the years, I’ve learned that you don’t need to complicate life to achieve a good dessert. This cake, which is also perfect in the shape of a ring in the air fryer, was born just like that: few ingredients, a simple procedure, and a result that never disappoints. It’s the classic pantry cake, made with ingredients we almost always have at home, perfect when you have little time but don’t want to give up something homemade.
Since I’ve been using the air fryer for desserts, I make it much more often. It’s a convenient solution, especially when it’s hot or when I don’t feel like turning on the oven, and it still allows me to get a well-cooked, soft inside, and perfectly golden cake.
I bake it in my Philips Airfryer Series 2000, which I use a lot, even for cakes. It allows me to control the baking through the window without opening the basket, avoiding temperature changes and ensuring even growth. It’s also perfect when I prepare the cake in the bundt pan because it assures reliable baking and a consistently satisfying result.
If you love this kind of breakfast and snack cakes, you can also find the grandmother’s apple cake and the tenerina cake with a soft heart on the blog, two recipes I often prepare that alternate perfectly with this air fryer version.
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- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Electric Oven, Air Fryer
- Cuisine: Italian
- Energy 325.39 (Kcal)
- Carbohydrates 43.08 (g) of which sugars 19.05 (g)
- Proteins 5.86 (g)
- Fat 15.30 (g) of which saturated 2.49 (g)of which unsaturated 11.92 (g)
- Fibers 0.78 (g)
- Sodium 35.94 (mg)
Indicative values for a portion of 97 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Cake in Air Fryer
- 2 eggs
- 1/2 cup sugar
- 1/3 cup vegetable oil
- 1/2 cup almond milk
- 1 2/3 cups all-purpose flour
- 1 packet baking powder
- 1 tsp vanilla extract (grated)
- to taste sugar crystals (optional)
Useful Tools
- Air Fryer
- Bowl
- Hand Whisk
- Pan 6.3-7 inches
Procedure for the Soft Bundt Cake in Air Fryer
Start by breaking the eggs into a large bowl, add the sugar, and mix with a hand whisk until you get a clear and well-blended mixture.
Pour in the vegetable oil slowly while continuing to mix, then add the almond milk at room temperature. The mixture immediately becomes more fluid and homogeneous.
At this point, add 1 teaspoon of vanilla extract and mix again to distribute it evenly.
Incorporate the sifted all-purpose flour together with the baking powder, stirring gently until you get a smooth, lump-free batter.
Pour the mixture into a regular, well-oiled and floured pan, leveling the surface.
Preheat the air fryer to 320°F (160°C) for about 3–5 minutes, then insert the pan and bake the cake for 40–45 minutes. Before taking it out, always check the baking with a toothpick: it should come out dry.
Once baked, let the cake cool in the pan, then remove it and allow it to cool completely on a wire rack.
Storage and Useful Tips
This soft cake in the air fryer keeps very well at room temperature for 2–3 days, under a cake dome or well-covered with plastic wrap, maintaining its softness.
If it’s very hot, you can store it in the refrigerator for up to 4 days: before serving, I recommend leaving it at room temperature for about twenty minutes.
It can also be frozen in slices, wrapping them individually in plastic wrap and then in a food bag. When ready to use, just let it thaw slowly.
If you want a lighter surface, cover the cake with aluminum foil during the last minutes of baking.
The same recipe can be baked in a bundt pan, slightly reducing the baking time.
For a more indulgent version, you can add chocolate chips or a handful of chopped nuts.
Frequently Asked Questions for the Soft Cake in Air Fryer
Can I use a larger pan?
Yes, but the bundt cake will be shorter, and the baking time might slightly decrease.
Can I substitute oil with butter?
Yes, you can use about 100 g of melted and cooled butter.
Is it suitable for those not familiar with air fryers?
Yes, it’s a simple and reliable recipe, perfect even for beginners.
Should the air fryer be preheated?
Yes, it’s recommended to preheat it for 3–5 minutes at 320°F (160°C) before inserting the pan, to promote even cake rising.
Can I bake it in a conventional oven?
Yes, you can bake it in a static oven at 340–350°F (170–175°C) for about 45–50 minutes, always performing the toothpick test.
