This two-tone cake is ideal for starting the day, accompanied by a coffee or cappuccino. Made without butter, but with extra virgin olive oil, it is light and tasty. I used a plant-based drink, but milk or even water is also fine.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 25 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup extra virgin olive oil
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 6 eggs
- 1 1/2 tsp baking powder
- 3/4 cup plant-based milk (unsweetened)
- 1 tsp lemon zest (grated)
Tools
- 1 Bowl
- 1 Mixer
- 1 Bundt pan
Steps
Crack the eggs into a bowl and add the sugar and lemon zest.
Beat with an electric mixer at maximum speed until the mixture is light and frothy, about 5 minutes.
Gradually add the oil while continuing to mix with the beaters, but at minimum speed.
Sift the flour with the baking powder.
Gently add the sifted flour, alternating with the milk, using a spatula.
Divide the batter into two parts.
Add cocoa to one part and mix well.
Pour the batters alternately into a previously oiled 9-inch Bundt pan.
Bake in a preheated static oven at 350°F for about 40 minutes.
Let cool and gently unmold.
Tips
Keeps for 4-5 days in a cake container.
You can also add chocolate chips.
You can also add chocolate chips.
You can also add chocolate chips.
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