This two-tone cake is ideal for starting the day, accompanied by a coffee or a cappuccino. Made without butter, but with extra virgin olive oil it is light and delicious. I used a plant-based drink, but milk or even water is fine too.
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- Difficulty: Very Easy
- Cost: Economical
- 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
- 2 1/2 tsp baking powder
- 7/8 cup plant-based milk (unsweetened)
- 1 tsp lemon zest (grated)
Tools
- 1 Bowl
- 1 Mixer
- 1 Bundt pan
Steps
Break the eggs into a bowl and add the sugar and lemon zest.
Beat with an electric mixer at maximum speed until you get a light and frothy mixture, about 5 minutes.
Gradually add the oil while continuing to whisk at minimum speed.
Sift the flour with the baking powder.
Gently fold in the sifted flour, alternating with the milk, using a spatula.
Divide the batter into two parts.
Add the cocoa to one part and mix well.
Pour the batters alternately into a 9-inch bundt pan, previously greased.
Bake in a preheated static oven at 350°F for about 40 minutes.
Let cool and gently remove from the pan.
Tips
Keeps for 4-5 days in a cake container.
You can also add chocolate chips.
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