If you haven’t yet made a turmeric sweet bundt cake without eggs, milk and butter, now is the time to try this experience, which in no way detracts from the pleasure of eating a delicious cake.
The turmeric bundt cake will be enjoyed by everyone in the family — those intolerant to lactose or eggs, vegans, vegetarians and omnivores — but above all it will be a low-calorie dessert so you can enjoy it without guilt. Also try the recipe for the cranberry bundt cake, which contains no milk or butter.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 12 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 3/4 cups all-purpose flour
- 1/3 cup frumina (or cornstarch, or potato starch)
- 1 1/2 cups water
- 1 cup sugar
- 2/3 cup sunflower oil
- 1 tsp turmeric powder
- salt (a pinch)
- 1 vial vanilla extract
- 2 1/4 tsp baking powder
- 1/3 cup mixed seeds and nuts (or rolled oats)
Preparation
1 – In a bowl add the sifted flour, the frumina and the baking powder, and mix.
2 – Gently warm the water so that it is lukewarm and not boiling, and add the sugar. Add the oil and whisk, or better yet use a hand mixer, to beat the mixture well.
3 – Incorporate the flour into the water-and-oil mixture, stirring well with a whisk to avoid lumps. Add the vial of vanilla extract and the turmeric powder.
4 – Grease a bundt pan with a diameter of 10 1/4 in, flour it and pour the creamy batter inside.
5 – Scatter a handful of mixed seeds and nuts or rolled oats over the surface of the bundt cake.
6 – Bake in a preheated oven at 356°F for 35/40 minutes. Let it cool and then remove it from the pan.
