The almond milk cake without butter and eggs is a variant of the Margherita cake, ideal for those looking for a lactose-free dessert. This cake doesn’t contain eggs or butter but remains soft. For a good result, it’s essential to carefully follow the procedure described: start by preparing an emulsion of almond milk and vegetable oil. This emulsion must be quickly mixed with all the sifted powders, ensuring a uniform and homogeneous batter. The almond milk, the main ingredient, gives the cake a soft texture and a delicate flavor reminiscent of the sweet notes of nuts. Moreover, it’s a great alternative for those who are lactose intolerant or simply wish to try something different from the usual.
Preparing the almond milk cake is simple and quick. The necessary ingredients are few and easily available: flour, sugar, eggs, vegetable oil, yeast, and, of course, almond milk. For those who wish to further enrich the flavor, chopped almonds or dark chocolate chips can be added to the batter. To make the almond milk cake more delicious, you can fill it with a delicious milk cream
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 7 oz almond milk
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 packet baking powder
- lemon zest (grated)
- almond slices
Tools
- Cake Pan
- Whisk
Steps
For an almond milk cake without butter and eggs, a pan about 8-9 inches in diameter is ideal. This allows the cake to bake evenly and achieve a good height. If you prefer a taller cake, you can use a smaller diameter pan or double the quantities and use a pan of the same size.
To make the almond milk cake, start by grating the lemon zest and mixing it with the almond milk. Use a whisk to ensure the zest releases its essential oil, giving the milk an intense aroma.
Next, take the lemon-flavored almond milk and start emulsifying it with the oil. Use a whisk and mix vigorously to achieve a smooth and silky consistency. Be careful not to lose time, as the liquid part of the almond milk tends to separate from the oil if left to sit for too long.
In another bowl, sift together flour, white sugar, salt, and baking powder. The goal is to obtain a fine, lump-free powder.Combine the Mixtures:
Mix the liquid mixture with the powders. Start using a spoon, then continue with a whisk until you get a thick and homogeneous batter.
Prepare the Mold:
Line the mold with parchment paper. Wet the paper with tap water, crumple it, and then spread it out again. This will help the paper adhere better to the concave shapes of the mold.
Pour the Batter:
Pour the batter into the mold and repeatedly tap the mold on the surface to even out the mixture.Add the Almond Slices:
Sprinkle half of the almond slices on the surface, ensuring they adhere to the batter without sinking.
Baking:
Bake in the oven at 350°F (static) for 40 minutes. Check the baking with a toothpick: if it comes out dry, the cake is ready; otherwise, continue baking for another 10 minutes.
Cooling and Decoration:
Remove the cake from the oven and let it cool. Decorate with the remaining almond slices and dust with powdered sugar or garnish with a delicious milk cream.
Variations and Notes
Here are some variations and notes for the almond milk cake without butter and eggs:
Variations
Addition of Fruits: You can enrich the cake with fresh or dried fruits. For example, add blueberries, raspberries, or apple pieces to the batter for a touch of freshness and flavor.
Spices and Aromas: For a more intense aroma, try adding a pinch of cinnamon or nutmeg. Vanilla extract or grated lemon zest can also enhance the cake’s fragrance.
Chocolate: For a more indulgent version, incorporate dark or almond milk chocolate chips into the batter.
Glaze or Topping: Finish the cake with a cocoa glaze or a simple dusting of powdered sugar. You can also prepare an almond milk cream to spread on the cake.
Alternative Flours: Experiment with different flours, such as spelt or whole wheat, for a more rustic flavor and a different texture.
Notes
Emulsion: The key to the cake’s softness is the emulsion of almond milk and vegetable oil. Ensure to mix vigorously to obtain a well-combined mixture.
Baking: Check the baking with a toothpick; if it comes out clean, the cake is ready. Every oven is different, so the baking time may vary slightly.
Storage: The cake keeps well for 2-3 days at room temperature, covered to maintain its moisture. It can be frozen, wrapped in plastic wrap, to keep it longer.
Customization: This recipe is very versatile, so feel free to experiment with the ingredients and adapt it to your personal tastes or dietary needs.
