The 5-minute cake without eggs is a light and delicate variant of my 5-minute cake. You have often asked me to create eggless desserts, and today I thought of making a perfect base to enjoy plain or enriched with chocolate chips or fresh fruit.
The recipe is very easy and can be prepared in just a few minutes, just enough time to weigh the ingredients, mix them, and the batter is ready for the oven. The 5-minute cakes are ideal when you have little time available but do not want to give up a simple and tasty breakfast.
With this batter, you can also prepare muffins and cupcakes; the baking time will be even faster, and you will get really special soft treats.
I flavored the 5-minute cake without eggs with lemon and vanilla, but you can use the aromas and spices you prefer; being a neutral base, it is ideal for being filled. I recommend cutting it in half and filling it with custard and peaches or with a delicious coconut namelaka.
Have fun personalizing it and try the other variations too:
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 358.46 (Kcal)
- Carbohydrates 50.76 (g) of which sugars 27.32 (g)
- Proteins 5.94 (g)
- Fat 15.87 (g) of which saturated 2.97 (g)of which unsaturated 6.99 (g)
- Fibers 1.29 (g)
- Sodium 7.22 (mg)
Indicative values for a portion of 100 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
- 2 1/6 cups all-purpose flour
- 1/2 cup almond flour (or other nuts)
- 3/4 cup sugar
- 1 cup milk (or 2/3 cup milk and 1/3 cup orange juice)
- 1/3 cup peanut oil (or another oil of choice or 6 tbsps of softened butter)
- 1 packet baking powder
- 1 tsp vanilla extract (or almond)
- 1 tsp orange zest (grated or lemon)
- 1/2 cup chocolate chips (dark)
Tools
- 2 Bowls
- 1 Hand whisk
- 1 Cake pan springform, 9.5 inches in diameter
- 1 Scale
Procedure
In a bowl, sift the flour with the baking powder, then add the almond flour.
In the second bowl, pour the milk (better if at room temperature), add the sugar, and mix with the whisk. Add the oil, vanilla, lemon zest, and mix again.
Pour the liquid ingredients, little by little, into the bowl with the dry ingredients, mixing with the whisk to obtain a homogeneous batter.
Add 1/4 cup chocolate chips to the mixture.
Pour the mixture into the greased and floured cake pan, distribute the remaining chocolate chips on the surface. Bake the cake in a preheated static oven at 350°F for about 40 minutes, placing it on the bottom rack.
Do the toothpick test to check the baking; if necessary, extend it by a few minutes, as each oven has a different baking time.
The 5-minute cake without eggs is ready. Let it cool completely, dust it with powdered sugar, and serve.
Advice
The 5-minute cake without eggs can be kept at room temperature for 3/4 days in the appropriate cake container.
***********************
For advice on making recipes, contact me on FACEBOOK and if you like, follow me on INSTAGRAM.
Send me your photos; I will be happy to publish them on my social media.
