The citrus ring cake without eggs and butter is delicious, very easy to prepare, light, and fragrant. A soft cake made with all-purpose flour, sugar, citrus juice (orange, grapefruit, and lemon) and olive oil. Perfect for breakfast, but also for a snack. Without eggs and butter, it is suitable for vegans or those with intolerances.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 12 People
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: Autumn, Winter
Ingredients
- 11 oz citrus juice (2 oranges, 1 grapefruit, 1 lemon)
- 2 3/4 cups all-purpose flour
- 1/3 cup olive oil
- 1/3 cup sugar
- 1 packet baking powder
- 1 packet vanillin
- 1 pinch fine salt
- to taste powdered sugar
Tools
- Kitchen Scale
- Citrus Juicer
- Bowl
- Spatula
- Brush
- Bundt Pan
- Oven
- Knife
- Cutting Board
- Small Bowl
- Lemon Zester
- Sugar Duster
Preparation
To prepare the citrus ring cake without eggs and butter…
Wash the citrus fruits and grate the zest into a small bowl, then cut them in half and juice them using the citrus juicer. You should obtain the same amount of juice as the weight of the flour. Alternatively, you can add some water.
In a bowl, pour the all-purpose flour, granulated sugar, baking powder, and pinch of salt, then mix.
Pour the juiced citrus into the bowl with the dry ingredients and mix with a spatula or spoon.
Finally, add the olive oil and mix everything well for the last time.
Pour the mixture into a non-stick or oiled bundt pan and bake it in a preheated oven at 350°F. Bake the cake in static mode for 30/35 minutes.
When cooked, let it cool in the oven with the door open and remove it from the pan once cooled. Sprinkle powdered sugar on the surface.
