Cake without eggs and butter: the recipe to make it soft and delicious

The cake without eggs and butter it’s a cupboard dessert genuine and very simple to make at home, suitable for breakfast or a delicious snack, to accompany a cup of latte macchiato or tea. Soft and versatile, it is prepared with few ingredients (milk, sugar, seed oil, flour, yeast) and can be customized according to the tastes of each one.

For example, you can use just water instead of milk or, for a more enveloping flavor, a vegetable drink made from almonds or oats. Alternatively, you can opt for the fruit juice but, in this case, reduce the amount of sugar by 20 grams. Seed oil can also be replaced witholive oil, which however will give the dessert a more decided flavor. Finally, you can enrich the cake with chocolate flakes, pieces of fruit, chopped nuts or coconut snuff.

preparation is easy and fast: just mix all the ingredients carefully and, once the dough is ready, make sure that it begins to have yeast bubbles on the surface before cooking it in the oven.

The result will be a very soft dessert, golden on the outside and slightly wet inside, also indicated for those who follow a hypocaloric diet or have particular intolerances. You can serve it simply sprinkled with powdered sugar or cut in half and filled with a pastry cream or chantilly: it will win over young and old alike with its lightness.

Find out how to prepare the cake without eggs or butter by following the step-by-step procedure and tips, and also try the proposed variations. Finally, if you liked this recipe, take a look at the egg-free dessert ideas.

How to prepare cake without eggs and butter

To make the cake without the milk and eggs, start by pouring the granulated sugar into a large bowl. 1.

Add the milk at room temperature and stir to dissolve the sugar well. 2.

When the compound is smooth and homogeneous, pour the seed oil 3.

Sift the flour and yeast into the bowl with the liquids. 4 and perfume with vanilla.

Using a hand mixer, mix the mixture very well: for the cake to rise: the mixture must be homogeneous and without lumps 5.

At this point, butter a 24 cm diameter tart pan and pour the mixture into it: move the pan to level the surface 6. Then, bake in a preheated oven at 180°C for about 50 minutes. Do the toothpick test before taking it out of the oven, making sure it comes out dry.

Remove the cake from the oven and let it cool completely, then dust with a little icing sugar and enjoy! 7.

Tips and Variations

If you prefer, you can use the honey instead of sugar: in this case, however, reduce the amount of milk. You can substitute the flour 0 for the spelt flour or, for a version without glutenwith a gluten-free preparation or a mixture of rice flour and one part of potato starch.

You can season the eggless sponge cake and butter with Orange peellemon or a pinch of cinnamon.

For a more delicious version, just add 30 grams of bitter cocoa, to subtract from the amount of flour indicated: you will obtain an exquisite chocolate cake without eggs, perfect as a dessert after a meal. Alternatively, you can make a vegan apple pie, without eggs, butter or milk, or a light yogurt variant. Finally, you can also use this recipe to make delicious eggless muffins.

storage

The cake without butter and without eggs can be kept at room temperature for approx. Three days, under a glass dome for sweets or in a special airtight container. It is also possible to freeze it already in portions: if necessary, simply heat the individual slice after you have left it to thaw overnight in the refrigerator.