Almond milk cake without eggs
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 711.5
- Carbohydrates g 108.4
- of which sugars g 61.1
- Protein g 8
- Fats g 27.3
- of which saturated fat g 3
- Cholesterol mg 2.1
- Sodium mg 5.9
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 40 min
- Serving: 4
- Cost: Low
PRESENTATION
Hey, if you're after a sweet breakfast treat, this eggless almond milk cake is a winner. Really good stuff. It's a simple, light option that brings just a hint of sweetness. And you know, without going overboard. Made with everyday ingredients—classic Italian kitchen style—there's no need for eggs or butter. Instead, just a splash of oil keeps it moist and fluffy.
This eggless cake recipe is what you’d often find in modern Italian homes. Folks love it. It’s tender and easy, and doesn't take forever to make. The almond milk adds a mellow, nutty vibe that's just right, making the cake feel fresh and simple. There's no need for fancy ingredients, so you can skip spending hours in the kitchen.
Honestly, you can enjoy this almond milk cake with whatever you like—maybe a caffè americano, some hot tea, or even a glass of orange juice if you’re feeling adventurous. And look, for those who like to mix it up, try a little orange zest or some chopped nuts for a twist.
Even plain, this eggless almond milk cake is so so delightful as a light and not-too-sweet treat. It's perfect if you are into dairy-free cakes or need an easy vegan cake recipe that tastes really good and stays soft. Many Italian families enjoy something like this for breakfast, but it's also great when you want a break from heavier cakes.
Pair a slice with fresh fruit or a drizzle of honey if you're after something more rich. There's no strict rules here—just a focus on homey flavors that pair well with all sorts of drinks or sides. And for anyone exploring egg-free baking, this recipe's pretty simple and consistently turns out with a nice golden top and gentle crumb. Really, you'll keep reaching for another slice. It's a beautiful blend of traditional and modern Italian baking that fits into a relaxed morning routine, which is great.
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INGREDIENTS
- for a 9-inch mold
- Almond milk 0.8 cup (200 g)
- Sugar 1 cup (200 g)
- Type 00 flour 2 cups (250 g)
- Vegetable oil ½ cup (100 g)
- Lemon peel 1
- Baking powder 1 ¼ tsp (6 g)
- For dusting
- Powdered sugar to taste
- Almond slices 1 ½ tbsp (10 g)
How to prepare Almond milk cake without eggs
To prepare the almond milk cake without eggs, start by grating the zest of an untreated lemon (1-2) and set it aside for a moment. In a bowl, pour in the flour and sugar 3,
the baking powder 4, and the previously grated lemon zest. Then pour in the almond milk 5. Also add the vegetable oil 6, stir with a spatula to start,
then continue with a hand whisk 7 until you obtain a homogeneous mixture. Grease a 9-inch diameter mold 8 and pour in the batter 9. Bake the cake in a static oven preheated to 350°F for about 40 minutes (perform the toothpick test before taking it out).
Once cooked, remove the cake from the oven 10 and let it cool. Decorate the cooled cake with powdered sugar 11 and almond flakes 12. Your almond milk cake is ready to be served.