No butter cake
This No Butter Cake features a blend of eggs, sugar, and olive oil, creating a moist texture with a subtle richness. It's an easy, healthier alternative to traditional cakes, perfect for any occasion.
Cook time 40 min
Prep time 15 min
Ingredients:
2 eggs1 cup sugar
1/2 tsp vanilla extract
1/3 cup all-purpose white wheat flour
1 cup self-raising flour
1/4 cup milk (1% fat)
2/3 cup olive oil
Looking for a scrumptious and healthier alternative to traditional cake? Our No Butter Chocolate Cake is the perfect dessert for you. By replacing butter with olive oil, we retain the richness while introducing a subtle, distinct flavor. This easy-to-follow recipe promises a moist, delicious cake that will leave you and your guests craving for more.
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
In a large mixing bowl, beat the eggs and sugar together until the mixture is creamy and light in color. This should take about 3-5 minutes. Add the vanilla extract and mix until well incorporated.
In a separate bowl, sift together the all-purpose flour and self-raising flour. This will help to remove any lumps and create a smoother batter.
Gradually add the sifted flour mixture into the egg mixture in small batches, mixing well after each addition. Continue until the flour is fully incorporated.
Pour in the milk and olive oil into the batter. Mix until well combined and the batter is smooth.
Pour the batter into the prepared cake pan, spreading it out evenly with a spatula.
Bake in the preheated oven for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once completely cool, slice and serve as is, or you can frost and decorate as desired!
Congratulations! You've just made a delectable No Butter Cake that’s both healthy and irresistibly delicious. This cake is proof that you don’t need butter to bake a moist, flavorful dessert. Enjoy your creation with a glass of milk or a scoop of your favorite ice cream!
No butter cake FAQ:
You should use a 9-inch round cake pan for this recipe. It provides the right dimensions to bake the cake evenly.
The cake is done when a toothpick inserted into the center comes out clean. It generally takes about 30-35 minutes at 350°F (175°C).
Yes, you can substitute olive oil with other neutral oils such as canola or vegetable oil, though the flavor may vary slightly.
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Ensure it's completely cooled before storing.
Yes, you can use all-purpose flour instead of self-raising flour, but you will need to add about 1 1/2 teaspoons of baking powder to achieve the same rise.
Cooking Tips:
- Make sure to use high-quality olive oil for the best flavor.
- Do not overmix the batter to ensure a tender and fluffy cake.
- Let the cake cool completely before slicing for cleaner cuts.
- For an extra touch, dust powdered sugar or cocoa powder on top before serving.
Nutrition Facts
10 ServingsCalories 170kcal
Protein 3.74g
Carbohydrates 36g
Fiber 0.57g
Sugar 20g
Fat 18g
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