Dairy-free Bundt Cake
Bundt cakes remind me of my mum. Whatever the occasion, she'd bake a bundt cake. That's before the internet, when recipes were pretty standard and the main discussion with her friends was about the number of eggs to use.
I was never a bundt cake person (or I wasn't much of a cook anyway up until 5 years ago) but I love how easy they are to make. I'm becoming a bit like my mum, making a bundt cake whenever I need to feed people. It's also one of the things we bake when there's a school holiday, and yes my son loves licking the batter out of the bowl, that's a classic.
Dairy Free Bundt Cake or The easiest Bundt Cake
- 1 cup olive oil (or any other vegetable oil)
- 3/4 cup of coconut sugar
- 5 eggs (or 4 big ones)
- juice of 3 oranges
- orange zest
- 3 cups of self-raising flour (gluten-free also ok!)
- 2tsp baking powder
- some vanilla extract (or vanilla essence if that's what you have)
- Preheat oven to 180°C . It's a very easy batter so it's best to start with preheating the oven.
- In a bowl, whisk the olive oil, the eggs, the orange juice, the vanilla, and the sugar.
- Add slowly the flour, and the baking powder, and mix all ingredients well together with a spoon. Don't use a mixer!
- Spoon the batter in a non-stick bundt pan and bake for 45'.
- You shouldn't use extra virgin olive oil, it has a stronger taste. I prefer simple olive oil over any other vegetable oil but you can use any. Rapeseed might be a good alternative.
- You can replace the oranges with lemon juice and lemon zest for a lemon cake.