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

INGREDIENTS

  • 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)

DIRECTIONS

  1. Preheat oven to 180°C . It's a very easy batter so it's best to start with preheating the oven. 
  2. In a bowl, whisk the olive oil, the eggs, the orange juice, the vanilla, and the sugar. 
  3. Add slowly the flour, and the baking powder, and mix all ingredients well together with a spoon. Don't use a mixer!
  4. Spoon the batter in a non-stick bundt pan and bake for 45'.

NOTES

- 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. 


dairy free cake