Eggless Donut

Name: Eggless Donut
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 10
Ingredients: Sugar 0.9 cup; Type 00 flour 1.6 cups; Potato starch 0.7 cup; Whole milk at room temperature 1.1 cups; Vegetable oil ½ cup; Lemon peel 1; Powdered yeast for sweets 1.1 tbsp; Vegetable oil to taste; Type 00 flour to taste

301

Calories per serving

Vegetarian

Energy Kcal 301
Carbohydrates g 43
of which sugars g 20.5
Protein g 3.2
Fats g 13
of which saturated fat g 2.13
Fiber g 0.6
Cholesterol mg 3
Sodium mg 15

Difficulty: Very easy
Prep time: 10 min
Cook time: 40 min
Serving: 10 persone
Cost: Very low

PRESENTATION

When it comes to cakes, there’s something for every taste: from the simplest one, to the yogurt one, gluten-free! That’s why we realized the only thing missing was an eggless cake, made without butter as well, to meet everyone’s needs and preferences! The eggless cake is a light and delicate dessert for any time of the day: extraordinarily soft, it will be a delightful base to spread your favorite jam or marmalade on during breakfast, or a wholesome snack to satisfy your kids’ appetite right after school. The use of oil instead of butter gives this cake an even softer texture that will stay intact even the next day… always provided it doesn’t get eaten up first! If you liked this eggless cake variation, don’t stop here: there’s a whole world of eggless desserts to discover, starting with tiramisu, passing through eggless yogurt cake and plumcake and from pancakes to finish with a refreshing lemon sorbet without egg whites! And if you want savory dishes, start with eggless savory muffins!

Discover more delicious cake recipes:

Cake
Yogurt Cake
Olive Oil Cake
Ricotta and Pear Cake

INGREDIENTS

301

Calories per serving

Ingredients for a 24 cm diameter mold: Sugar 0.9 cup (180 g) -; Type 00 flour 1.6 cups (200 g) -; Potato starch 0.7 cup (80 g); Whole milk 1.1 cups (250 g) - at room temperature; Vegetable oil ½ cup (120 g); Lemon peel 1 -; Powdered yeast for sweets 1.1 tbsp (16 g)

For greasing and flouring the mold: Vegetable oil to taste; Type 00 flour to taste -

Preparation

How to prepare Eggless Donut

To prepare the eggless cake, start by sifting together the flour 1, potato starch 2, and baking powder 3 into a bowl.

Stir with a spoon, then add the granulated sugar 4 and stir again 5. Now pour in the milk slowly while stirring with a whisk to avoid lumps 6.

When the milk is well mixed, slowly pour in the seed oil, still stirring with the whisk 7. Finally, add the grated lemon zest 8 and stir again to make the batter smooth. Take a 9.5-inch diameter cake pan, oil it with a brush 9 and dust with flour,

then pour the batter into it 10. Bake the cake in a preheated static oven at 340°F for 35-40 minutes. Once the baking time has elapsed, check if it is well cooked with a skewer, then take it out of the oven and let it cool slightly 11. Finally, turn it out onto a wire rack and let it cool completely 12: your eggless cake is ready to be sliced and enjoyed!

Storage

The eggless cake can be stored outside of the fridge, under a glass dome, for 2-3 days. You can freeze the cake once baked and completely cooled, maybe cutting it already into slices so you can defrost only the amount you desire.

Advice

Don't limit the eggless cake to just the breakfast table: if you serve it with ice cream or whipped cream, it will turn into an even more delicious snack or a soft end to a meal!

For the translation of some texts, artificial intelligence tools may have been used.