Bábovka Bundt Cake without eggs
Rich and decadent marble bundt cake adjusted to everyone’s needs – a perfect match for Saturday afternoon with family and friends!
Baking is fun, but not not if those around you cannot eat what you made, right?
Many of my friends and relatives are either allergic to nuts, milk, eggs, peanuts, gluten, … or are vegetarians, vegans, I myself am lactose intolerant. Uf, yes, baking and making food for everyone can get challenging! I guess many of you know this problem, right? 🙂
Recently, I was making family dinner and wanted to make a simple bundt cake, but – I one of those invited is allergic to eggs, and so I could either change my plans about the dessert, or try to make a bundt cake, typically made with rather lot of eggs, just without them.
I was quite skeptical, but the cake turned out to be really rich and nice, so I would like to share the recipe with you. It’s really simple 🙂
And! The great advantage of this recipe is that it’s not only free from eggs, but can be also lactose free (as in my case), and eventually vegan – just use plant based milk, I prefer ecological soy milk or oat milk.
Eggless Bundt Cake
- 450g all purpose flour
- 500g (lactose free/ vegan/ regular) milk
- 180g sunflower oil
- 200g sugar
- 2 tbsp apple cider vinegar
- zest of 1 lemon
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cardamom
- 1/4 tsp vanilla
- pinch of salt
- 2 tbsp cocoa powder
Preheat the oven to oven to 180º.
Grease and flour a bundt cake pan.
In a large bowl, mix flour, cardamom, baking powder, baking soda, salt, vanilla and lemon zest. In another bowl, whisk together milk, sugar, oil, and vinegar.
Pour 3/4 of the batter into the cake pan.
Add coca powder into the remaining batter – if it’s needed, add also some more milk. We need that both part of the batter is of the same consistency.
Carefully pour the cocoa batter to the cake pan. If you want to achieve a nice marble effect, use a skewer to carefully mix the two parts.
Bake the cake for ca 50-75 minutes – or until (another :)) skewer can be inserted to the cake and it comes out clean.
When baked, leave the cake to cool down in the pan first, for ca 10min. Then turn it upside down and if it doesn’t come out, gently tap on the cake pan to help it.
Let the cake cool down – at least almost completely before serving 🙂
Bundt cake looks really nice when being served just as it comes out of the cake pan, with little powdered sugar sprinkled over the top. But if you like, you can decorate it with a simple chocolate ganache – as I did 🙂
I used 50g milk chocolate and 50g of 33% cream. Put both cream and chocolate to a little bowl and carefully warm it up in the microwave. When the chocolate is melted, pour the ganache over the cake and eventually, decorate it with sugar sprinkles.
Enjoy!