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Anna, my boyfriend’s sister, is almost not able to eat anything at all, because she is allergic to most things; to put it simply, she does not eat any of the ingredients that it takes to make a cake: no chocolate or cocoa, no butter, no eggs, no milk …
Thus, when I invited her for tea a few days ago, I had to find a cake as a snack that was allergy-free and, in fact, even vegan, but also hopefully still good and presentable.
Today’s cake was born from these “complicated” circumstances, prepared with a recipe that I wanted to try for a long time, but which in fact I had never tried. Essentially, when I approach recipes like this, whether vegan, light, or designed for special diets, I usually ask myself “if I can eat a cake with all the trappings, why make one without this or that?” Then I fall back on a beautiful pound cake full of butter. Fortunately, sometimes I also have times when I am forced out of mine comfort zone to try something new!
I used, basically without changes, my friend Nancy’s recipe for “Passepartout Cake “, whom I thank very much!
- 225 g of 00 flour
- 1 large tablespoon of baking powder
- 150 grams of sugar
- 6 tablespoons of sunflower oil
- 250 ml of water/juice/orange juice/tea
- 1 teaspoon of vanilla or lemon extract
- In a large bowl mix the liquid ingredients (water, oil, and vanilla extract) and the sugar; separately, sift the flour with the baking powder, then add the flour to the liquids in the bowl, and knead well until a smooth and even cream is obtained.
- Line a round cake pan with parchment paper, and pour the mixture into the mold. The cake rises but not very much, so if you want to get a thicker cake, suitable for example to be filled, you should use a smaller pan.
- Bake in a preheated 180°C oven for about 40 minutes, trying not to open the oven until the end of baking to prevent the cake from collapsing.
- The cake keeps well for a few days, at room temperature wrapped in foil, or even in the fridge.
A disclaimer > it is obvious that this cake, however good, will never be as good in a “ridiculously high-calorie” way as a butter cake , so do not tell me that you expected it to be more ___________ (add any adjective that may fit a billion calorie cake). Appreciate this cake for what it is; a light cake, which contains virtually nothing, and despite everything manages to be soft and delicate, great for breakfast, or a snack.
A note> I must tell you this: this cake is excellent with a nice glass of fresh milk, as shown in the photo, so if you do not have allergies and you can drink it, go for it!
A reminder > if you are on a diet, or are vegan, or for any Jewish readers looking for parve recipes, also take in serious consideration as a snack the light cocoa cake, without butter, eggs, oil, and milk , and the vegan Tripoli cookies, or even the marbled version of my light cocoa cake made by my friend Milena. After all, who said that giving up some ingredient means giving up enjoying life?