Cappuccino cake without milk and butter: the delicious dessert recipe
The cappuccino cake without milk and butter is a greedy and equally healthy and genuine delicacy. Made without the use of milk derivatives and using a vegetable drink of your choice instead, it is also suitable for lactose intolerant people. Enjoy it for breakfast, sprinkled with a little powdered sugar or bitter cocoa, and accompany it with a cup of latte or hot tea. And the day will start right away on the right foot.
How to prepare the cappuccino cake without milk and butter
Collect the sugar 1 and the eggs in a bowl, then work them with a whisk until the mixture is light and very fluffy.
Collect the sugar 1 and the eggs in a bowl, then work them with a whisk until the mixture is light and very fluffy.
Add the milk and then the oil 2 and continue mixing.
Add the milk and then the oil 2 and continue mixing.
Add the cold coffee 3 and mix again.
Add the cold coffee 3 and mix again.
Sift the flour with the baking powder, then incorporate it into the dough, mixing carefully so as not to create lumps 4.
Sift the flour with the baking powder, then incorporate it into the dough, mixing carefully so as not to create lumps 4.
Pour the mixture into a greased mold 5 and bake at 180 degrees C for about 45-50 minutes, or until cooked.
Pour the mixture into a greased mold 5 and bake at 180 degrees C for about 45-50 minutes, or until cooked.
After the cooking time has elapsed, take the cake out of the oven and let it cool, then turn it out, decorate with the powdered sugar and the chocolate in curls and serve 6.
After the cooking time has elapsed, take the cake out of the oven and let it cool, then turn it out, decorate with the powdered sugar and the chocolate in curls and serve 6.
Preservation
The cappuccino cake without milk and butter can be preserved soft for at least 3-4 days in a tin container or under a glass jar bell.
