Fluffy Dairy-Free Cake Base
A light and airy cake batter with no milk or butter — ideal for lactose-intolerant bakers or whenever you want a simple, delicious bake from pantry staples. This versatile base pairs beautifully with any frosting, jam, or fresh fruit topping.
🛒 Ingredients
12 servings
- 3 large eggs, at room temperature
- 80 ml neutral vegetable oil (sunflower or canola)
- 250 g all-purpose flour, sifted
- 400 g granulated sugar
- 1 tablespoon baking powder (approx. 11 g)
- 120 ml warm water
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Directions
- 1
Preheat your oven to 180 °C (350 °F) and lightly grease a 24 cm round cake tin.
- 2
Whisk the eggs with the oil for about 3 minutes until the mixture turns pale and frothy.
- 3
Add the sugar and continue whisking for another 3 minutes to incorporate as much air as possible.
- 4
Gradually fold in the sifted flour with a spatula using gentle, sweeping motions to keep the batter light.
- 5
Dissolve the baking powder in the warm water, then gently stir it into the batter until just combined — avoid overmixing.
- 6
Pour into the prepared tin and bake for 25 minutes. Insert a skewer in the centre; it should come out clean when done.
💡 Chef's Tip
Replace the water with orange juice or a splash of vanilla extract for extra depth of flavour. Cool on a wire rack for at least 10 minutes before unmoulding.
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