Cake Recipe With Oil No Butter
Ingredients
This cake will be made without butter, so you’ll need to use vegetable oil instead. You can use any type of oil you like, but, for best results, you should use oil that’s specifically designed for baking cakes. You’ll also need to gather the following ingredients:
- 2 cups of plain flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 2 eggs
- 1 cup of white sugar
- 1 cup of vegetable oil
- 2 teaspoons of vanilla extract
- 1/2 cup of buttermilk
- 1/2 cup of chopped nuts (optional)
You’ll also need a 9-inch round cake tin.
Instructions
Preheat your oven to 350°F (175°C). Grease your cake tin with a little extra oil then flour the sides. This will help the cake to come out easily once it has been cooked.
In a large bowl, mix together the dry ingredients. Sift together the flour, baking powder, baking soda and salt, then set aside.
In a separate bowl, beat the eggs then add the sugar and beat until the mixture is light and creamy. Add the oil and vanilla extract, then beat until well combined.
Add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until everything is well combined. If you’re using chopped nuts, stir them in now.
Pour the mixture into your prepared cake tin and spread it out evenly. Bake in your preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
Nutrition
This cake is relatively healthy compared to other cakes made with butter. Each slice (1/12 of the cake) contains approximately the following:
- Calories: 305
- Fat: 15 g
- Carbohydrates: 38 g
- Protein: 5 g
- Fibre: 1 g
This cake is not suitable for people with allergies to eggs, nuts, or dairy. It is also not suitable for vegans.
Serving Suggestions
This cake can be eaten on its own, or served with a dollop of cream or a drizzle of icing. It is especially good served with a dollop of whipped cream and a sprinkle of chopped nuts.
It also makes an excellent layer cake, either with a single layer of icing or two layers of icing. Or, you can use the cake as a base for a trifle, or as the base for a cheesecake.
This cake will keep for up to 3 days in an airtight container. You can also freeze the cake for up to 3 months, if you wrap it well.
Conclusion
This cake is a great alternative to cakes made with butter. It’s light, fluffy and moist, and it’s sure to be a hit at any gathering. Plus, it’s relatively healthy, so you can enjoy a slice without feeling guilty.
It’s easy to make too, so why not give it a try? You won’t regret it!
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