Vegan Bizcocho Casero
Indulge in the comforting flavors of this Vegan Bizcocho Casero, a plant-based take on the classic Spanish cake that’s light, fluffy, and bursting with zesty lemon essence. Made with simple pantry staples like all-purpose flour, almond milk, and a hint of apple cider vinegar for the perfect rise, this dairy-free dessert is surprisingly easy to whip up in just 45 minutes. The addition of lemon zest and vanilla extract infuses every slice with a fragrant aroma, while vegetable oil ensures a moist, tender crumb. Perfect as a sweet treat for breakfast, an afternoon snack with coffee, or a guilt-free dessert, this vegan cake will delight even the most discerning palates. Whether you're embracing a plant-based lifestyle or just looking for a sumptuous homemade vegan dessert, this recipe is sure to become a favorite.
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Ingredients
- 200 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 150 grams Granulated sugar
- 240 milliliters Unsweetened almond milk
- 1.5 teaspoons Vanilla extract
- 1 tablespoon Apple cider vinegar
- 60 milliliters Vegetable oil
- 1 Zest of one lemon
Directions
Step 1
Preheat your oven to 180°C (350°F). Grease a round cake pan and line the bottom with parchment paper.
Step 2
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a separate bowl, whisk together the sugar, almond milk, vanilla extract, and apple cider vinegar until the sugar has dissolved.
Step 4
Slowly add the wet ingredients to the dry ingredients while stirring gently with a spatula or wooden spoon until just combined. Do not overmix as the batter should be slightly lumpy.
Step 5
Gently fold in the vegetable oil and lemon zest until just incorporated into the batter. This will add a lovely fragrance and moist texture to your cake.
Step 6
Pour the batter into the prepared cake pan, smoothing the top with the back of a spoon or spatula.
Step 7
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
Step 8
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Afterward, transfer the cake to a wire rack to cool completely before slicing and serving.
Step 9
Enjoy the vegan bizcocho casero as a delightful comforting dessert or as a sweet treat with tea or coffee!
Nutrition Facts
| Serving size | (694.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1827.0 |
| Total Fat 58.2g | 0% |
| Saturated Fat 8.2g | 0% |
| Polyunsaturated Fat 34.8g | |
| Cholesterol 0mg | 0% |
| Sodium 2270.5mg | 0% |
| Total Carbohydrate 310.1g | 0% |
| Dietary Fiber 6.2g | 0% |
| Total Sugars 151.4g | |
| Protein 22.3g | 0% |
| Vitamin D 89.1IU | 0% |
| Calcium 460.4mg | 0% |
| Iron 10.2mg | 0% |
| Potassium 338.4mg | 0% |
Source of Calories