Eggless Almond Milk Cake

Ingredients (22 cm / 9-inch pan)

• 200 g almond milk
• 200 g granulated sugar
• 250 g all-purpose flour (or Italian "Tipo 00" flour)
• 100 g vegetable oil (neutral seed oil)
• Zest of 1 untreated (organic) lemon
• 6 g baking powder
• Powdered sugar, as needed for dusting
• 10 g sliced (flaked) almonds

Instructions

1. To prepare the eggless almond milk cake, start by grating the zest of an untreated lemon and set it aside.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and the grated lemon zest.
3. Pour in the almond milk, then add the vegetable oil. Begin mixing with a spatula to combine.
4. Continue mixing with a hand whisk until you achieve a smooth, lump-free batter.
5. Lightly grease a 22 cm (9-inch) cake pan with a little oil and pour the batter inside, leveling the surface.
6. Bake in a preheated conventional oven at 180°C (350°F) for about 40 minutes.
7. Once baked, remove the cake from the oven and let it cool completely.
8. Decorate the cooled cake with a dusting of powdered sugar and top with the sliced almonds.
9. Your eggless almond milk cake is ready to be served.