Egg-Free Olive Oil Cake Bites
Moist and tender mini olive oil cakes made without eggs, infused with lemon zest and a hint of rosemary. A delightful and elegant snack.
Ingredients
- 1 1/2 cups All-Purpose Flour
- 3/4 cup Sugar
- 1 1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1/2 cup Olive Oil
- 1/2 cup Milk (Dairy)
- 1 tablespoon Lemon Zest
- 1 teaspoon Fresh Rosemary
Instructions
- 1Preheat oven to 350°F (175°C) and grease a mini muffin tin.
- 2In a large bowl, whisk together flour, sugar, baking powder, and salt.
- 3In a separate bowl, combine olive oil, milk, lemon zest, and rosemary.
- 4Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 5Fill each mini muffin cup about 2/3 full.
- 6Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- 7Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Substitutions
Eggs → Increased Milk and Baking Powder
Higher baking powder and more milk provides the lift and moisture normally provided by eggs. Avoid overmixing.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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