Egg-Free Olive Oil Cake Bites

Name: Egg-Free Olive Oil Cake Bites
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
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

Moist and tender mini olive oil cakes made without eggs, infused with lemon zest and a hint of rosemary. A delightful and elegant snack.

40m4 servings

Contains dairyContains wheatEGG-free

180 cal|2g protein|22g carbs|10g fat|1g fiber

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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to 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.