Recipe in collaboration with Science + Fourchette
Preparation time: 30 minutes
Cooking time: 50 minutes
Yield: 12 portions
In our opinion, although most plant-based oils can be used in baking, we think canola oil is a top choice! After all, this oil has a flavour reminiscent of butter, which blends well with the other ingredients in this recipe.
Spices, chocolate, or vanilla bean, nothing stops you to try this recipe with your favourite flavours!
INGREDIENTS
- 560 ml (2 1/4 cups) unbleached all-purpose flour
- 5 ml (1 tsp.) baking powder
- 10 ml (2 tsp.) ground cinnamon
- 2.5 ml (1/2 tsp.) ground nutmeg
- 2.5 ml (1/2 tsp.) salt
- 3 eggs
- 430 ml (1 3/4 cups) sugar
- 5 ml (1 tsp.) vanilla extract
- 125 ml (1/2 cup) Maison Orphée's Organic Unrefined Canola Oil
- 250 ml (1 cup) milk or plant-based drink of your choice
PREPARATION
- Place the rack in the centre of the oven. Preheat the oven to 180°C (350°F). Generously butter and flour a 2.5 to 3 litre (10 to 12 cups) Bundt cake pan.
- In a bowl, combine the flour, baking powder, cinnamon, nutmeg and salt. Set aside.
- In another bowl, beat the eggs with the sugar and vanilla using a whisk or electric mixer for about 10 minutes or until the mixture whitens. It should triple in volume and form a ribbon. Slowly add the oil while whisking.
- With the mixer on low speed, add the dry ingredients, alternating with the milk, until the batter is smooth. Spread the batter into the Bundt pan.
- Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Wait until the cake has cooled down before unmoulding it onto a wire rack.
Photo credits Science + Fourchette