Moist, flavorful, and lighter on calories—this easy vanilla cake uses just ¼ cup oil and gets a moisture boost from milk and applesauce or zucchini puree. Perfect for snacking, dessert bowls, or even layering!
📝 Ingredients
- 1 cup all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 egg
- ¼ cup neutral oil (like avocado or vegetable)
- ½ cup sugar or ¼ cup sugar + ¼ cup erythritol or monk fruit sweetener
- 2 tsp vanilla extract
- ⅔ cup milk (dairy or unsweetened plant-based)
- 3 tbsp unsweetened applesauce or 3 tbsp pureed peeled zucchini*
🍴 Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8 inch pan or muffin tin.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk the egg, oil, sweetener, vanilla, milk, and applesauce/ peeled and pureed zucchini until well blended.
- Add the dry ingredients to the wet mixture and stir until just combined—don’t overmix!
- Pour batter into your prepared pan and bake for 22–28 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely before slicing, frosting, or using in your favorite dessert bowls.
💡 Tips
- Want a richer flavor? Add a splash of almond extract or a pinch of nutmeg.
- Delicious topped with sugar-free syrup or jam, whipped cream, ice cream, or crumbled over a dessert bowl!
- Try delicious mix-ins such as sugar-free, semi-sweet, or white chocolate chips
- This version stays soft and springy with less oil, thanks to the milk and applesauce combo.
- Keeps well in the fridge for 3–4 days, or freeze portions for later!
*If using zucchini, peel, puree, and microwave for 10 – 15 seconds. This is optional, but it can slightly soften the zucchini and make it blend better with cold ingredients like Greek yogurt.
Zuchinnis can vary in water content, so only strain it before adding to the recipe if it seems too watery.