Oven-Baked Cake Without Milk
So tasty and tender - every bite just melts in your mouth! This milk-free oven cake can be made with any berries or fruits. The soft, airy sweet batter pairs perfectly with the tang of berries. Black currants are the ideal choice for this cake.
Updated : 23 January, 2026
Easy
About 30 min.
Ingredients
200 grams
Black currant
150 grams
Sugar
140 grams
Wheat flour
90 milliliters
Vegetable oil
20 grams
Potato starch
3
Chicken eggs
1 tablespoon
Baking powder
0.25 teaspoon
Vanillin
1 grams
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to bake a milk-free cake in the oven? Prepare the ingredients. Use all-purpose wheat flour (high-grade). The eggs should be large; if you have small eggs, use 4. Berries can be fresh or frozen. I used frozen black currants, but you can use other berries (blueberries, cherries, strawberries) and also fruits. Use neutral refined vegetable oil (odorless); I used sunflower. You can replace the oil with butter - melt it first, then cool.
Step 2
Preheat the oven to 180°C (356°F). In a bowl, combine the eggs, sugar, vanillin, and salt. Beat with a mixer until fluffy and lighter in color. The cake’s airiness depends on how you beat the eggs. Don’t beat until stark white and very dense - whites can lose the air bubbles that lift the batter. In that case, even baking powder won’t help: the cake may not rise, or will rise only slightly.
Step 3
While continuing to beat, pour in the vegetable oil.
Step 4
Add the flour sifted with baking powder in batches. Sifting aerates the flour, making the cake more tender and fluffy. Mix on low speed or fold in with a spatula. The batter should be thick and sticky, but still pourable. Keep in mind you may need a bit more or less flour depending on flour quality and egg size.
Step 5
Rinse the currants and pat dry. If the berries are frozen, you don’t need to thaw them. Toss the currants in starch on all sides.
Step 6
Pour part of the batter into a silicone pan (Ø 18-20 cm / about 7-8 in). Spread half of the black currants over it. Top with the remaining batter and scatter the remaining berries on top. Bake in the preheated 180°C (356°F) oven for about 30 minutes. Then cover the pan with foil and bake for another 10-15 minutes.
Step 7
Let the finished simple pour-in milk-free sweet cake with black currants cool in the pan. Then transfer to a serving plate, lightly dust with powdered sugar, and serve. Enjoy!
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