4 Ingredient Magic Cake (Dairy-Free)
This unique magic cake magically transforms into a three-layer cake as it bakes even though it starts with just one cake batter. The cake is easy to make and only needs 4 ingredients. No dairy, butter or oil needed.
Ingredients
- 4 large large eggs, whites and yolks separated
- 3/4 cup (96g) all purpose flour
- 3/4 cup (148g) granulated white sugar
- 2 cups (16 fl oz/473ml) vanilla flavored unsweetened coconut milk, see note
Instructions
- Preheat oven to 325°F (163°C). Line an 8 x 8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, add egg whites. Beat egg whites on high speed with the wire whisk attachment until stiff peaks form. Your mixing bowl and mixer must be completely clean before adding and beating the egg whites, otherwise the egg whites will not turn into stiff peaks. Set aside. If your kitchen is very warm, place the beaten egg whites into the fridge.
- In a separate mixing bowl, add egg yolks, flour, sugar and 1/2 cup (4 fl oz) of milk. (Make sure to only add 1/2 cup right now. If you add all of the milk you will not be able to mix your batter.) Beat on high speed until batter is smooth and no flour lumps remain. Once batter is smooth, add in remaining milk (1 1/2 cups). Reduce speed on mixer to low and mix until milk is incorporated into the batter. Your batter will be very thin.
- Gently stir and fold in 1/3 of the egg whites into the cake batter with a silicone spatula. Because the cake batter is so thin, you do need to scoop from the bottom of the batter and fold to make sure the egg whites are evenly incorporated. Fold until only small egg white lumps remain and the batter is evenly light (i.e., if you lift some of the batter from the bottom it should also be the same color as the top batter and have the same amount of egg whites). Repeat with the next 1/3 and then final 1/3 of egg whites. Your batter should look very light and airy and should have some small lumps of egg whites.
- Pour batter into the prepared cake pan. Bake for about 40-50 minutes, or until cake is done (mine took 45 minutes). When the cake is done, a cake tester should come out clean and the surface should be light brown. Let cake cool before removing and cutting. As the cake cools it will deflate around the sides. That is normal. This cake will deflate more than magic cake made with dairy milk.
- If serving the cake at room temperature, allow the cake to fully cool about 2-3 hours before cutting. This allows the cake flavors to develop better and allows the cake to firm up enough to cut. You can also put the cake into the fridge for a few hours before serving. Placing the cake in the fridge will create a firmer custard that is less eggy in flavor. I personally like the softer egg custard at room temperature but some of my family members prefer the flavor and taste after it has been refrigerated. You can also dust the cake with powdered sugar before serving. As noted in the last step, the cake does deflate along the edges. You can trim off those edge pieces if you want all the slices to look nicer.
- Store uneaten cake pieces in an airtight container in the fridge or freezer.
Notes
- Coconut milk note: This recipe works best with unsweetened vanilla coconut milk. You want to make sure you are using the drinking type of coconut milk and not canned coconut used for cooking because the latter has too much fat and the recipe won't work. You also want it to be unsweetened because sweetened will make the cake too sweet. Also, make sure it has vanilla flavoring added, or add your own vanilla (2 teaspoons) if you can't find vanilla flavored coconut milk. Without the vanilla flavor, the milk and egg flavors are too strong. I used So Delicious Unsweetened Vanilla Coconut Milk.*
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- Flour note: This cake was tested with regular all purpose flour. All purpose flour usually has 3 grams of protein per 1/4 cup serving. There are some brands of all purpose flour that are a high protein all purpose flour (4 grams of protein per 1/4 cup) such as King Arthur and Bob's Red Mill. Avoid using high protein all purpose flour.
Serving: 1slice, Calories: 106kcal, Carbohydrates: 18g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 26mg, Fiber: 0.4g, Sugar: 12g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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