Excellent recipes for oil muffins for afternoon coffee. Get inspired!

Are you looking for interesting recipes for oil cake and would like to try a few of them?

How many times do you feel like something sweet with coffee or tea, but you don’t like classic butter baking?

Get inspired in our article and prepare one of our 10 selected cakes that are definitely worth trying, including one salty version.

Classic oil cake

The oil cake is popular because we don’t have to melt the butter or wait for it to come to room temperature. The preparation is simple and quick. If you like to bake and want to try other popular delicacies, then take a look at the recipes for bublanin .

Ingredients:

• 4 eggs
• 250 g of powdered sugar
• Pinch of salt
• 1 bag of vanilla sugar
• Juice from 1/2 chemically untreated lemon
• 125 ml of oil
• 125 ml of water
• 1 bag of baking powder
• 250 g semi-coarse flour
• 2 tablespoons of Dutch cocoa
• Icing sugar for sprinkling

Method:

• We start by preheating the oven to 180 degrees.
• Prepare a bowl and beat the eggs into it, add sugar, salt, vanilla sugar, lemon juice and beat until frothy.
• Gradually pour the water and oil into the whipped mixture.
• Mix so that no lumps form.
• Mix the flour with the baking powder and pour parts into the mixture and mix.
• Wipe out the cake tin and pour it out.
• Then pour 2/3 of the dough into it and sprinkle cocoa into the remaining 1/3.
• Mix and pour into the mold.
• Mix lightly with a wooden spoon to form a marble pattern.
• Bake for 60 minutes and check doneness with a toothpick.
• Remove the finished cake from the oven and let it cool for a while.
• Then we turn it out of the mold and sprinkle with sugar.
• We only serve when it is completely cold.

Salted cottage cheese cake with oil

It often happens that we arrive home a little early and feel like baking something. Sweet for the night, but not the best idea, so it doesn’t hurt to try a simple and especially quick salty option. This oil cake is very delicious and soft. You will definitely like to come back to it.

Ingredients:

• 3 leaves of fresh Swiss chard
• 1 handful of halved sun-dried tomatoes
• 1 cup cottage cheese
• 1 cup semi-coarse flour
• 1 bag of baking powder
• 3 eggs
• 5 tablespoons of olive oil
• Salt to taste
• A pinch of pepper

Method:

• Preheat the oven to 160 degrees and at the same time grease the mold with oil.
• Put all the dry ingredients in a bowl and mix.
• Then we take another bowl, beat the eggs into it, add oil and beat.
• Add the dry mixture in parts and be careful not to form lumps.
• Pour the finished dough into the cake tin and smooth it out.
• Let it bake for about 50 minutes, but keep checking the cake.
• The crust must be crispy and golden brown so that it is not raw inside.
• Check doneness with a skewer in the middle.
• After baking, turn it out and serve it straight away.
• Bábovka can be consumed warm or cold.

Oil pudding with rhubarb

Baking in spring is doubly fun because nature is waking up and we start using other popular ingredients than we do at Christmas. This oil cake is very soft, supple and juicy. You will see that you will fall in love with her.

Ingredients:

• 240 g of white spelled flour
• 1 bag of baking powder
• Pinch of salt
• 150 ml Greek yogurt
• 150 ml extra virgin olive oil
• 150 g of powdered sugar
• 1 bag of vanilla sugar
• 3 eggs
• 1 teaspoon finely grated orange peel
• 100 g rhubarb cut into cubes
• 200 g of powdered sugar for the glaze
• 50 ml of rhubarb juice for the glaze

Method:

• First, preheat the oven to 170 degrees and grease the cake tin and sprinkle it with flour.
• We prepare a large bowl into which we sift the flour with baking powder and a little salt.
• Put yogurt, oil, sugar, vanilla sugar, eggs in another bowl and beat thoroughly.
• When it’s whipped, we start adding the loose mixture in parts and we don’t stop mixing.
• Sprinkle the orange peel and mix again.
• Pour half of the dough into the mold and cover with chopped rhubarb.
• Cover with the other half of the dough and smooth.
• Place the mold in the preheated oven and bake for approximately 45 minutes.
• Towards the end, you may need to cover the cake with foil to prevent it from browning too quickly.
• Use a toothpick to check if the dough is cooked enough.
• Take the finished cake out of the oven and let it stand for a few minutes.
• Then we turn it out of the mold onto a wire rack, where we let it cool completely.
• Once the cake has cooled, prepare the frosting.
• Pour the powdered sugar into a bowl and add the rhubarb juice a little at a time, stirring constantly.
• When the frosting is sufficiently mixed and smooth, we can pour it over the cooled cake.
• Finally, sprinkle with chopped almonds or pistachios, or we can decorate with rose petals.

Pot oil cake from a pressure cooker

Bananas are most often used in the preparation of smoothies or as a garnish for various desserts and pastries. However, in this case, it will be one of the ingredients for an excellent oil cake, which is perfectly supple and tastes great.

Ingredients:

• 1 cup whole wheat flour
• 1/4 cup of wheat flour
• 1 ripe banana
• 1/4 cup oil
• 1 tablespoon of vanilla extract
• 3 tablespoons of grated dark chocolate
• 1/4 cup powdered sugar
• 1/2 bag of baking powder
• 1/2 teaspoon of baking soda
• 1/8 teaspoon salt
• 1/2 cup lukewarm milk

Method:

• Mash the banana in a bowl with a fork. The more mature the better.
• Add oil, vanilla extract, sugar, milk and mix thoroughly so that the sugar dissolves completely.
• Sift both flours, baking powder, baking soda and salt into another bowl.
• Mix the dry ingredients and add them to the bowl with the wet ingredients.
• Mix everything carefully to make a smooth dough.
• If it is too thick, add a little more milk.
• Finally, add the grated chocolate and mix.
• Grease the cake tin, sprinkle it with flour and pour the prepared dough into it.
• Pour 1 1/2 cups of water into the smart pot container.
• Place a stand inside and place a mold covered with aluminum foil on it.
• Press the button to select the cake option.
• The baking time usually starts at 40 minutes, it depends on the pot, but we only set it to 25 minutes.
• As soon as the pot is sealed and “pressurized”, the display will show On and the required 25 minutes will appear on the timer.
• When the program ends, we must first press the steam release button to reduce the pressure inside.
• Only then is it safe to open the pot, not before.
• Remove the foil and use a toothpick to check if the cake is ready.
• If so, let the cake cool for 15 minutes and then use a knife or a skewer to peel it off the sides of the mold and turn it out.
• We can sugar or pour your favorite topping.

Mini muffins with eggnog

Oil cake in a mini version? It might surprise you, but even though these little cakes are tiny, they taste absolutely fantastic.

After all, what could be a better combination than nuts and egg cognac. They can be prepared for any occasion and it doesn’t hurt even if there are holidays, be it Christmas or Easter.

Ingredients:

• 4 eggs
• 200 g of powdered sugar
• 200 ml of vegetable oil
• 150 ml of egg cognac
• 150 g semi-coarse flour
• 1 bag of baking powder
• 50 – 70 dkg of chopped nuts (walnuts, hazelnuts, but also almonds)
• Icing sugar for sprinkling

Method:

• Prepare small cake molds and grease them with a little oil (spray oil is ideal).
• Preheat the oven to 200 degrees.
• Put the eggs and sugar in a bowl and beat them with a hand mixer until foamy.
• Add the oil with the egg cognac and whisk thoroughly again.
• In another bowl, mix the flour with the baking powder and add to the egg mixture in parts while constantly stirring.
• Finally, mix in the nuts and start filling the molds.
• Once the small cakes are filled, put them in the preheated oven and bake for about 30 minutes.
• Take the finished cakes out of the oven, turn them out and let them cool completely.
• Then we sugar them and we can serve them, for example, with an afternoon coffee.

Nut bun made of oil and yogurt

Thanks to the combination of oil, nuts and yogurt, this cake is perfectly supple, soft and very tasty. You will see that one piece will definitely not be enough for you.

Ingredients:

• 200 g of granulated sugar
• 1 bag of vanilla sugar
• 150 ml of oil
• 200 g semi-coarse flour
• 200 g grated walnuts (can also be hazelnut)
• 1 bag of baking powder
• 250 ml yogurt (white, Greek)
• Icing sugar for sprinkling

Method:

• We start by preheating the oven to 180 degrees.
• Grease the cake tin and sprinkle with flour.
• Beat the eggs in a bowl, add granulated and vanilla sugar and beat until foamy.
• Then we start to slowly pour in the oil while constantly stirring.
• Add yogurt and flour mixed with baking powder.
• Mix everything thoroughly so that the dough is nice and fluffy.
• Pour into the prepared mold and bake in a preheated oven for about 60 minutes.
• Take the finished cake out of the oven and set it aside for a while.
• After a few minutes, turn it out of the mold and sprinkle with powdered sugar.

Delicious oil cake with mango

Make your taste buds dance and treat them to something delicious, supple and delicious. This time it’s a mango flavored oil cake.

Thanks to the mango, the resulting dessert is very soft and perfectly sweet. In addition, the cardamom enhances the very taste of the mango. The advantage is that we can easily prepare this cake as a holiday cake.

Ingredients:

• 350 g semi-coarse flour
• 250 g of powdered sugar
• 1 package of baking powder
• 1 teaspoon of dried cardamom
• Pinch of salt
• 2 teaspoons of vanilla extract
• 130 g of oil
• 2 ripe mangoes (approx. 500 g)

Method:

• Preheat the oven to 180 degrees.
• Grease the cake pan with butter and sprinkle with flour or breadcrumbs.
• Mix flour, sugar and baking powder in a bowl.
• In the second bowl, put the peeled and pitted mangoes, which we mash with a fork.
• Add cardamom, a little salt, vanilla extract, oil and beat.
• Pour the finished mixture into a bowl with dry ingredients and mix carefully until a smooth dough is formed.
• Transfer it to a cake tin and smooth it out.
• Bake for 45-50 minutes, and after this time, test with a skewer for doneness.
• Let the baked cake rest and partially cool.
• Turn it out of the mold and let it cool completely.
• Finally, we can add sugar or leave it as it is.

Portuguese dessert

Portuguese orange cake, as this cake with oil is also called, has an excellent taste and an unforgettable aroma. Thanks to fresh oranges and extra virgin olive oil, you will have a gourmet experience.

Ingredients:

• 5 large oranges
• 3 1/2 cups semi-coarse flour
• 1 bag of baking powder
• 1 teaspoon of salt
• 5 large eggs
• 3 cups granulated sugar
• 1 1/2 cups extra virgin olive oil
• Icing sugar for sprinkling

Method:

• Place the rack in the middle part of the oven and preheat it to 180°C.
• Spray the mold with baking spray (oil) and set aside for now.
• Wash the oranges thoroughly and grate the orange peel from them.
• Then we cut them in half and squeeze all the juice out of them.
• Mix the flour, salt and baking powder in a bowl.
• Place the eggs in the mixer bowl and beat on medium-high speed for about 1 minute.
• Slowly sprinkle in the sugar and whip to a thick pale yellow foam. This takes about 3 minutes.
• Reduce the speed and add the flour and oil to the mixer.
• Pour in the juice from the oranges and cover with the peel.
• Mix several more times with a mixer so that the dough is nice and smooth.
• Pour the dough into the prepared form and bake for about 75 minutes.
• Sometimes we glance at the cake, and if it starts to brown too quickly, we cover the top with aluminum foil.
• After baking, let the cake rest in the mold for 10 minutes.
• Then we immediately turn it out and store it on a cake stand with a lid.
• We will leave it there until the next day.
• Believe that the wait will be worth it, because the next day will be much better and smoother.
• Before serving, sprinkle it with powdered sugar.

Oil cake with apples

If you haven’t tried a vegan bun yet, it’s about time. The warm notes of cinnamon, ginger, and other spices are combined in this cake with crunchy apples and olive oil, which is the imaginary cherry on the cake. Make a cup of coffee or delicious cocoa with it.

Ingredients:

• 2 tablespoons of flax flour
• 4 tablespoons of water
• 1/2 cup extra virgin olive oil
• 3/4 cup cane sugar
• 1 1/2 cups unsweetened almond milk
• 3 teaspoons of vanilla extract
• 1 teaspoon of apple cider vinegar
• 2 1/2 cups semi-coarse flour
• 2 teaspoons of baking soda
• 1/4 teaspoon salt
• 4 teaspoons of ground cinnamon
• 2 teaspoons of ground ginger
• 1 teaspoon ground allspice
• 3 medium-sized apples
• 1 tablespoon plain flour

Method:

• Preheat the oven to 180°C and grease the cake tin and sprinkle it with flour.
• Peel the apples, remove the cores and cut them into pieces of the same size, about 1×1 cm.
• In a small bowl, mix the water with the flax meal and let it stand for 5 minutes.
• In another bowl, put the chopped apples and a teaspoon of plain flour.
• Stir to coat the apples in flour.
• Take out a larger bowl and whisk in olive oil, sugar, almond milk, apple cider vinegar, flax flour and vanilla.
• Mix flour, baking soda, salt, cinnamon, ginger, allspice and sift into the oil mixture.
• Mix thoroughly to combine.
• Finally, add the apples and mix for the last time.
• Pour the finished dough into the prepared mold and place in the preheated oven.
• Bake for approx. 45-50 minutes and check with a toothpick for sufficient doneness in the center of the cake.
• If the skewer is clean and the dough does not stick, remove the cake from the oven and let it rest in the form for 10 minutes.
• Then we carefully turn it out onto the kitchen grate so that it can cool down.
• Dust it with powdered sugar before serving.

What is chard?

Swiss chard is not a common part of our gardens, but nevertheless this vegetable has found a place in our kitchens. It is not difficult to grow, plays with all colors and has many uses.

This Mediterranean vegetable belongs to the so-called perennial species, because the leaves can be harvested several seasons in a row. Swiss chard’s relatives are beets and spinach.

How to use chard?

In the case of young leaves, a salad is a matter of course, where they are really delicious. Larger leaves, or rather their blades, are perfect for preparing as a substitute for spinach. Otherwise, the processing is identical.

Strong stems are also used separately. We can prepare them stewed, fried and steamed. Thanks to the wide range of color variants, it is the perfect addition to any dish that we will prepare with this excellent vegetable.

In addition to great taste and enrichment of many dishes, it is also a source of vitamins C, A, B, E, as well as minerals such as calcium, magnesium, potassium, iron and phosphorus.

What is flax meal?

Basically, it’s ground flaxseed from which all the oil has been removed. It is an alternative to classic flour.

The difference is that it contains a lot of nutrients that are very beneficial for our body. In particular, it is loaded with omega-3 fatty acids and a high amount of protein.

It also contains soluble and insoluble fiber. The advantage is that it is suitable for a gluten-free diet.

What can flax flour be used for?

• Baked desserts and pastries.
• Thickening sauces and soups.
• Preparation of pancakes or porridge.

The recommended daily dose is 1 tablespoon of flour. At higher doses, we have to expect laxative effects, which is not a good risk.