Spoon Cake: the effortless, delicious dessert recipe you’ll love

Think you can’t make a cake without measuring cups? Think again! With this easy spoon cake recipe, you only need a tablespoon! So how does it work? Can you really make a cake without measuring cups? Yes! For this easy dessert recipe, you simply take a tablespoon and use it to measure out ingredients—hence the name spoon cake!

Easy to make, and even easier to eat! You’ll love how light and fluffy this cake is. It’s also easy to customize it to your own liking, so make sure to check out our tips below. Grab your tablespoon and cake ingredients, and get baking! Serve the spoon cake with freshly whipped cream and fruit preserves.

Tips

When measuring out the ingredients with a spoon, use a knife to level it off.

If you prefer to use measuring cups, use ¾ cups instead of 12 tablespoons.

You can add chocolate chips or fruits like peaches or blueberries to the cake. Fold it gently through the cake batter before baking.

Test the cake to see if it’s done. Insert a wooden skewer into your cake and see if moist crumbs stick to the skewer. Then you know the cake is done. If you see wet batter, you’ll need to bake the cake a little bit longer. Cakes usually continue cooking for a short while after baking, so don’t wait until the skewer is completely clean, otherwise, you’ll end up with an overbaked cake.

Use a gluten-free flour blend to make this cake gluten-free.

To make this dairy-free, use almond milk.

As an egg substitute, use any of the following:

• 1/4 cup of plain yogurt (use per 1 egg in the recipe)
• 1/4 cup mashed banana (use per 1 egg in the recipe)
• 1/4 cup unsweetened applesauce (use per 1 egg in the recipe)

How To Store Spoon Cake

Store the spoon cake in a cake tin, or another airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

How To Make Spoon Cake

Grease a baking tin and dust with flour. Place the eggs into a large mixing bowl.

Use a spoon to measure out the sugar and add it to the eggs.

Using a hand mixer beat the eggs and sugar until light and fluffy.

Add the milk with the tablespoon, then the vanilla powder, and lemon juice. Mix to combine.

Add lemon zest and mix again.

Use the tablespoon again to measure out the vegetable oil. Add to the batter and mix.

Whisk flour with baking powder and salt. Add dry ingredients into the liquids and mix until a smooth batter forms.

Transfer into a baking pan (20×20 cm).

Tap the tin lightly on the counter and bake for 40-45 minutes at 180C/350F.

Allow the cake to cool, and slice.

Dust with powdered sugar.

Serve and enjoy!