The lactose-free triple chocolate cake is a simple, rich, and delicious dessert. Perfect for those with intolerances, but it’s so good that everyone ends up liking it. Soft, “chocolatey”, great for dunking at breakfast, the lactose-free triple chocolate cake is very easy to make. Come to the kitchen and prepare it with me!
Not to be missed
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 medium eggs
- 3/4 cup sugar
- 1/3 cup rice oil (or other seed oil of choice)
- 1/2 cup oat beverage
- 1.5 oz melted dark chocolate
- 1/4 cup unsweetened cocoa powder
- 1 1/4 cups flour
- 2 1/2 tsp baking powder
- 2 oz chocolate chips
Tools
- 1 KitchenAid Artisan Mixer
- 1 9.5-inch round cake pan
- 1 Double boiler
- 1 Cake tester
Steps
Melt the chocolate in a double boiler and set aside. In the mixer bowl or using an electric beater, whisk the eggs with the sugar until you get a light and fluffy mixture. Add the rice oil, oat beverage, melted chocolate and mix. Add the unsweetened cocoa, sifted flour and baking powder. Mix all ingredients well. Add the chocolate chips and stir. Transfer the mixture into a pan lined with parchment paper, distribute some chocolate chips on the surface and bake at 350°F for 30/35 minutes, but remember to test with a skewer or a cake tester. Personally, I prefer using the cake tester. It can be washed and reused. Once purchased, it’s always ready for use.
Notes
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Source of the recipe HERE.
