Chocolate cake without, what else to call it? Have you ever wanted to make a dessert for breakfast and not had the main ingredients at home? Of course, I have…
The “without” chocolate cake is gluten-free, lactose-free, butter-free, and egg-free, yet it’s so delicious, soft, and chocolaty!!
To tell the truth, I never imagined this result, and we liked it so much that I’ll make it often!
Shall we see the recipe?
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups gluten-free cake flour
- 3/4 cup brown sugar
- 2/3 cup unsweetened cocoa powder
- 1 packet baking powder
- 1/2 cup seed oil
- 1/2 cup water
- 1 cup coconut milk (in can)
Steps
Sift the flour, cocoa, and baking powder into a bowl, add the sugar, and mix.
Pour in the liquids, then oil, water, and milk, and mix with a hand whisk until you have a homogeneous mixture. If you prefer, use electric whisks, but they are not necessary.
Pour into a 9-inch mold lined with parchment paper or greased and floured, and bake at 350°F for 35 minutes.
Always do the toothpick test before taking it out of the oven, and then let it cool before removing it from the mold.
Once cold, sprinkle as desired with powdered sugar, I sprinkled with coconut flour.
👉 As always, I recommend storing the cake well-closed, in a cake holder or under a dome, this will keep it soft for more days.
👉 If you tried my recipe, let me know in the comments but above all let me know if you liked it!!
👉 Follow me on Instagram to stay updated on new recipes and many other sweet ideas!!
👉 If you prefer a DIY flour mix instead of ready-made mixes, you can replace it with 60% rice flour, 20% corn starch (cornstarch), and 20% potato starch. Always remember to make sure they have the crossed-out ear on the package and the gluten-free label.
👉 For the version WITH gluten, you can simply replace the flour mix with all-purpose flour in the same quantity
