The Soft Three-Chocolate Bundt Cake Without Butter is a perfect treat for those looking for a genuine but indulgent breakfast. Made with Type 1 flour, plain yogurt, and whole cane sugar, this cake stands out for its soft and moist texture, without the use of butter. The special touch? Dark, milk, and white chocolate chips enrich the batter and decorate the surface, resulting in a scenic and irresistible outcome. A simple recipe that can also be made with the Thermomix, ready in minutes and ideal to enjoy any time of the day.
If you have leftover chocolate chips in the pantry, this is the perfect occasion to reuse them creatively and deliciously, because this soft three-chocolate bundt cake without butter is truly irresistible.
Before moving on to the instructions, I recommend browsing among other interesting recipes and checking the F.A.Q. and tips at the end.
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, Spring, Autumn
Ingredients
- 3 large eggs
- 1/2 cup whole cane sugar
- 1/3 cup rice oil
- 1/2 cup plain natural yogurt
- 1 1/2 cups Type 1 flour
- 1 tbsp baking powder (equivalent to one packet)
- 3/4 cup chocolate chips (mixed)
Tools
- Kitchen Robot
Steps
If your sugar is very coarse, grind it:
10 sec / speed 10. Gather it at the bottom. Insert the butterfly, add the eggs, and whip:
2 min / 98°F / speed 4.
Add the oil.
Pour in the yogurt: 20 sec / speed 3.
Remove the butterfly. Add vanilla, flour, baking powder, and salt:
20 sec / speed 4. Scrape well if needed.
Add 3/4 cup of chocolate chips (if you want, you can lightly flour them) and fold them in.
Pour the batter into a 20-22 cm (8-9 inches) greased and floured bundt cake pan.
Sprinkle the remaining chips on the surface.
Bake in a preheated fan oven at 320°F for 35-40 minutes (or 355°F static).
Do the toothpick test in the center: it should come out dry (melted chips don’t count!).
Traditional Procedure:
In a large bowl, break 3 room temperature eggs and add 1/2 cup of whole cane sugar. Whip with electric beaters for 3–4 minutes until the mixture is puffy and foamy.
Add 1/2 cup of plain yogurt not cold from the fridge and 1/3 cup of rice oil, continuing to mix.
Gradually incorporate 1 1/2 cups of Type 1 flour and 1 packet of baking powder, sifting them. Mix with the beaters at low speed or a spatula until you obtain a homogeneous batter.
Add about 3/4 cup of chocolate chips (mixed: dark, milk, white) and mix gently.
Pour the batter into a 8-9 inch bundt pan, previously greased and floured.
Proceed as above for baking.
Storage:
The bundt cake keeps under a glass dome for 3-4 days at room temperature.
It is also excellent warm or slightly reheated.
You can also freeze it already sliced: wrap the slices in plastic wrap or freeze bags and defrost at room temperature or for 10 seconds in the microwave.
It is also excellent warm or slightly reheated.
You can also freeze it already sliced: wrap the slices in plastic wrap or freeze bags and defrost at room temperature or for 10 seconds in the microwave.
Delicious Variations:
Marbled Bundt Cake: take half the batter, add 1 tablespoon of cocoa, and pour it in alternate spoonfuls into the pan.
Lactose-Free Version: use plant-based yogurt or orange juice instead of yogurt.
Four Chocolate Cake: add pieces of ruby chocolate or caramel chocolate if you have them!
Single-Serve: pour the batter into muffin liners and bake for 20-25 minutes.
Useful Tips:
Don’t have yogurt? You can replace it with the same amount of ricotta, light mascarpone, or milk (adding 1 more tablespoon of flour).
For an even softer batter, whip the eggs well with the sugar at the beginning.
Use baking chocolate chips or knife-chopped chocolate to prevent them from melting completely.
If you want a ‘wow’ effect, decorate the surface with a few extra chocolate chips at the end of baking, when the cake is still warm.
FAQ (Questions and Answers)
Can I use just one type of chocolate?
Of course! You can use only dark or milk chocolate, depending on what you have at home.
Can I replace rice oil?
Yes, with sunflower or corn oil.
Can it be made without yogurt and lactose-free?
Yes! You can use plant-based yogurt or a plant-based drink or juice (adding a little more flour to balance).
