A cake that is prepared very quickly, moist, soft, and chocolatey, the cocoa and hazelnut cake without butter, milk, and eggs is really good. It takes just 5 minutes and a hand whisk to bring to the table a dessert that everyone loves, adults and children alike, with a creamy and enveloping topping. It is delicious for breakfast, but also to finish a lunch or dinner without weighing down too much, just like the bowl-less apple cake.
Let’s get to work to prepare the cocoa cake without butter, milk, and eggs.
OTHER VEG DESSERTS
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the cocoa cake without butter, milk, and eggs
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 cup hazelnuts
- 1 1/3 cups oat milk
- 1/4 cup coconut oil
- 2/3 cup whole cane sugar
- 1 pinch salt
- 1 packet baking powder
- 3/4 cup dark chocolate chips
- 7/8 cup oat cream
- 3/4 cup dark chocolate
Tools
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- Whisk
- Cake Pan 8.7 inches
- Chopper
Steps for the preparation of the cocoa cake without butter, milk, and eggs
First, chop the hazelnuts. As a fat, I used coconut oil. Below a certain temperature, it tends to harden, so make it liquid either in a bain-marie or a few seconds in the microwave.
In a bowl, pour the sifted flour and cocoa. Add the sugar, chopped hazelnuts, and mix all the dry ingredients. Incorporate oat milk and coconut oil. Mix with a hand whisk. Finish with salt, chocolate chips, and sifted baking powder.
After mixing to obtain a homogeneous mixture, bake in a static oven at 350°F for 40-50 minutes, still performing the toothpick test. Meanwhile, heat the oat cream and melt the coarsely chopped dark chocolate in it. Stir until you get a homogeneous cream. Pour over the cake covering the surface. Put in the fridge one or two hours before serving.
Storage
You can store the cake under a glass bell or in the refrigerator for two or three days.
