Soft Cocoa Cake Without Butter
Welcome to the world of light and delicious pleasure, where chocolate meets softness in a dance of flavors and textures. Today I reveal the secret of a cocoa cake that will win you over at the first bite: my Soft Cocoa Cake Without Butter, a taste experience that won’t make you miss traditional desserts.
This recipe was born from the desire to create a chocolate dessert that could be enjoyed by everyone, even those watching their figures or with intolerances. Forget heavy and buttery desserts: my cake is an ode to lightness, without giving up the intense and enveloping taste of cocoa.
Its softness is the result of a careful selection of ingredients and a preparation method that enhances the tenderness of the dough. The cocoa, the undisputed star, gives a rich and deep flavor, which perfectly matches the lightness of the cake.
This cake is perfect for any occasion: from breakfast to dinner dessert, from snacks with friends to an evening cuddle in front of a good book. Its versatility makes it a great base to experiment: you can enrich it with chocolate chips, fresh fruit, or a sprinkle of powdered sugar.
But that’s not all: my Soft Cocoa Cake Without Butter is also a great choice for those following a balanced diet. The lack of butter makes it lighter and more digestible, without compromising taste.
Making this cake is child’s play: few ingredients, a bit of patience, and the result is guaranteed. The aroma that will fill the oven will make your mouth water, and the softness of the cake will win you over at the first taste.
Are you ready to discover the secret of a light and irresistible chocolate dessert? Then follow me in the kitchen, and let’s prepare together my Soft Cocoa Cake Without Butter: a taste experience that will make you fall in love
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 230.91 (Kcal)
- Carbohydrates 39.78 (g) of which sugars 12.95 (g)
- Proteins 8.52 (g)
- Fat 6.76 (g) of which saturated 2.25 (g)of which unsaturated 2.57 (g)
- Fibers 3.44 (g)
- Sodium 43.04 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Soft Cocoa Cake Without Butter
For ingredient substitutions see the notes at the end of the recipe
- 3 eggs (whole)
- 1 jar plain natural yogurt
- 2.5 jars all-purpose flour
- Half jar unsweetened cocoa powder
- 1 packet baking powder
- 1.5 jars granulated sugar
- 1 jar vegetable oil
- 1 jar chocolate chips
- powdered sugar
Tools
- Bowl
- Hand Whisk
- Springform Pan
Preparation of Soft Cocoa Batter Without Butter
To prepare this Cake, a stand mixer or food processor is not necessary; a bowl and a hand whisk will suffice. If you want to speed up, you can use electric beaters.
Start by pouring the whole eggs into a large bowl. Beat them vigorously with a hand whisk for about a minute until you get a slightly foamy mixture. Add the yogurt, keeping the empty jar that you will use as a measuring cup for the other ingredients.
Incorporate one and a half jars of sugar, mixing with the whisk until completely dissolved. Gradually add two and a half jars of all-purpose flour, half a jar of unsweetened cocoa powder, and the baking powder, previously sifted together. Continue mixing with the whisk, ensuring to remove any lumps.
Pour in a jar of vegetable oil and mix until you get a smooth and uniform batter. Finally, add a jar of chocolate chips and gently incorporate them into the batter with the whisk.
Prepare a 9.4-inch diameter cake pan, greasing and flouring it to prevent the cake from sticking. Pour the batter into the pan and level it. Decorate the surface with some additional chocolate chips for an extra touch of indulgence. Bake the cake in a preheated static oven at 347°F for 35-40 minutes, checking the cooking with a toothpick test. Once cooked, let it cool completely before sprinkling with powdered sugar, if desired.
TIPS for STORAGE and CONSUMPTION
STORAGE The chocolate cake without butter keeps at room temperature for up to 3 days, in an airtight container. In the refrigerator: up to 5 days, always in an airtight container. In the Freezer: up to 3 months, wrapped in plastic wrap and then in a food bag.
CONSUMPTION: Perfect for breakfast or snack, with milk, coffee, or tea. Excellent as a dessert, accompanied by fresh fruit or ice cream. Ideal for parties and buffets, simple or decorated with glazes and creams.
NOTES AND SUBSTITUTIONS FOR THE INGREDIENTS
EGGS: Use eggs at room temperature for a more uniform batter. If you want a lighter cake, you can replace one egg with two egg whites. For a Vegan Chocolate Cake, you can replace the eggs with 120 ml of apple puree or 120 ml of soy yogurt.
YOGURT: Yogurt adds moisture and softness to the cake. You can use whole or skimmed yogurt, depending on your preferences. You can replace the yogurt with ricotta, sour cream, or coconut milk for an exotic flavor.
SUGAR: You can use granulated or brown sugar. If you prefer a less sweet cake, you can reduce the amount of sugar to just 1 jar. You can replace sugar with honey, maple syrup, or stevia (in reduced quantities).
FLOUR: Sift the flour to avoid lumps in the batter. You can use whole wheat flour for a more rustic cake. For a gluten-free version, you can use a gluten-free flour mix.
BAKING POWDER: if you don’t have baking powder, you can use one teaspoon of baking soda and one teaspoon of lemon juice.
VEGETABLE OIL: The vegetable oil keeps the cake moist and light. Use a neutral oil, such as sunflower or corn oil. You can replace vegetable oil with light olive oil or melted coconut oil.
CHOCOLATE CHIPS: You can use dark, milk, or white chocolate. You can replace chocolate chips with chopped nuts, raisins, or candied fruit.
SEASONAL VARIANTS OF COCOA CAKE
Spring/Summer: Add diced strawberries, raspberries, or peaches to the batter. Decorate with a light lemon or yogurt cream. Use citrus zest for a fresh touch.
Fall/Winter: Incorporate diced apples or pears and cinnamon into the batter. Add walnuts, hazelnuts, or raisins for a rich flavor. Decorate with a dark chocolate or spice glaze.
COCOA CAKE WITHOUT BUTTER VARIANTS
1. Cocoa and Orange Cake: Add the grated zest of an orange to the batter for a fresh and citrusy aroma. You can replace half of the yogurt with orange juice for a more intense flavor. Decorate the cake with candied orange slices.
2. Cocoa and Coffee Cake: Dissolve a tablespoon of instant coffee in a little hot water and add it to the batter. You can replace half of the vegetable oil with coffee oil for a more intense aroma. Prepare a coffee glaze to decorate the cake.
3. Cocoa and Cinnamon Cake: Add a teaspoon of ground cinnamon to the batter for a spicy and enveloping flavor. You can also add a pinch of nutmeg or cloves. Decorate the cake with a sprinkle of cinnamon and powdered sugar.
4. Cocoa and Nuts Cake: Add chopped walnuts, almonds, or hazelnuts to the batter for a crunchy texture. You can also use raisins or other dried fruit. Decorate the cake with whole nuts.
5. Cocoa and Pear Cake: Dice a pear and add it to the batter. You can also use apples or other seasonal fruit. Decorate the cake with pear slices and a sprinkle of powdered sugar.
6. Cocoa and Mascarpone Cake: Add 250g of mascarpone to the batter for a richer and creamier cake. you can make a mascarpone filling to fill the cake once cooked.
7. Marbled Cocoa Cake: Divide the batter into two parts and add a tablespoon of unsweetened cocoa powder to one. Pour the two batters alternately into the cake pan, creating a marbled effect.
FAQ (Questions and Answers)
How can I make the cocoa cake without butter even softer?”
To achieve an extremely soft cocoa cake without butter, it is essential to follow some tips: Use eggs at room temperature and whip them with the sugar for a long time until a foamy mixture is obtained. Carefully sift the flour and cocoa to avoid lumps and make the batter lighter. Do not overmix the batter after adding the flour, to avoid developing too much gluten. Add yogurt or ricotta to the batter to add moisture and softness. Bake the cake in a preheated static oven, avoiding temperature fluctuations.
Can I replace vegetable oil with another ingredient?
Yes, vegetable oil can be replaced with other ingredients, depending on preferences and needs: Light olive oil: gives a slightly fruity flavor and a moist texture. Melted coconut oil: gives an exotic aroma and a denser texture. Apple puree: makes the cake lighter and moist, with a slightly sweet flavor. melted butter: although it is a cake without butter, if there are no health issues, you can replace the oil with melted butter.
How can I make the cocoa cake without butter more delicious?
To enrich the cocoa cake without butter and make it even more inviting, you can add: Dark, milk, or white chocolate chips to the batter. Seasonal fresh fruit, such as pears, apples, or berries. Chopped nuts, such as walnuts, almonds, or hazelnuts. Spices, such as cinnamon, vanilla, or cardamom. A glaze of chocolate, coffee, or mascarpone to decorate the cake.
