The egg-free chocolate cake is a delicious and quick dessert to prepare for breakfast or an everyday snack. I know you fell in love with my chocolate cake with rice flour, and for this reason, today I’m sharing this recipe for a chocolate cake, but without butter and without eggs. A recipe very similar to the water cake I made a few months ago, where I replaced water with milk.
A very simple dessert that you can prepare without a scale and with ingredients we have in the pantry: milk, flour, cocoa, and sugar. Moreover, electric whisks won’t even be necessary because you can mix the batter with a spoon. To avoid lumps, you can use a hand whisk.
Once all the ingredients are mixed, you just need to pour the batter into a cake pan and bake it in the oven. A truly delicious dessert with only one flaw: waiting for it to be cooked before enjoying its deliciousness! Now, follow me in the kitchen, because the egg-free chocolate cake will be ready in a click!
If you’re interested in other chocolate dessert recipes, also check out:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Oven, Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 282.98 (Kcal)
- Carbohydrates 40.63 (g) of which sugars 19.67 (g)
- Proteins 7.04 (g)
- Fat 12.90 (g) of which saturated 7.08 (g)of which unsaturated 5.19 (g)
- Fibers 6.18 (g)
- Sodium 6.40 (mg)
Indicative values for a portion of 72 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
- 6 tablespoons all-purpose flour
- 6 tablespoons sugar
- 6 tablespoons unsweetened cocoa powder
- 1 1/4 cups milk
- 2 tablespoons vegetable oil
- 2 teaspoons baking powder
- vanilla (to taste)
- 3.5 oz dark chocolate
- 1/4 cup milk (hot)
Tools
- Bowl
- Spoon or hand whisk
- 2 Bowls
- Cutting board
- Knife
- Springform pan 8 inches
- Parchment paper
- Sifter
Steps
Place the milk with sugar and vanilla in a bowl and mix with a spoon until the ingredients are well combined. Then add the flour with sifted unsweetened cocoa and baking powder. I recommend sifting the unsweetened cocoa to avoid lumps. Mix again with the spoon or, if you prefer, with a hand whisk until the batter is smooth and lump-free.
Pour the mixture into a springform pan lined with parchment paper, with a diameter of 8 inches. Spread the batter evenly and bake the cake in a static oven at 356°F for 25 minutes. Obviously, the cooking times are relative, as they depend on the type of oven you have. To check if the cake is done, use a toothpick, which should come out dry. Otherwise, continue baking as needed.
After the baking time, remove the cake from the oven and let it cool. Meanwhile, prepare the glaze. Chop the chocolate with a knife and place it in a bowl. Put the milk in another bowl and heat it in the microwave for a few seconds. It should be hot, not necessarily boiling. Pour the hot milk into the chocolate bowl and stir until the chocolate is fully melted. If necessary, you can microwave it for a few more seconds.
Subsequently, remove the cake from the mold and place it on a plate. Distribute the glaze on the surface, leveling it with the back of a spoon or a spatula.
The egg-free chocolate cake is ready! Let it rest until the glaze has slightly solidified and serve.
Variations and Tips for Egg-Free Chocolate Cake
The egg-free chocolate cake can be stored for two or three days at most under a glass dome. If you like, you can add chocolate chips to the batter.
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FAQ Questions and Answers for Egg-Free Chocolate Cake
What can I use instead of cow’s milk?
You can use any plant-based milk you like.
What can I use instead of vanilla?
You can substitute vanilla with grated orange zest or rum.
