Cocoa plumcake, a super soft and delicious dessert, perfect for breakfast or everyday snack. If you have guests for lunch or dinner, this plumcake will be irresistible to everyone, both adults and children. Soft, moist, and chocolatey, this dessert is made without lactose, using oat milk and without butter. A few days ago, someone asked me for some lactose-free recipes. So I created this super soft cocoa plumcake, with pieces of dark chocolate in the batter and on the surface, which melt during baking and add that extra something to this delight. More recipes will surely come, but now, let’s head to the kitchen together because the super soft cocoa plumcake without lactose will be ready in a click!
If you are interested in more lactose-free dessert recipes, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 591.26 (Kcal)
- Carbohydrates 69.56 (g) of which sugars 27.60 (g)
- Proteins 12.19 (g)
- Fat 31.88 (g) of which saturated 11.00 (g)of which unsaturated 19.20 (g)
- Fibers 6.35 (g)
- Sodium 47.70 (mg)
Indicative values for a portion of 143 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
- 3 eggs
- 3/4 cup sugar
- 1 packet vanillin
- 5 oz dark chocolate
- 1/2 cup oat milk
- 1/2 cup vegetable oil
- 2 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
Tools
- Bowl
- Manual Whisk
- Cutting Board
- Knife
- Loaf Pan 10 inches
- Parchment Paper
Steps
First, put the eggs with sugar, vanillin, milk, and oil in a bowl and mix with a manual whisk until all ingredients are combined. Separately, chop 1 oz of dark chocolate and melt it in the microwave. Let it cool, then add it to the mixture and stir again with the whisk.
Now incorporate the powders. Add the flour, baking powder, and cocoa, and mix with the whisk until you get a smooth, lump-free batter. Then pour it into a 10-inch loaf pan lined with parchment paper. Coarsely chop the remaining dark chocolate and sprinkle it over the cake’s surface.
Bake in a preheated oven at 356°F with static function for 45 minutes, performing the toothpick test before removing the cake from the oven. If it comes out dry, take it out and let it cool before slicing and serving.
Storage and Tips for Cocoa Plumcake
This dessert can be prepared in advance and stored in a cool, dry place for 3 or 4 days, covered by a glass dome.
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FAQ Questions and Answers for Cocoa Plumcake
Can I use oat flour?
Yes, of course, you can replace all-purpose flour with oat flour.
