The chocolate cake without butter, milk, and eggs is one of the simplest and quickest desserts to make when you have little time but a big craving for something delicious. It’s a soft, moist, and incredibly chocolaty cake, perfect for breakfast, snack, or as a base to fill. You can prepare it in 5 minutes with few ingredients and no special tools: a light yet super satisfying recipe, also ideal for those following a vegan diet or have dairy intolerances. If you love easy and quick cakes, this chocolate cake without butter milk and eggs will become one of your favorites.
If you love soft cakes, try the lemon plumcake, the 12-spoon apple cake, the hot milk cake or the Nene cloud ring cake.
Find among all my SWEETS the one that suits you!
Follow my FACEBOOK page for daily kitchen inspiration!
OTHER VEGAN SWEETS
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 1 cake 9.5 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the preparation of the chocolate cake without butter milk and eggs
- 2 cups all-purpose flour
- 1/3 cup cornstarch
- 1/2 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1 1/4 cup oat milk
- 1/3 cup vegetable oil
- 1 packet baking powder
- 1 pinch salt
- 1 tbsp spuma d'oro (or flavor of choice)
- 3/4 cup dark chocolate chips
Steps for the preparation of the chocolate cake without butter milk and eggs
To make your chocolate cake without butter, milk, and eggs, all you need is flour, cornstarch, unsweetened cocoa, sugar, plant-based milk (like oat milk), vegetable oil, and baking powder. Add a flavor of choice to make the aroma even more inviting.
In a large bowl, sift flour, cornstarch, and cocoa. Add sugar and baking powder and mix well. This step makes the cake soft and lump-free.
Pour the plant-based milk and vegetable oil, then add a pinch of salt and the chosen flavor (I used spumadoro, a citrus aroma). Mix with a whisk until you get a smooth and homogeneous batter. The batter for the chocolate cake without butter, milk, and eggs is ready in a flash.
Grease a 9.5-inch cake pan, pour the batter, and sprinkle the surface with dark chocolate chips. This will make the cake even softer and more delicious.
Bake in a static oven at 356°F for about 45 minutes, performing the toothpick test. Once ready, you will have a soft and moist chocolate cake, perfect to enjoy as is or enriched with creams and jams.
Variations and Storage
You can use any plant-based milk: oat, soy, almond.
Add nuts or hazelnuts for a crunchier chocolate cake.
For a more intense flavor, slightly increase the unsweetened cocoa.
Also great as a base for filled cakes or to be glazed with melted chocolate.
It remains soft for 3–4 days under a cake dome.
Frequently Asked Questions
Can I use another type of milk?
Yes, any milk works well in the chocolate cake without butter, milk, and eggs.
Can I substitute the oil?
You can use extra virgin olive oil or melted coconut oil.
Does the cake stay soft?
Yes, it remains soft and moist for several days.
