A light cake that is prepared in 5 minutes, the chocolate cake without butter, milk, and eggs is very soft and moist. It takes just a few ingredients to make a wonderful dessert, perfect for breakfast or a snack. Alongside the Crazy Chocolate Cake, it’s one of the fastest and most delicious cakes I make when I’m short on time and crave something sweet. Let’s get to work and prepare the chocolate cake without butter, milk, and eggs together.
OTHER VEGAN DESSERTS
- 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 preparing the chocolate cake without butter, milk, and eggs
- 2 cups all-purpose flour
- 1/3 cup cornstarch
- 1/3 cup unsweetened cocoa powder
- 7/8 cup sugar
- 10.5 oz oat milk
- 1/3 cup vegetable oil
- 1 packet baking powder
- 1 pinch salt
- 1 tbsp spuma d'oro (or flavor of your choice)
- 3.5 oz dark chocolate chips
Tools
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- Whisk
- Cake Pan 9.5 inches
Steps for preparing the chocolate cake without butter, milk, and eggs
In a large bowl, sift the flour, cornstarch, and cocoa. Add the baking powder and sugar and mix all the dry ingredients.
Combine the milk (oat or any plant-based milk you prefer) and vegetable oil. Add the salt and your preferred flavoring, and mix with a whisk until you get a smooth mixture.
Grease a 9.5-inch diameter pan. Pour the mixture. Sprinkle with chocolate chips and bake in a static oven at 356°F for about 45 minutes. Do the toothpick test to check doneness.
Storage
You can keep it under a glass dome for 3-4 days.
