Have you ever wished for a dessert that is both incredibly light and super delicious? This chocolate cake without butter, milk, and eggs is the perfect answer for those who love natural cooking without sacrificing pleasure. It is one of my favorite recipes because it is prepared in an instant and has a texture so soft that it melts in your mouth.
Be it for a healthy breakfast or an impromptu snack, this vegan dessert will win over everyone, even the most skeptical! I can’t wait to know what you think: it is a vegetarian recipe that has always been a huge success on my blog. Ready to get our hands dirty with cocoa?
If you love soft cakes, try the lemon plumcake, the 12 spoon apple cake, the hot milk cake or the Nene cloud cake.
Find among my DESSERTS the one that suits you!
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OTHER VEGAN DESSERTS
- Difficulty: Very easy
- Cost: Cheap
- 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
- 5 tbsps cornstarch
- 0.5 cup unsweetened cocoa powder
- 1 cup sugar
- 1.25 cups oat milk
- 6.5 tbsps vegetable oil
- 1 packet baking powder
- 1 pinch salt
- 1 tbsp golden foam (or preferred flavoring)
- 3.5 oz dark chocolate chips
Steps for Preparing the Chocolate Cake Without Butter, Milk, and Eggs
Start by carefully sifting the flour, cornstarch, and unsweetened cocoa into a large bowl. Add the sugar and baking powder, then mix well with a hand whisk to evenly distribute the ingredients. This step is the secret to achieving a perfectly soft cake without any annoying lumps in the final batter.
Gradually pour the oat milk and vegetable oil into the center of the dry ingredients. Add the pinch of salt and the golden foam (or the citrus flavor you prefer). Mix vigorously with the whisk until the batter is smooth, shiny, and homogeneous, ready to be poured into the pan.
Take your cake pan (about 9-9.5 inches) and grease it carefully using a drizzle of vegetable oil, ensuring you cover the sides well. Pour the batter inside and level it gently. At this point, take your dark chocolate chips and generously distribute them over the entire surface: this way they will remain visible and create a delicious crust.
Bake in a preheated static oven at 350°F and let it cook for about 45 minutes. The slightly longer cooking time will allow the cake to develop well and dry just right while remaining moist inside. Once ready, take your chocolate cake without butter, milk, and eggs out of the oven and let it cool completely before removing it from the pan.
Tips
Crispy Chips: Placing the chocolate chips directly on the surface not only makes the cake look beautiful but also creates a wonderful texture contrast with the batter.
Natural Flavors: If you don’t have golden foam, try using the grated zest of an organic orange: the pairing with unsweetened cocoa is a classic.
The Toothpick Test: Since every oven is different, always do the toothpick test after 40-45 minutes: it should come out dry but with a few moist crumbs attached.
Variations
Hazelnut Version: Replace the cornstarch with hazelnut flour to give a rustic and aromatic touch to your vegetarian recipe.
Fresh Fruit: You can add pear cubes to the batter before pouring it into the pan, keeping the chocolate chips on the surface.
Storage
Under a Dome: The cake stays perfectly soft for 3-4 days if stored under a glass dome or in an airtight container.
Freezing: You can cut the cake into slices and freeze them individually. A few seconds in the microwave will restore its original fragrance.
Now It’s Your Turn
This cake has become one of my breakfast favorites because it is disarmingly simple, but always delivers great satisfaction. It’s the perfect dessert to keep under the glass dome, ready to be dipped in milk or enjoyed during an afternoon coffee break.
I would love to know if you will try it and if you, like me, love that citrusy touch of golden foam that pairs with chocolate. Do you have any other secret flavors you use for your soft desserts? Write them in the comments, I love reading your suggestions and discovering new variations born in your kitchens!
Frequently Asked Questions
Can I use another type of milk?
Absolutely! This cake without butter, milk, and eggs turns out great with soy milk or almond milk as well. Oat milk is my favorite because it is naturally sweet and helps keep the dessert soft.
What can I use instead of golden foam?
If you can’t find golden foam, you can use vanilla extract or the grated zest of an organic orange or lemon. The citrus aroma is the best match with unsweetened cocoa.
The cake didn’t rise enough, why?
Ensure that you have sifted the baking powder well with the flour and that the oven is well preheated (350°F static) before baking. Also, try not to open the oven door during the first 30 minutes of baking.
Can the chocolate chips be added inside?
Absolutely yes! In this recipe, I prefer them on the surface to create the crust, but if you love them you can divide them: half in the batter and half on top.
