The CHOCOLATE CAKE WITHOUT BUTTER AND EGGS is a light dessert, yet soft and very indulgent, and can be prepared in 5 minutes even without using electric beaters. Great for those with food intolerances or for anyone who, having started a diet, does not want to give up a sweet at breakfast or for a tasty pause during the day: in all cases you will not be disappointed, because its deliciousness will not make you miss the absent fats.
You can serve this cake on its own, or if you are very indulgent and not dieting, you can go all out by filling it with a delicate ricotta and Nutella cream, accompany it with an orange cream that pairs well with chocolate or, alternatively, with a red fruit jam, sour cherry (amarena) jam or orange jam. In all cases it will become a delicious dessert, a worthy conclusion to a great meal with relatives or friends.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 8-10 people
- Cooking methods: Oven
- Cuisine: Italian
- Energy 191.32 (Kcal)
- Carbohydrates 43.63 (g) of which sugars 22.89 (g)
- Proteins 4.85 (g)
- Fat 2.74 (g) of which saturated 1.61 (g)of which unsaturated 0.96 (g)
- Fibers 3.51 (g)
- Sodium 43.81 (mg)
Indicative values for a portion of 80 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
- 1 1/2 + 1 tbsp + 1 tsp cups milk (a plant-based milk also works)
- 1 1/4 cups all-purpose flour
- 1.8 oz potato starch
- 0.9 cups granulated sugar
- 0.8 cups unsweetened cocoa powder
- 1 packet baking powder
- 1 pinch salt
- 1 packet vanillin (vanilla powder)
Tools
- 1 Tube pan (bundt-style or tube cake pan)
- 1 Hand whisk
Steps
Preparing the CHOCOLATE CAKE WITHOUT BUTTER AND EGGS is really very easy and quick.
In a bowl, mix all the dry ingredients: sifted the flour, potato starch, sugar, unsweetened cocoa and baking powder, add a pinch of salt and the vanillin.
Heat the milk and add it gradually while whisking by hand until you obtain a homogeneous, lump-free batter.
Pour the batter into a greased and floured tube pan or a classic round cake pan about 7-8 inches in diameter.
Bake your chocolate cake without butter and eggs in a preheated conventional oven at 356°F (180°C) for about 25-35 minutes. Baking times vary depending on the pan you use.
To check for doneness, perform the classic toothpick test.
Once baked, remove from the oven and let cool completely. You can serve it simply dusted with powdered sugar or cut it in half and fill it with a ricotta and Nutella cream.
