This butter-free chocolate pound cake is undoubtedly our favorite Sunday morning breakfast along with the white chocolate pound cake. During the week, breakfast at our house is always very quick because there’s school, work, we’re always rushing. But Sunday morning breakfast is much more relaxed and serene, usually there’s always one of my desserts, like a tart or a ring cake, and the day starts serene and perfect.
The recipe for this pound cake is easy and quick, plus it requires only a few ingredients that we probably already have in the pantry. Then, it goes into the oven to bake and rise with the typical dome on top. A pound cake without butter and milk, perfect for those with dairy intolerance, but also for those who want to keep it lighter and healthier, even for children.
Well, then there’s nothing left to do but prepare this delicious soft chocolate pound cake, let’s see how it’s made!
See you soon, Susy
I also leave you the recipes for:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 294.74 (Kcal)
- Carbohydrates 35.60 (g) of which sugars 19.31 (g)
- Proteins 4.45 (g)
- Fat 15.68 (g) of which saturated 5.46 (g)of which unsaturated 8.84 (g)
- Fibers 2.05 (g)
- Sodium 20.95 (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 for the Butter-Free Chocolate Pound Cake
- 1 1/2 cups all-purpose flour
- 5.3 oz 70% dark chocolate
- 3/4 cup granulated sugar
- 2 eggs
- 1/3 cup peanut oil
- 1/4 cup hazelnut milk (or almond, coconut, oat)
- 1 packet baking powder
- 1 tsp vanilla extract
- to taste dark chocolate chips (optional)
You’ll Need
- Bowls
- Electric Whisk
- Pound Cake Tin
How to Make the Butter-Free Chocolate Pound Cake
I chop the chocolate into pieces and melt it in the microwave or in a bain-marie. In a bowl, I break the eggs and whisk them together with a teaspoon of vanilla extract, making the mixture nice and frothy. I add the chocolate and peanut oil and continue to mix at moderate speed.
I incorporate the flour with the sifted baking powder, alternating with the hazelnut milk, mixing with a spatula with movements from bottom to top. The batter is ready, I pour it into the 22 cm pound cake tin, greased and floured, sprinkle it with chocolate chips (optional) on top, and bake at 340°F for 40/45 minutes.
Once baking is complete, I take it out of the oven and let it cool before removing it from the tin, then I place it on the plate and dust it with a little powdered sugar. Breakfast is ready!
