Cocoa Cake without Butter and Eggs Soft, Light and incredibly delicious: if you’re looking for a simple recipe with surprising results, you’re in the right place!
This cake is perfect for those with intolerances or for those who simply prefer to enjoy a wholesome and light dessert. Just like my butter-free chocolate loaf cake, this recipe is also made with a few ingredients and in a very short time.
You will need flour, unsweetened cocoa, milk (or a plant-based beverage of your choice), and seed oil. The result? A very soft, fragrant cake, perfect for breakfast or a snack for the whole family.
Try it now, it’s really too good!
See you soon,
Susy
Also check out:
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 178.76 (Kcal)
- Carbohydrates 28.67 (g) of which sugars 11.77 (g)
- Proteins 3.91 (g)
- Fat 7.24 (g) of which saturated 1.50 (g)of which unsaturated 5.40 (g)
- Fibers 2.50 (g)
- Sodium 12.84 (mg)
Indicative values for a portion of 60 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 Cocoa Cake without Eggs and Butter
- 1 2/3 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 cup soy beverage (or water)
- 1/4 cup peanut oil (or coconut oil)
- Half packet baking powder
- 1 orange zest (or 1 teaspoon of vanilla extract)
You will need
- Pan 7 inches
- Electric Beaters
- Parchment Paper
- Bowl
- Grater for lemon
How to Make Cocoa Cake without Butter and Eggs: Soft and Light
Preheat the oven to 350°F and prepare a 7-inch diameter pan. Line it with parchment paper or use homemade pan release.
In a large bowl, pour the plant-based beverage (whichever you prefer), peanut oil, sugar, unsweetened cocoa, flour, baking powder, and the grated zest of an orange.
Mix with electric beaters until you get a smooth, lump-free mixture.
Pour the batter into the pan and level it with a spatula.
Bake in a static oven at 350°F for about 30-35 minutes. Check the doneness with a toothpick: if it comes out dry, the cake is ready.
Let it cool completely before removing it from the pan.
You can decorate it as you like with a dusting of powdered sugar or with a butter-free chocolate ganache.
Storage
The cocoa cake without butter and eggs keeps perfectly at room temperature for 2-3 days, under a cake dome or stored in an airtight container.
During warmer periods, you can store it in the refrigerator, but remember to take it out 15-20 minutes before serving, so it becomes soft and fragrant again.
Questions and Answers
Can I substitute peanut oil?
Sure, sunflower oil or corn oil is also fine, as long as it has a neutral taste.
Can I use milk instead of the plant-based drink?
Yes, if you have no specific needs, you can use whole or semi-skimmed cow’s milk.
