Trust my colleagues and try the eggless and butterless cocoa cake I present to you this morning, you won’t regret it! This dessert practically disappeared in an afternoon, slice by slice. The scent of cocoa is intoxicating, and the softness of this cake won everyone over!
After the Water-based Muffins with chocolate chips, I had a desire to experiment with other eggless and butterless desserts! So I looked back at the recipes I have had on my blog for years and found this eggless and butterless cocoa cake, with only milk as the liquid ingredient to bind it all together.
How many times have we gone crazy to prepare a cake for filling? Forget about beating eggs, softening butter at room temperature and dedicate yourself to preparing the softest and most delicious cocoa cake you have ever tried! Perfect cake for filling with hazelnut creams, maybe adding some mascarpone or cream cheese: it will make your whole family happy!
Below, I leave you with other dessert recipes that you can prepare without eggs or butter. Each link will take you directly to the recipe you choose to read. I also remind you that I’m waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day, an unmissable appointment to start the day together with a sweet or savory cuddle!
Now let’s move on to the recipe for the eggless and butterless cake. Below you will also find the video recipe with step-by-step instructions to prepare it with me! We will make a cake with a 9-inch mold. If you don’t have it, you can purchase it by clicking here.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, All seasons
- Energy 259.24 (Kcal)
- Carbohydrates 59.87 (g) of which sugars 30.35 (g)
- Proteins 5.80 (g)
- Fat 3.58 (g) of which saturated 1.88 (g)of which unsaturated 1.61 (g)
- Fibers 6.96 (g)
- Sodium 51.33 (mg)
Indicative values for a portion of 107 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 a 9-inch mold
- 1 3/4 cups flour (for soft cakes)
- 1/4 cup potato starch (or cornstarch)
- 1 cup sugar
- 1 1/3 cups milk (at room temperature)
- 3/4 cup unsweetened cocoa powder
- 1 packet baking powder (preferably non-vanilla)
- 1 pinch salt
- 1 dash vegetable oil (to grease the mold)
- to taste sugar (to sprinkle on the surface of the cocoa cake)
- 1 pinch flour (to dust the cake mold)
- to taste powdered sugar
Tools to prepare the eggless and butterless cocoa cake
- 1 Mold
- 1 Mixer
- 1 Bowl
- 1 Spatula
- 1 Scale
- 1 Sieve
- 1 Oven
When you don’t have many ingredients at your disposal and especially don’t feel like going out shopping, you’ll discover that you can still make delicious and soft desserts without eggs and butter, like this bitter cocoa cake!
Steps for the eggless and butterless cocoa cake recipe
We begin by preheating the oven to 350 degrees Fahrenheit with static mode: it should be well-heated for when we bake the eggless and butterless cocoa cake that we are about to prepare together. Gather all the necessary ingredients, weigh them, and place them in front of you on the work surface. Sift the flours, possibly all together in a bowl, also adding the packet of baking powder. I chose a flour for soft cakes to get a unique texture for this bitter cocoa cake.
Take a high-sided bowl: the milk and cocoa powder mixed with the electric mixer will splatter a bit during this first step. Pour the room temperature milk into the bowl. Remember, this will help avoid annoying lumps. Add the unsweetened cocoa powder and start the mixer at minimum power. Now add the sugar and a pinch of salt, continuing to mix the batter with the whisk.
If you have pre-sifted the flours, continue working with the mixer, increasing the power a bit, adding them with a spoon. If you haven’t sifted them, as you can see in the video recipe above, do this: turn off the mixer and with a spoon add the flours by sifting them directly into the bowl with the other ingredients. It will create a mound. Work for a few more minutes incorporating the flours into the cocoa and milk mixture.
Set the bowl aside and take the 9-inch mold. Mine does not have a springform and is made of aluminum: I find it very easy to clean, with always perfect and even baking. You can purchase it from the Amazon store by clicking here. Grease the base and sides with a dash of vegetable oil, sprinkle with a little flour.
Then pour the batter into the mold, using a spatula to scrape the bowl clean. Level the dessert’s surface and sprinkle with a generous pinch of white sugar, this will allow a crunchy and delicious crust to form on the surface during baking.
Bake the cake in the middle of the oven and bake for 45 to 50 minutes. Always do the toothpick test before turning off the oven. Once ready, let the eggless and butterless cocoa cake cool on the counter for at least an hour before removing it from the mold. After this time has elapsed, you can decide whether to serve it as is, simply by sprinkling the surface with powdered sugar, or cut it and fill it with spreadable creams or other variations of your liking.
I can only wish you a good appetite and remind you that I’m waiting for you every day here on my cooking blog with lots of easy, quick, and delicious recipes, like this cake without eggs and butter in the batter!
Storage and variations of the eggless and butterless cocoa cake:
You can store the eggless and butterless bitter cocoa cake in a cake holder with lid for several days: it will remain a soft, delicious cake that is especially aromatic as freshly baked. Then, if you take it to the office or your family is super greedy, you won’t need to store it, as happened to me.
Variations: you can substitute white sugar with brown sugar, if you prefer. Then you can fill the cake with whatever you like. My colleague Annalisa suggested yesterday a cream made with mascarpone and Nutella to fill the cocoa cake. You can use jam as a filling: I recommend something that contrasts with the bitterness of the batter, so I would avoid orange jam, for example.
Pay attention to baking: I indicated a time ranging from 45 to 50 minutes at a constant temperature of 350 degrees Fahrenheit. If your oven does not have optimal baking conditions, like my old oven, you will need to pay as much attention as possible during this phase of the recipe. You can lower it to 340 degrees, if you think the heat is too intense, and extend the baking time by several minutes. As mentioned, always do the toothpick test before turning off the oven and then taking the cake out.
