Cocoa and Coconut Crumble Cake without eggs and without butter, easy and quick to prepare, crunchy outside and soft inside, perfect for any time of the day.
If you’re looking for a simple, delicious dessert without eggs, this cocoa and coconut crumble cake is the perfect recipe. The combination of unsweetened cocoa and shredded coconut creates an intense and enveloping flavor, while the crumbly texture makes every bite irresistible: crunchy outside and soft inside. Thanks to the use of oil and coconut beverage, the preparation remains light without sacrificing taste, and is suitable even for those who prefer to avoid dairy or butter.
The recipe is incredibly quick and accessible to everyone: just mix flour, cocoa, sugar, oil, and plant-based milk, add the baking powder and get a crumbly dough to be crumbled directly into the mold. No complicated processing, no special equipment: even those with little time can get a dessert ready in no time.
Perfect for breakfast, a snack, or as a dessert to offer to guests, this cocoa crumble cake without eggs wins for its balance between intense flavor and lightness. Every slice releases the scent of coconut and cocoa, inviting a little moment of pleasure without guilt. It’s a dessert that combines practicality and deliciousness, ideal for those who want to prepare something special without complications.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have other doubts or curiosities, write a comment or use the appropriate contact form you find at the end of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 261.57 (Kcal)
- Carbohydrates 41.87 (g) of which sugars 13.90 (g)
- Proteins 4.63 (g)
- Fat 10.65 (g) of which saturated 8.58 (g)of which unsaturated 0.93 (g)
- Fibers 1.75 (g)
- Sodium 2.96 (mg)
Indicative values for a portion of 2 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 of Cocoa and Coconut Crumble Cake
- 2 1/2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar
- 1/3 cup coconut oil
- 1/4 cup coconut beverage
- 1 1/2 tsp baking powder
Tools
- Bowl
- Springform Pan
Recipe for Cocoa and Coconut Crumble Cake
Start the preparation of the cocoa and coconut crumble cake by putting the flour, baking powder, and cocoa in a bowl. Mix to blend the ingredients then add the sugar and mix again.
Add the plant-based milk and the coconut oil, if the latter is solid, melt it in a small pan and then let it cool.
Start working the mixture with a spoon.
When it starts to thicken, begin pinching it with your fingers until all traces of flour are gone: you will get large crumbs of “shortcrust”.
Line the bottom of a 9-inch springform pan with parchment paper.
Put half of the crumble mixture inside and press it well with the palm of your hand.
Add the filling: I opted for my orange curd but you can find many other ideas here –> Sauces and Creams
Cover everything with the remaining batter, this time without pressing.
Just take care to press the edges a little.Bake the cocoa and coconut crumble cake in a static oven at 356°F for 35 minutes.
Let it cool completely before cutting.
Cocoa and Coconut Crumble Cake Without Eggs and Butter, Easy and Fragrant
This cocoa and coconut crumble cake without eggs and butter is a simple yet surprising dessert: crunchy outside, soft inside, and with an enveloping flavor. Perfect for a delicious breakfast, a light snack, or a small moment of pleasure, it is quickly prepared and wins at the first taste.
Also try the Savory Crumble with Speck and Smoked Provola
FAQ
Can I make the crumble without butter and without coconut oil?
Yes, you can replace coconut oil with mild vegetable oil or vegetable butter, still obtaining a crumbly texture and light taste.
Can I use other flours instead of all-purpose?
You can try with whole wheat or semi-whole wheat flours, but the texture will change slightly. With all-purpose flour, it stays lighter and more crumbly.
How long does the crumble cake last?
It keeps for 2-3 days at room temperature, well covered, or up to 5 days in the fridge. You can also slice and freeze it for longer preservation.
Chestnut Flour Shortbread Cookies
For questions, curiosities, or if you want to collaborate with me, use the contact form you find below:
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