Vanilla and cocoa ring cake without butter, extremely soft, not dry at all, and delicious. What more to say? Perfect for breakfast, sipping a good coffee, or for a snack dusted with a bit of powdered sugar, but also delicious when filled with a generous layer of Nutella: this is breakfast at my house!
Let’s see together how to prepare the Vanilla and Cocoa Ring Cake without butter. Get the ingredients ready, and let’s start.
Other delicious breakfast recipes: Soft Orange Cake, Lemon Plumcake, Canestrelli Cookies, Soft Nutella Cake, Super Soft Milk Bundt Cake, Cocoa Cake with Chocolate Chips, Hazelnut, Amaretti, and Cocoa Cake, Cocoa and Hazelnut Plumcake
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 3/4 cups flour (+ extra for the ring cake mold)
- 3 eggs
- 3/4 cups sugar
- 3/4 cups plain yogurt
- 1/4 cup unsweetened cocoa powder (– 30 g)
- 1/2 cup vegetable oil
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- powdered sugar
Tools
- 1 Ring Cake Mold
Steps
Making the Vanilla and Cocoa Ring Cake is very simple.
First, put the sugar and eggs in a bowl and beat them with a mixer until you get a soft and creamy mixture (for those with a stand mixer speed 4/5 for at least 5 minutes).
Add the yogurt gradually and the flour sifted together with the baking powder in stages, continuing to mix (for those with a stand mixer speed 1/2).
Then, slowly add the oil and finally a pinch of salt.
Preheat the oven to 356°F, static mode.
Butter and flour a ring cake pan, take the mixture and divide it into two bowls: add the cocoa to one and mix gently.
Spoon into the pan the light mixture first, then the cocoa one, starting again with the light mixture and continuing like this until the mixture is finished.
Then, bake in a preheated oven for about 30-35 minutes. It took me 33 minutes.
Baking times vary from oven to oven. To check if it’s done, insert a toothpick in the center of the cake. If it comes out clean, it’s done. If it’s sticky and wet, the cake is not ready yet.
Don’t overbake the cake, otherwise it will become dry.
Let the Vanilla and Cocoa Ring Cake cool completely. Once at room temperature, dust with powdered sugar.
Finally, here is the Vanilla and Cocoa Ring Cake ready.
Enjoy your meal!
Until the next recipe.
Storage
You can store the Vanilla and Cocoa Ring Cake at room temperature for 2 – 3 days, provided it’s kept in an airtight container or covered with plastic wrap.
Tips
During preparation, it’s very important to beat the eggs with the electric whisk for several minutes because the more air the mixture incorporates, the softer the cake will be. Also, it’s always advisable to use room temperature eggs, preferably organic.
Did you know that …
This is how you unmold the cake without effort
If the freshly unmolded cake refuses to detach from the pan, do this. Take a dish towel, lightly moisten it with a bit of water, then lay the pan on it for about ten minutes. You will be able to unmold the cake perfectly and effortlessly.
source GH
