Who says you have to give up a delicious breakfast to stay in shape?! The Soft Cocoa Marbled Plumcake Without Butter or Milk is perfect even for those who are on a diet!
If you find the right balance between taste and calories, you can definitely have a healthy and genuine breakfast with a nice slice of two-colored plumcake like this.
Without butter and milk, also suitable for lactose intolerant. With little sugar, lots of softness, and taste.
It will be a pleasure to wake up to the thought of dipping your marbled plumcake in milk and coffee!
Let’s see the ingredients together!
Other delicious recipes I recommend you try!
Vegan Ring Cake with Fruit Juice
Soft Yogurt Plumcake without Butter
Pumpkin and Amaretti Ring Cake
Vegan Chocolate and Almond Cake
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: about 8-10 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 Eggs (medium whole)
- 165 g Sugar (180 g for those who like sweeter cakes!)
- 230 g All-purpose flour (+ 50 g for the light batter)
- 25 g Unsweetened cocoa powder
- 1/3 cup Corn oil
- 7 oz Water
- 1 packet Baking powder
Tools
- Beater
- 2 Bowls
- Sifter
- Hand Whisk
- Spatula
- Plumcake Pan
Preparation
With the help of an electric whisk, beat the eggs (medium whole) with sugar (those who prefer sweeter cakes can increase the sugar to 220 grams).
Mix until you get a light and frothy mixture. Add the oil and continue whisking.
Incorporate the water (at room temperature) and mix. Finally, add sifted flour and baking powder and mix everything well.
Take another bowl and pour exactly half of the mixture (to be sure, weigh it with the scale).
In one of the mixtures, add sifted unsweetened cocoa powder and mix well with the beater, being careful not to form lumps.
In the other bowl with the light batter, add 50 g of sifted all-purpose flour and mix with an electric whisk.
Butter and flour a 28 cm or 25 cm plumcake pan (or line it with baking paper to avoid using additional fats!) and pour in all the light mixture.
Then pour the cocoa mixture on top. Now, with the help of a knife, mix the light mixture with the dark one, with movements from top to bottom, but do not mix too much.
Or if you prefer, pour some light batter and some dark batter, alternating them to create a tighter “pattern”.
Bake in a preheated static oven at 350°F for about 40 minutes. After the time has passed, do the toothpick test and if it’s dry, remove it from the oven and let it cool.
If you used a 25 cm pan, it may be necessary to increase the baking time. Do a check before removing from the oven.
Once cooked, remove from the oven and let it cool. And your beautiful and delicious cocoa marbled plumcake is ready to be enjoyed!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
How long does this two-colored plumcake keep?
You can store it safely for 5-6 days but I recommend, as always, covering it with a cake dome or a food bag, otherwise, it dries out.
If it’s too hot in your house, to prevent mold from forming, I recommend putting it in the fridge, always covered with food bags or airtight containers.
When you want to consume it, let it sit at room temperature for half an hour before eating so it’s not too cold.Can I freeze the plumcake?
Sure! As I always suggest, to avoid unnecessary waste, we can freeze cakes and breakfast cookies without problems. The important thing is to slice the plumcake and then place the slices in containers with airtight lids.
To prevent the slices from sticking together and being forced to defrost them all at once, I recommend separating them with small pieces of baking paper. This way you can defrost only the slices you need and leave the others in the freezer.
