What’s better than a nice slice of cocoa ring cake? Even better if it’s super soft and lactose-free, so even intolerant friends can enjoy it.
I love preparing homemade desserts, especially those for breakfast, to start the day with an extra boost.
Ring cakes and bundt cakes are my favorites, soft, light, which I personalize each time based on my creativity and the ingredients I have available!
Almost all of my breakfast desserts are designed for those who are lactose intolerant or there is always the possibility of substituting some ingredients to accommodate everyone a bit.
Today we indulge in a treat with this extremely soft cocoa ring cake that’s fragrant but also wholesome and very delicious! The classic pantry dessert that lasts for days and is perfect for the whole family!
This lactose-free cocoa ring cake is perfect for dipping, keeps well, and can even be frozen, so breakfast is ready for the whole week.
Let’s see together the procedure to prepare this super delicious soft cocoa ring cake together.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: about 12 people
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 3/4 cups All-purpose flour
- 1/4 cup Potato starch
- 1/4 cup Unsweetened cocoa powder
- 3 Eggs (medium)
- 1 cup Sugar
- 1/3 cup Corn oil
- 2/3 cup Water (or milk or plant-based drink)
- 1 packet Baking powder for desserts
- drops Lemon juice
Tools
- Bowl
- Mixer
- Spatula
- Sifter
- Bundt cake pan
Preparation
First, sift all the dry ingredients together in one bowl: flour, potato starch, and cocoa.
Now take 3 eggs and separate the yolks from the whites into 2 bowls.
Beat the yolks with the sugar using an electric whisk, until you get a grainy, deep yellow mixture.
Add the oil to the beaten yolk mixture (I use corn oil to avoid altering the final taste) and whisk a little more.
Now, gradually incorporate the sifted dry ingredients (flour, starch, and cocoa).
Alternate the powders with warm water and mix for a few more minutes to blend everything together.
If you like, you can replace the water with milk or other plant-based drinks as you prefer.
Don’t worry if the mixture seems too dense; you still need to add the whipped egg whites 😉
Separately, whip the egg whites to stiff peaks with a few drops of lemon (always wash and dry the electric beaters well before whipping the egg whites).
Add the baking powder to the other mixture and blend with the beaters.
Then, gently fold in the whipped egg whites, mixing delicately from bottom to top with a spatula.
Butter and flour a 9.5-10 inch bundt cake pan and pour everything inside.
Bake in the oven, preheated in static mode, for about 30-40 minutes at 356°F.
After the time has passed, just do the toothpick test to check if it’s done; if it comes out dry, then it’s ready.
Remove from the oven and let your soft cocoa ring cake cool. Before serving, dust with powdered sugar.
Enjoy your breakfast and see you in the next recipe!
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