Making a cake has never been so simple, this version of an egg-free cocoa cake is easy, quick, and very delicious. Just mix all the ingredients and you’re done. This egg-free cocoa cake is also gluten-free because I used Schar’s mix It! universal flour, but you can easily use any flour you prefer. With a few ingredients, you will create a light and very delicious dessert.
Let’s start baking.
happy baking, Giusi.
- Difficulty: Easy
- Preparation time: 5 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
These ingredients are for a 20/22cm diameter pan
- 1 1/4 cups gluten-free flour (or all-purpose)
- 1/3 cup gluten-free unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1 tbsp gluten-free baking powder
- 1 cup milk (At room temperature)
- 1/4 cup vegetable oil
Steps
Pour the flour, sugar, cocoa, and baking powder into a bowl and mix all the dry ingredients with a hand whisk.
Gradually add the milk and then the oil while continuing to mix with a whisk. Grease and flour the pan or line it with parchment paper and pour the mixture inside.
Bake at 350°F in a preheated static oven for 25 minutes, always do the toothpick test in the center; if it comes out dry, the cake is ready.
Once ready, let the egg-free cocoa cake cool completely in the pan, and if you like, dust with powdered sugar.
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