Indulgent Cocoa Cake Without Eggs.
This recipe proves you can make a super-soft, moist and delicious cake even without eggs. Not that I have anything against eggs, but I often get asked by people who can’t eat them, so I try to accommodate everyone! Perfect for those looking for a light indulgence with intense flavor. Thanks to its simplicity, this cake is ideal for breakfast or an unexpected snack, guaranteeing immediate success with minimal effort.
Come with me and let’s start baking.
Nice recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 35 Minutes
- Cooking time: 30 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the indulgent cocoa cake without eggs
- 1 1/8 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 4 tsp baking powder
- 6 tbsp + 1 tsp granulated sugar
- 7.5 fl oz milk
- 3.4 fl oz water
- 3 tbsp + 2 tsp vegetable oil
Tools
- 1 Pan 8×8 in
Steps for the indulgent cocoa cake without eggs
In a bowl, mix the flour, cocoa, sugar and baking powder. In a jug or a large glass, pour the milk, water and oil. Work these liquids together and then pour them in a thin stream into the dry ingredients, until you get a creamy and homogeneous batter.
Once ready, pour into the pan previously buttered and floured or lined with parchment paper.Bake at 356°F for 30 minutes. Do the toothpick test: if it comes out wet, extend the baking by 5 minutes, but no more. The cake should remain very soft and moist inside.
Once baked, let it cool completely and remove from the pan. If you like, melt some dark, milk or white chocolate and decorate with a piping bag or using a teaspoon.
Thank you for baking with me. See you on the next kitchen adventure and thank you always for the trust you have shown me over all these years.
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Storage for the cocoa cake without eggs
The cake keeps very well at room temperature for 3-4 days. The secret is to store it under a glass dome or in an airtight container to prevent the air from drying out the batter, thus maintaining its typical moisture. If you decorated the surface with chocolate, make sure to keep it in a cool place.
FAQ (Questions and Answers)
Can I freeze it?
Absolutely yes! You can freeze the cake already portioned into slices by wrapping them in plastic wrap. In the freezer it stays excellent for about 2 months. Just let it thaw at room temperature or heat it for a few seconds to make the chocolate soft again.
Can I replace the water?
Yes, you can use milk or a plant-based drink (soy, oat or almond) for a rounder flavor, or warm coffee to enhance the cocoa aroma.
What to do if the cake doesn’t rise?
Don’t worry, what’s important is that it’s nice and soft and moist inside. Make sure the baking powder is sifted together with the dry ingredients to avoid lumps and do not open the oven before 20-25 minutes of baking. A sudden temperature change could deflate the batter while it is still in the crucial stage of rising.
