The Cocoa Cake Without Lactose, Eggs, and Butter is a delicious vegan dessert perfect for those following a diet free of these ingredients. An easy and quick recipe to make with simple and easily accessible ingredients like oat milk, which is now available in all stores. Perfect for those who love moist cakes that aren’t too sweet, the taste of unsweetened cocoa is pleasant on the palate. A suitable accompaniment to this dessert is whipped plant-based cream or an apple compote to be served on the plate next to the cake slice. Prepare it following my instructions and you’ll enjoy a moment of pure indulgence!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 308.00 (Kcal)
- Carbohydrates 47.12 (g) of which sugars 18.85 (g)
- Proteins 4.11 (g)
- Fat 14.09 (g) of which saturated 1.79 (g)of which unsaturated 10.96 (g)
- Fibers 3.43 (g)
- Sodium 64.17 (mg)
Indicative values for a portion of 107 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 1/3 cup cornstarch (Maizena)
- 1/2 cup unsweetened cocoa powder
- 1 1/4 cups oat milk
- 7 tbsps sunflower oil (or corn oil)
- 2/3 cup sugar
- 1 packet baking powder
- 1 vial orange flavor
- 1 vial vanilla flavor
- 1 pinch fine salt
Tools
- Kitchen Scale
- Bowls
- Sifter
- Springform Pan
- Parchment Paper
- Whisk
Steps
Prepare the pan covered with parchment paper (wetting and squeezing the paper makes it easy to shape it in the pan).
Preheat the oven to 347 degrees Fahrenheit.
Pour the oat milk, oil, sugar, and flavorings into a bowl and mix with the whisk.
In another bowl, mix the all-purpose flour, cornstarch, cocoa, and baking powder and sift them. Add the pinch of salt, pour the liquids over the powders, and whisk until the batter is smooth and lump-free. Incorporate the chocolate chips, leaving a tablespoon aside.
Pour the batter into the pan and add the remaining chips on the surface. Bake in the middle of the oven in static mode and cook for 45 minutes at 347 degrees Fahrenheit. Turn off the oven and let it rest for 5 minutes with the door ajar. The cake will remain slightly moist, but this is the characteristic of this dessert. Wait until it is cold before cutting it.
Tips
Serve the Cocoa Cake Without Lactose, Eggs, and Butter accompanied by whipped plant-based cream or with apple compote.
FAQ (Questions and Answers)
What flour can be used instead of all-purpose flour?
All-purpose flour can be replaced with oat flour.
Is there an alternative to refined sugar?
Instead of refined sugar, you can use raw cane sugar or honey or maple syrup.
