The butterless chocolate cake is a very soft and delicious dessert rich in vanilla and chocolate chips. Very simple to make, it’s fantastic to enjoy at breakfast but it’s also a perfect cake to glaze and fill with a cream of your choice like chantilly or pistachio custard.
The procedure is very simple and similar to my 5-minute cakes and it’s really fast. The ingredients are few and easily available, but I recommend using good cocoa and a vanilla bean to get a fantastic taste even in such a simple cake.
If you want to add other flavors, you can add orange zest or Rum, choose according to your tastes.
Don’t like butterless cakes but want to try it anyway? Simple, you can easily replace oil with butter, I’ll leave the quantities in the recipe.
Also try the other quick cakes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 366.65 (Kcal)
- Carbohydrates 52.81 (g) of which sugars 30.30 (g)
- Proteins 6.48 (g)
- Fat 16.66 (g) of which saturated 4.24 (g)of which unsaturated 9.07 (g)
- Fibers 1.91 (g)
- Sodium 40.59 (mg)
Indicative values for a portion of 100 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 1/3 cups all-purpose flour
- 1/4 cup potato starch
- 1/4 cup unsweetened cocoa powder
- 3/4 cup sugar
- 1/2 cup plain yogurt
- 1/3 cup peanut oil (or other seed oil or 1/3 cup of very soft butter)
- 2 eggs (medium-sized)
- 1 packet baking powder
- 1 vanilla bean
- 1/2 cup dark chocolate chips
- 2 tsp butter
- 2 tsp sweetened cocoa powder
Tools
- 1 Bowl large
- 1 Hand whisk
- 1 Sieve
- 1 Cake pan springform 9 inches in diameter
- 1 Bowl
Procedure
To achieve a very soft cake, ingredients such as eggs and yogurt should be at room temperature.
Break the eggs in a bowl, add the sugar, and mix well, then add the yogurt, the seed oil, and the pulp from the vanilla bean.
In a large bowl, sift the flour, potato starch, cocoa, and baking powder to obtain a well-aerated and fine powder.
Pour the liquids into the bowl with the powders, stirring vigorously with the whisk for just a few seconds, just enough to combine the ingredients.
Add the chocolate chips.
Pour the batter into the cake pan greased and floured with sweetened cocoa.
Bake the cake in a preheated static oven at 350°F for about 35/40 minutes; the cooking time varies depending on the oven’s power. Do the toothpick test to verify the cooking, and if necessary, extend it by a few minutes.
The butterless chocolate cake is ready, take it out of the oven, let it cool slightly, and remove it from the mold. Wait for it to cool completely before cutting it. The cake is ready to be served or filled as you like
Advice
Storage
The butterless chocolate cake can be stored for 3 or 4 days under the appropriate glass dome.
It can be frozen whole or in portions.
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