Chocolate cake without eggs is undoubtedly one of the most sought-after desserts these days, but it is also a cake that I love very much, because it is easy and good, yet light at the same time. Can we lower in calories, too? I know we don't like dieting, but this chocolate cake without eggs and without butter can even be defined as a “light” cake. What’s not to love?
This particular cake batter lends itself to many variations (the one pictured is chocolate but indulge with both ingredients and flavor). For example, replace Italian 00 flour with rice flour, replace part of it with almond flour, or use vanilla, orange peel, and so on.
Cake without butter or eggs: the basic dough
Ingredients (for a cake with a 20 cm mold):
12 oz flour
5 oz sugar
9 oz milk
2 ½ oz sunflower oil
1 tbsp baking powder
Lemon peel
1 pinch of salt
Method:
Mix the sifted flour and yeast. Add the sugar and grated lemon peel. Then separately mix milk with oil. Finally pour the liquids into the flour, mixing very well to avoid lumps (a fork is fine, but an electric mixer is best).
If it seems too solid, add a couple tablespoons of milk.
Transfer to a mold with baking parchment and turn the oven on at 350°F. Bake for the first 20 minutes in the oven at 350°, then lower the heat to 340°F and bake for another 40 minutes.
Tips:
Do not open the oven for the first 20-30 minutes to check if the cake is baking because the temperature change will immediately make it sag.
Cake just removed from the oven should be left to cool for 15 minutes. Then you can eat it.
If you plan to use the dough later, cover in plastic wrap to keep it from drying out.
The Recipe: Chocolate Cake Without Butter or Eggs
Ingredients:
6 oz flour
3 oz bitter cocoa powder
5 oz sugar
9 oz milk
2 ½ oz sunflower oil
16 g baking powder (½ oz baking soda)
Lemon peel
A pinch of salt (don’t use salt if you’re using baking soda)
2 oz chocolate chips
Method:
The method is the same: mix the dry components (in this case flour, yeast and cocoa), followed by the liquid components. Add the liquid mixture to the flour. Next add the lemon peel (orange peel is also very good). Once combined, mix in the chocolate chips.
Tips:
Flour the chocolate chips before putting them in the dough so they won't fall to the bottom.
Add only half of the chocolate chips and add the other half to the top of the cake – always before baking!