Enjoy a moist chocolate cake that’s eggless and butterless. You can also make it dairy-free by using dairy-free milk. It is so moist you don’t even need icing.
The recipe below is an updated one. I made slight changes. I didn’t delete or replace the old post, though. I love your comments so I don’t want to lose them. I hope you will enjoy.
CLICK HERE TO WATCH THE RECIPE VIDEO
Old post:
At the beginning of 2015, I challenged myself to bake something without eggs and butter. Don’t think that I am losing my love for eggs and butter, because that would not happen. 😀 The reason behind that is I wanted to minimize my cost monthly.
Most of the time, like 99.9%, I always buy 60 pieces of eggs (for cooking and baking) and that should be my maximum limit. But there are times that I buy more than that. Can you tell me now how I really adore eggs? I sometimes eat eggs five times in a day, especially when I stress-eat, which I know a crazy thing to do.
However, there are times that I don’t eat eggs in three days or even more than that… but when I do start eating eggs again, that will be, well, you know what happens with the eggs and the egg monster. I pretend that the 30 pieces are for baking, depending on what pops up… which, I know and I admit that I maybe consume less than 30 for baking. The rest? Don’t ask.
As for the butter, I consume almost 800g of butter monthly… but that was before. Since January I tried to minimize my consumption of butter… and I did. When I want to bake something, I make sure that I will just consume 400g (or less) butter in a month and that is one of the reasons why I plan what I want to bake or cook for the month… which I cannot really follow. 😛
Because as I said, you have so many recipes to cross-off and my mind is still downloading the others. 😀
I am taking this with me at Fiesta Friday #291 and this week, Diann @ Of Goats and Greens and I are co-hosting. Please join us.
Eggless and Butterless Moist Chocolate Cake (with dairy-free option)
Enjoy a moist chocolate cake that's eggless and butter-free. You can also make it dairy-free by using dairy-free milk.
Ingredients
- 198 g (1 1/2 cup + 2 tbsp) all-purpose flour sifted
- 210 g (1 cup) white fine sugar
- 48 g (2/3 cup) cocoa powder
- 4 tsp baking powder
- Pinch of salt
- 460 ml (1 3/4 cup + 2 tbsp) whole milk room temperature
- 45 ml (3 tbsp) canola oil or any light-tasting oil
- 5 ml (1 tsp) vanilla extract
- Powdered sugar for dusting
Instructions
-
Preheat the oven to 320 F. Prepare round cake pan and grease using oil. Set aside.
-
Using a sieve, sift the flour over a bowl. Add sugar, cocoa powder, baking powder, and a pinch of salt. Mix everything.
-
In another bowl, add milk, oil, and vanilla extract. Mix everything, making sure not to overmix.
-
Transfer the batter to the prepared baking pan.
-
Bake for 35-40 minutes or until a toothpick inserted in the middle comes out with few crumbs, but not wet batter.
-
Let the cake cool completely before removing from the pan.
-
Dust with powdered sugar just before serving, if desired.
Recipe Notes
I use UK measuring cups.
For dairy-free cake, use a dairy-free milk.
This can be kept at room temperature up to 3 days and stays longer in the fridge.
The cake can be heated in a microwave oven (without the powdered sugar) for a few seconds or minutes or in a preheated oven for 5 minutes.
Thanks a bunch for spending your precious time with me!
I am also sharing this at
Full Plate Thursday,447 | Happiness is Homemade |What’s For Dinner? Sunday link up #216 | Mix it up Monday | Melt in your Mouth Monday Recipe Blog Hop #426 | Cook Blog Share | The Super Fabulous Friday Linky Party #2 |
