Easy moist chocolate cake recipe, which is eggless and butterless! Use two bowls and a wooden spoon to make this easy dessert.
Source: Fit Quick Recipes
This easy moist chocolate cake recipe is one of the easiest I’ve come across. No mixer, no mess, no stress – you make it with just a wooden spoon.
This is a great recipe for those with egg sensitivities. When you´re lactose intolerant you can use lactose free milk. When you try it, you will never guess that it has no eggs and it is super moist, even after 2-3 days.
It´s a very simple cake, it even tastes great if you don´t use anything. But since I like using a cake topping, I just blended mixed berries with a little bit of milk and pour over the cake right before serving.
But you can use your imagination – you can just use a powdered sugar or fill it with whipped cream, chocolate, jam or any other sauce according to your taste. Just don´t forget, the more plain the better for your figure 🙂
- 200 grams spelt flour
- 200 grams coconut sugar
- 75 grams unsweetened cocoa powder
- 2 tsp baking powder
- 450 ml skim milk
- 3 tbsp coconut oil
- 1 tsp vanilla extract
Preparation
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Preheat the oven to 160 degrees C (320 degrees F).
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In a large bowl, combine the flour, coconut sugar, cocoa powder, and baking powder.
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In a separate bowl, whisk the milk, coconut oil, and vanilla extract.
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Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
- Pour the batter into a greased baking pan (about 22 cm large).
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool down and use the topping if you like.
This recipe was inspired by As Easy As Apple Pie.
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