Chocolate Cake Without Butter
Craving something sweet and chocolatey, but want to skip the butter? This Chocolate Cake Without Butter is the perfect solution! It’s moist, rich, and full of delicious flavor, without the extra fat from butter. Whether you’re baking for a special occasion or just because, this cake will satisfy any chocolate lover’s dream!
Why make this recipe?
Making a chocolate cake without butter has its advantages! Not only is it a lighter option, but it also results in a tender, moist cake. The use of vegetable oil keeps it fluffy while the combination of cocoa and sugar packs a delightful chocolate punch. Plus, it’s perfect for those who may have dietary restrictions or prefer a dairy-free treat.
How to prepare Chocolate Cake Without Butter
Ingredients:
- 🥄 2 cups (250 g) flour
- 🥄 1 + 3/4 cups (350 g) granulated sugar
- 🥄 3/4 cup (75 g) unsweetened cocoa powder
- 🥄 2 teaspoons baking powder
- 🥄 1.5 teaspoons baking soda
- 🥄 1 teaspoon salt
- 🥛 1 cup (240 ml) milk or buttermilk
- 🌽 1/2 cup (120 ml) vegetable oil
- 🥚 2 large eggs
- 🎉 2 teaspoons vanilla
- ☕ 1 cup (240 ml) hot water or hot coffee
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix together the milk (or buttermilk), vegetable oil, eggs, and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gradually stir in the hot water (or coffee) until the batter is smooth.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
How to serve Chocolate Cake Without Butter
Serve this rich chocolate cake with a dusting of powdered sugar or a simple chocolate frosting for an extra treat! Consider adding some fresh berries or ice cream on the side for a wonderful dessert presentation. 🍰🍓
How to store Chocolate Cake Without Butter
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, it can be refrigerated for up to a week, or frozen for up to 3 months. Just make sure to wrap it tightly in plastic wrap!
Tips for preparing Chocolate Cake Without Butter
- Make sure ingredients are at room temperature for the best texture.
- Don’t over-mix the batter, as this can lead to a denser cake.
- Using hot water or coffee enhances the chocolate flavor significantly!
Variations
You can easily customize this recipe by adding chocolate chips, nuts, or even a layer of fruit in between the cake layers. Going for vegan? Substitute the eggs with applesauce or flaxseed meal!
FAQs
1. Can I use a different type of oil instead of vegetable oil?
Yes! You can use canola oil, coconut oil, or any neutral-flavored oil.
2. Can I make this recipe gluten-free?
Absolutely! Substitute regular flour with a 1-to-1 gluten-free baking blend.
3. How can I make the frosting dairy-free?
Use coconut milk or almond milk in place of regular milk while making the frosting. There are also great dairy-free butter alternatives available!
4. Can I bake this as a single layer cake?
Yes! You can bake it in a 9×13 inch pan and adjust the baking time accordingly, typically around 30-35 minutes.
Enjoy your baking adventure with this delicious Chocolate Cake Without Butter! 🍫🎂