Chocolate Cake Without Eggs or Milk
An incredibly moist chocolate cake made with no eggs and no milk, so every guest can enjoy a slice. Its silky chocolate topping is inspired by the classic Brazilian brigadeiro. Simple, budget-friendly and pure comfort.
🛒 Ingredients
15 servings
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 cup unsweetened cocoa powder or chocolate drink mix
- 1/2 cup water
- 1 packet baking powder
- 1 pinch of salt
- For the topping: 1/2 can sweetened condensed milk
- 1 tbsp margarine or butter
- 5 tbsp cocoa powder
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Directions
- 1
Preheat the oven to 180 °C (350 °F) and lightly grease a cake pan.
- 2
In a large bowl, whisk together the flour, sugar, cocoa and salt. Add the oil, then pour in the water gradually, stirring until you get a smooth batter with no lumps.
- 3
Fold in the baking powder last, mixing gently. Pour the batter into the pan and bake for 35 to 40 minutes, until a skewer inserted in the centre comes out clean.
- 4
While it bakes, make the topping: melt the condensed milk, margarine and cocoa in a saucepan over low heat, stirring constantly until thickened.
- 5
Let the cake cool slightly, turn it out, then spread the warm topping over the top. Let it set for a few minutes before serving.
💡 Chef's Tip
For a firmer brigadeiro-style glaze, keep cooking the topping until it pulls away from the bottom of the pan. Stored in an airtight box, the cake stays moist for several days.
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Same category — Desserts
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