This is the first recipe I have made since I discovered, not so long ago, that I am intolerant to eggs! My repertoire in this area is completely exposed, but I am catching up and making them as fast as I can! I love sweets and couldn’t live without making at least 2 a week.
The recipe I suggest is really easy to make. The only thing that takes time is the baking, but the preparation is super quick and extremely easy.
To be honest, I find it hard to change and when I do, I do it very slowly. At first I thought that a sweet recipe without eggs could not be good or that it would somehow not make the comparison, but that is not the case and this recipe proves what I am saying.
This is just the start of a truckload of eggless recipes we have in store!
Chocolate chip cake without eggs
Course: Autunno, Cioccolato, Dessert, Food, Ingredienti, Italia, Primavera, Regione, Stagione, Summer, Winter, Zucchero5
servings10
minutes43
minutes53
minutesIngredients
300g flour (00)
200ml milk
140g sugar
90g pumpkin seed oil
80g chocolate drops
1 pot of yoghurt (125ml)
1 sachet baking powder
Directions
- Pour the milk, oil, yoghurt and sugar into a bowl.
- Stir well, then add the sifted flour and baking powder, stirring until the flour is well mixed.
- Add the vanilla and chocolate chips, stir again and pour the mixture into a 23 cm cake tin lined with greaseproof paper.
- Bake in a ventilated oven at 180 degrees for 45 minutes.
- Remove from the oven, dust lightly with icing sugar and enjoy.
Notes
- We can easily do without the chocolate chips and use lemon for a milder taste. Alternatively, if you want to keep the chocolate chips and still have a citrus flavour, you can add the zest of half an orange.
