For breakfast or a snack: chocolate cake without butter

Chocolate cake without butter

Ingredients:

• 150 gr of Flour 00
• 50 gr of Bitter Cocoa
• 30 gr of Milk
• 200 gr of Sugar
• 4 Eeggs
• 150ml of “San Felice” Extra Virgin Olive Oil
• 1 sachet of yeast for sweets
• Icing sugar to taste

Method:

1. Whip the eggs with the sugar with an electric whisk, until doubled
2. Then add the sifted flour and the milk, continuing to mix
3. Add “San Felice” extra virgin olive oil, bitter cocoa and yeast, also sieved
4. Grease and flour a 26cm cake pan
5. Pour the homogeneous mixture into it and put in the oven at 180 C° for 40 minutes
6. Remove from the oven, let it cool and serve with a generous sprinkling of icing sugar

Are you a lover of healthy, fluffy and tasty butter-free cakes? Or are you looking for the perfect light cake for your children’s breakfast, so they can start the day on the right foot? Did you know that cakes without butter but with extra virgin olive oil have nothing to envy to the others you have always been used to?

If the answer to these questions is yes, then we have just gave you one of the best and simplest snack cake recipes you will ever find.

By replacing the use of butter with extra virgin oil, in the right proportions, you will be able to obtain a light chocolate dessert without guilt… but now, let’s discover together the benefits of using olive oil in the kitchen and above all, when you want to cook a soft, light and dietary cake!

Extra virgin olive oil: the perfect substitute for genuine cakes without butter

5 reasons to use extra virgin olive oil for the making of your desserts.

1. Olive oil is rich in antioxidants, it fights the natural aging of our cells, even when we allow ourselves an extra slice of that cake without butter.
2. Extra virgin’s monounsaturated fats (the “good” ones our body needs) are able to lower cholesterol levels, thus protecting the cardiovascular system.
3. Thanks to its specific chemical composition, extra virgin oil is a food that allows you to make light and digestible dishes, even for doughs such as a soft cake for breakfast.
4. The fact that it is liquid makes the olive oil much more amalgamable in both sweet and savory doughs, which are homogeneous and without lumps. An essential feature in the preparation of light cakes without butter.
5. Extra virgin olive oil gives baked desserts, especially desserts without butter, a greater fragrance: cakes prepared with olive oil are softer and more fragrant, and last longer.

For the making of the chocolate cake without butter, we used a light and delicate olive oil, with a balance taste; the ideal when you do not want to cover the flavor of the other ingredients.

Our “San Felice” extra virgin olive oil is the perfect candidate for this type of culinary activity. An extremely balanced olive oil in all its notes, with light and imperceptible hints of fruit, therefore ideal for baking our cake without butter.

Now you have all the most valid reasons to succeed in this enterprise of replacing butter with extra virgin olive oil: you just have to get to work, kneading, baking and enjoying your chocolate cake without butter!

Read also:

• Soft lemon cake: the original recipe with Bonamini lemon olive oil
• EVO oil & butter. How to replace one with the other: doseges and quantities