Egg & Butter-Free Easy Chocolate Cake

Name: Egg & Butter-Free Easy Chocolate Cake
Yield: 6 servings
Cuisine: American
Ingredients: 100 grams Pancake mix; 50 grams Processed cocoa (or sweetened cocoa); 100 ml Milk; 1 Chocolate bar; 40 ml Vegetable oil; 30 grams Sugar (adjust according to the kind of your cocoa)

cookpad.japan @cookpad_jp

I came up this recipe for an easy, delicious chocolate cake that contains no eggs and no butter.

I listed "0-30 g" of sugar because the amount varies depending on the kind of processed cocoa used. I used Morinaga Milk Cocoa and 10-20 g of sugar or no sugar seemed fine for this kind. You could use about 30-50 g of sugar if using unsweetened cocoa. Recipe by Orenjiringu

I came up this recipe for an easy, delicious chocolate cake that contains no eggs and no butter.

cookpad.japan @cookpad_jp

I came up this recipe for an easy, delicious chocolate cake that contains no eggs and no butter.

Saved

Ingredients

6 servings

100 gramsPancake mix
50 gramsProcessed cocoa (or sweetened cocoa)
100 mlMilk
1Chocolate bar
40 mlVegetable oil
30 gramsSugar (adjust according to the kind of your cocoa)

Saved

Steps

1

Put the milk and finely crushed chocolate in a heat-resistant bowl and microwave until the chocolate is melted.
2

Stir in the sugar (skip if using no sugar) and vegetable oil with a whisk.
3

Add the pancake mix and sweetened cocoa. Mix until well-combined.
4

Pour the mixture into a cake pan lined with parchment paper. Bake in the oven preheated to 170℃ for 35-40 minutes.
5

If a toothpick inserted into the cake comes out clean, it's done.
6

The cake is crispy on the outside and fluffy on the inside when it's just out of the oven. Alternatively, you can chill the cake in the fridge before serving.