Easy Cocoa Bundt Cake: Discover the Perfect No-Butter Recipe for the Weekend!

The easy cocoa bundt cake is the perfect dessert for an indulgent breakfast or snack! Soft, fragrant, and made without butter, it comes together with just a few ingredients, including unsweetened cocoa, milk, and vegetable oil. A dusting of powdered sugar and it's ready to enjoy, perhaps with a cup of warm milk!

• Italian 00 flour 12.3 oz (350 g)
• Partially skim milk 7.8 oz (220 g)
• Sugar 6.2 oz (175 g)
• Eggs (about 3 medium) 5.3 oz (150 g)
• Vegetable oil 4.2 oz (120 g)
• Unsweetened cocoa powder 1.8 oz (50 g)
• Baking powder 0.6 oz (16 g)

FOR DUSTING:

• Powdered sugar to taste

1. Pour the eggs and sugar into a bowl and beat them lightly with a hand whisk, adding the oil in a thin stream and the milk.
2. Sift the flour, cocoa, and baking powder into another bowl, then mix the dry ingredients.
3. Add the dry ingredients to the liquids a little at a time and gently incorporate them with the whisk, until you have a smooth, lump-free mixture.
4. Pour the mixture into a buttered and floured mold measuring 9 1/2 inches (34 cm) in diameter at the top, with a 7 7/8-inch (20 cm) base and a height of 4 inches (10 cm). Level the surface with a spatula.
5. Bake in a preheated conventional oven at 356°F for about 45 minutes. Test with a toothpick before taking it out of the oven and let the cake cool in the mold.
6. Gently unmold the bundt cake onto a wire rack. Once it is completely cold, dust it with powdered sugar.

Incorporate the dry ingredients a little at a time, mixing gently with the whisk, to obtain a smooth, lump-free batter. If you don't have partially skim milk, you can replace it with whole milk.