This eggless and milkless cake appeared in our kitchen one evening when I wasn't in the mood for complicated desserts but still wanted something sweet. It doesn't require hard-to-find ingredients, and if you have leftover jam in the fridge and a bit of cocoa, that's pretty much all you need. I make it when I want something quick, especially during fasting periods or when I'm out of eggs. The texture is slightly different from the classic egg cake, but it's dense, substantial, and doesn't dry out quickly.
Quick Info
Total time: 1 hour (10 minutes preparation, 50 minutes baking)
Servings: 8 thick slices (from a medium loaf pan, approx. 25x10 cm)
Difficulty: easy
Ingredients
1 cup sugar (200 g)
1 cup oil (200 ml, I prefer sunflower oil)
1 cup water (200 ml, room temperature)
2 cups white flour (approx. 280 g)
1 packet vanilla sugar (8 g)
1 packet baking powder (10 g)
2 tablespoons cocoa (approx. 20 g)
2 tablespoons strawberry jam (or other jam, with pieces)
3 tablespoons grated coconut (20-25 g)
Preparation method
1. In a large bowl, mix the sugar, oil, and water with a whisk. I don't whisk too much, just enough to dissolve the sugar.
2. Add the vanilla sugar and baking powder, mix lightly.
3. Gradually add the flour in two or three batches, mixing after each addition. The final mixture should be homogeneous, without lumps, and fairly fluid (it should flow easily from the spoon, not like for sponge cake).
4. Divide the batter into two roughly equal bowls.
5. In one bowl, add the cocoa and strawberry jam. Mix well to ensure the cocoa is fully incorporated. If the jam has large pieces, cut them smaller. The color darkens, and the texture becomes slightly denser.
6. In the other bowl, mix in the grated coconut. It won't melt, remaining visible and giving a slightly different texture.
7. Grease the loaf pan with a bit of oil and sprinkle with flour or line it with baking paper (both options work, but if using a simple pan without paper, don’t forget to flour the edges).
8. Pour the two mixtures alternately using a large spoon: a brown stripe, a white stripe, until finished. Don’t mix them together, just alternate.
9. Place the pan in a preheated oven at 170°C (top and bottom heat, without ventilation). It takes about 45-50 minutes for me. I check at the end with a toothpick to come out clean. If it browns too quickly on top, I lightly cover it with aluminum foil.
10. After baking, let the cake sit in the pan for 10-15 minutes, then transfer it to a rack to cool completely.
Why I make this recipe often
It's a fasting cake recipe I use when I don't have eggs or milk at home. It tastes good, doesn't dry out easily, and lasts a few days at room temperature. I can use any jam I have on hand. I don't dirty many dishes, and I don't need a mixer or complicated techniques.
Tips and variations
Tips
- If the jam is very runny, I add only the spoonful, without the juice.
- I don't put cocoa directly over the entire mixture, just over half, otherwise the cake comes out a bit bitter.
- For a fluffier cake, I use type 000 flour and don't pack the cup when measuring.
- If it doesn't come out easily from the pan, I run a knife along the edges while it's still a bit warm.
Substitutions
- Sunflower oil can be replaced with another neutral oil, I don't recommend olive oil.
- Strawberry jam can be replaced with any thick jam: apricot, sour cherry, plum.
- If I don't have coconut, I can use ground nuts or raisins, but no more than 30 g.
- Flour can be partially whole grain (maximum 25%), but the cake will be denser.
Variations
- I can also use rum or almond essence, a few drops in the cocoa mixture.
- For appearance, I sprinkle coconut flakes or powdered sugar on top after cooling.
- If I want it to look like a marble cake, I run a toothpick through the stripes before baking.
Serving ideas
- Simple, with tea or coffee.
- With fresh fruit on the side, if I have it.
- It can be spread with a bit of extra jam when serving.
Frequently asked questions
1. Can I use brown sugar?
Yes, but it will change the color and add a slight caramel flavor. The texture remains similar.
2. Do I need a mixer?
No, a manual whisk is sufficient. The mixture doesn't require aeration like the egg cake.
3. Can it be frozen?
Yes, after it has completely cooled, I slice it and put it in bags. It keeps well for up to 2 months.
4. Can I use less sugar?
You can reduce it to 150 g if you want it to be less sweet, especially if the jam used is very sweet.
5. Does it turn out just as well in a round pan?
Yes, if the pan has a similar volume and isn't too tall. Baking time may vary by 5-10 minutes.
Nutritional values (per serving, approx.)
Calories: 330 kcal
Carbohydrates: 42 g
Fats: 16 g
Proteins: 3 g
Fiber: 1 g
Most of the calories come from sugar, oil, and flour. Without eggs or dairy, it has no cholesterol, but contains quite a bit of sugar.
Storage and reheating
It keeps covered with a clean towel or in a box with a lid at room temperature for 3-4 days. If it's very hot, I recommend refrigerating it, especially if it has jam with large pieces of fruit. If you want to serve it warm, you can heat it for a few seconds in the microwave or leave it for 10-15 minutes on a radiator or in a warm but turned-off oven. It is not recommended to reheat it directly in the oven for too long, as it may become dry.
Quick Info
Total time: 1 hour (10 minutes preparation, 50 minutes baking)
Servings: 8 thick slices (from a medium loaf pan, approx. 25x10 cm)
Difficulty: easy
Ingredients
1 cup sugar (200 g)
1 cup oil (200 ml, I prefer sunflower oil)
1 cup water (200 ml, room temperature)
2 cups white flour (approx. 280 g)
1 packet vanilla sugar (8 g)
1 packet baking powder (10 g)
2 tablespoons cocoa (approx. 20 g)
2 tablespoons strawberry jam (or other jam, with pieces)
3 tablespoons grated coconut (20-25 g)
Preparation method
1. In a large bowl, mix the sugar, oil, and water with a whisk. I don't whisk too much, just enough to dissolve the sugar.
2. Add the vanilla sugar and baking powder, mix lightly.
3. Gradually add the flour in two or three batches, mixing after each addition. The final mixture should be homogeneous, without lumps, and fairly fluid (it should flow easily from the spoon, not like for sponge cake).
4. Divide the batter into two roughly equal bowls.
5. In one bowl, add the cocoa and strawberry jam. Mix well to ensure the cocoa is fully incorporated. If the jam has large pieces, cut them smaller. The color darkens, and the texture becomes slightly denser.
6. In the other bowl, mix in the grated coconut. It won't melt, remaining visible and giving a slightly different texture.
7. Grease the loaf pan with a bit of oil and sprinkle with flour or line it with baking paper (both options work, but if using a simple pan without paper, don’t forget to flour the edges).
8. Pour the two mixtures alternately using a large spoon: a brown stripe, a white stripe, until finished. Don’t mix them together, just alternate.
9. Place the pan in a preheated oven at 170°C (top and bottom heat, without ventilation). It takes about 45-50 minutes for me. I check at the end with a toothpick to come out clean. If it browns too quickly on top, I lightly cover it with aluminum foil.
10. After baking, let the cake sit in the pan for 10-15 minutes, then transfer it to a rack to cool completely.
Why I make this recipe often
It's a fasting cake recipe I use when I don't have eggs or milk at home. It tastes good, doesn't dry out easily, and lasts a few days at room temperature. I can use any jam I have on hand. I don't dirty many dishes, and I don't need a mixer or complicated techniques.
Tips and variations
Tips
- If the jam is very runny, I add only the spoonful, without the juice.
- I don't put cocoa directly over the entire mixture, just over half, otherwise the cake comes out a bit bitter.
- For a fluffier cake, I use type 000 flour and don't pack the cup when measuring.
- If it doesn't come out easily from the pan, I run a knife along the edges while it's still a bit warm.
Substitutions
- Sunflower oil can be replaced with another neutral oil, I don't recommend olive oil.
- Strawberry jam can be replaced with any thick jam: apricot, sour cherry, plum.
- If I don't have coconut, I can use ground nuts or raisins, but no more than 30 g.
- Flour can be partially whole grain (maximum 25%), but the cake will be denser.
Variations
- I can also use rum or almond essence, a few drops in the cocoa mixture.
- For appearance, I sprinkle coconut flakes or powdered sugar on top after cooling.
- If I want it to look like a marble cake, I run a toothpick through the stripes before baking.
Serving ideas
- Simple, with tea or coffee.
- With fresh fruit on the side, if I have it.
- It can be spread with a bit of extra jam when serving.
Frequently asked questions
1. Can I use brown sugar?
Yes, but it will change the color and add a slight caramel flavor. The texture remains similar.
2. Do I need a mixer?
No, a manual whisk is sufficient. The mixture doesn't require aeration like the egg cake.
3. Can it be frozen?
Yes, after it has completely cooled, I slice it and put it in bags. It keeps well for up to 2 months.
4. Can I use less sugar?
You can reduce it to 150 g if you want it to be less sweet, especially if the jam used is very sweet.
5. Does it turn out just as well in a round pan?
Yes, if the pan has a similar volume and isn't too tall. Baking time may vary by 5-10 minutes.
Nutritional values (per serving, approx.)
Calories: 330 kcal
Carbohydrates: 42 g
Fats: 16 g
Proteins: 3 g
Fiber: 1 g
Most of the calories come from sugar, oil, and flour. Without eggs or dairy, it has no cholesterol, but contains quite a bit of sugar.
Storage and reheating
It keeps covered with a clean towel or in a box with a lid at room temperature for 3-4 days. If it's very hot, I recommend refrigerating it, especially if it has jam with large pieces of fruit. If you want to serve it warm, you can heat it for a few seconds in the microwave or leave it for 10-15 minutes on a radiator or in a warm but turned-off oven. It is not recommended to reheat it directly in the oven for too long, as it may become dry.