Eggless Chocolate Cake Recipe

5 4 6
Eggless Chocolate Cake Recipe
Eggless Chocolate Cake Recipe photo by Taste of Home
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Eggless Chocolate Cake Recipe

Read Reviews
5 4 6
Publisher Photo
This dense moist cake from Peggy Weed of Cheshire, Connecticut is sure to satisfy anyone's chocolate cravings. Drizzles with semi-sweet chocolate, the rich cake is special enough for company...if your family doesn't get to it first!
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
14 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 tablespoon plus 1/2 cup baking cocoa, divided
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 cups cold brewed coffee
  • 1/3 cup canola oil
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon shortening

Directions

Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan.
Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake. Yield: 14 servings.
Originally published as Eggless Chocolate Cake in Light & Tasty February/March 2003, p59

Nutritional Facts

1 piece: 295 calories, 8g fat (2g saturated fat), 1mg cholesterol, 355mg sodium, 55g carbohydrate (0 sugars, 2g fiber), 4g protein.

  • 1 tablespoon plus 1/2 cup baking cocoa, divided
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 2 cups cold brewed coffee
  • 1/3 cup canola oil
  • 2 tablespoons white vinegar
  • 2 teaspoons vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon shortening
  1. Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan.
  2. Bake at 350° for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake. Yield: 14 servings.
Originally published as Eggless Chocolate Cake in Light & Tasty February/March 2003, p59

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Reviews forEggless Chocolate Cake

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lvarner User ID: 35803 90157
Reviewed Jun. 1, 2014

"This is a very good recipe - easy to put together and a fantastic cake to make when resources are "running low" (i.e., no eggs in the refrigerator). I had made a similar cake previously, but I like the additions of coffee and cinnamon and will be using this recipe now instead."

MY REVIEW
mishreya User ID: 7184183 66542
Reviewed Mar. 19, 2013

"Its so yummyeeee"

MY REVIEW
cmayo4 User ID: 3998933 118632
Reviewed May. 18, 2009

"Does anyone have any other eggless cake or cookie recipes to share?"

MY REVIEW
mamaele62 User ID: 1614840 45849
Reviewed Mar. 23, 2008

"Could you replace the oil with applesauce, or fat free margaring to make it virtually fat free? I have made cakes before with those substitutions, and it did work"

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