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Eggless Chocolate Cake

 Eggless Chocolate Cake
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!
14 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 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 McCormick® Pure Vanilla Extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 teaspoon shortening


  • 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.

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Eggless Chocolate Cake (continued)

Nutritional Facts: One piece equals 295 calories, 8 g fat (2 g saturated fat), 1 mg cholesterol, 355 mg sodium, 55 g carbohydrate, 2 g fiber, 4 g protein.