Eggless Chocolate Cake
This is a go to chocolate cake recipe that you MUST have in your books. It is fluffy, moist and spongy. Great as a tea cake or get creative and make it a layer cake. It is a versatile recipe that happens to be secretly vegan.
Large mixing bowl
Baking tin (9x5inch)
- 1 ½ cup Flour
- ½ cup Castor sugar
- ½ cup Brown sugar
- ¼ cup Cocoa powder
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- 1/3 cup Vegetable oil
- 1/3 cup Hot coffee
- 1 cup Water
- 1 tsp Vanilla
- 1 tsp Vinegar
Preheat oven to 180°C, line a 9x5 inch cake tin with oil and baking paper.
In a large mixing bowl add the flour, cocoa powder, white & brown sugar, baking soda, baking powder, salt and whisk until evenly combined and no lumps.
Add all the wet ingredients and whisk well until smooth. It is a wet batter and this makes it moist.
Transfer the batter to a prepared baking tin and bake for 48-50 mins, until a toothpick inserted comes out clean.
Let it sit in baking tin for a few minutes, remove from the tin and leave to cool for an hour before slicing and eating.
> If you have lumps in your brown sugar use your hands to break it up or pass through a strainer.
> You can use a blender to make this batter as well.