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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.
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Prep Time 10 mins
Cook Time 35 mins
Course Breakfast, Dessert, Sweet tooth, Cake, tea time
Servings 6 People

Equipment

  • Large mixing bowl
  • Whisk
  • Baking tin (9x5inch)
  • Baking paper

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

PROTIP:
> 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.