Eggless Chocolate Cake

[quicklook-recipe prep_time=”15 min” cook_time=”40 min” serves=”14″ details=”” ]

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

[/ingredients-left]

[ingredients-right]

• 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”55 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Coat a 10-inch fluted tube pan with nonstick 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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]In another bowl, combine the coffee, oil, vinegar, and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan.[/step-item]

[step-item number=”3″ image_url=”” title=”” ] Bake at 350°F 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. [/step-item]

[/step-list-wrapper]

[nutrition-info calories=”295″ calories_fat=”” fat=”8g” sat_fat=”2g” choles=”1g” sodium=”355mg” carbs=”55g” sugars=”” protein=”4g” fiber=”2g”]

[/nutrition-info]

Originally Published in Reader's Digest