Eggless Chocolate Cake

Quick look

  • prep 15 min    cook 40 min
  • serves 14


  • 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

    How to make it  55 minutes

  • 1

    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.

  • 2

    In another bowl, combine the coffee, oil, vinegar, and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan.

  • 3

    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.

Nutritional Information(per serving)

  • Calories: 295
  • Fat: 8g
  • Saturated Fat: 2g
  • Cholesterol: 1g
  • Sodium: 355mg
  • Carbs: 55g
  • Protein: 4g
  • Fiber: 2g

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