Monday, January 17, 2011

Eggless Chocolate Cake

I made this cake late last year and never had the time to post it here. I decided “better late than never” especially because it’s one of the most delicious cakes and eggless at that! So I didn’t want to lose the recipe. By the time I decided to take a photo, the cake was over Smile. This recipe yields a moist, rich chocolate cake which can be eaten as it is and doesn’t require frosting or any other topping. Of course, if you wanted to you could add some. This cake came in most helpful during navratri, during which we don’t consume any eggs, when I wanted to satiate my desire for something chocolately! If you need more reasons to bake this cake, it’s a one pan cake! The original recipe is from King Arthur.

[Put picture here some day]


  • 1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
  • 1 cup (7 ounces) sugar
  • 1/4 cup (3/4 ounce) cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon espresso powder, optional
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 tablespoon (1/2 ounce) vinegar (I skipped vinegar since I didn’t have it on hand)
  • 1/3 cup (2 5/8 ounces) vegetable oil
  • 1 cup (8 ounces) cold water (original recipe), coffee (next inspiration), milk (later inspiration), or 3/4 cup water and 1/4 cup rum (latest inspiration)


  1. Preheat your oven to 350°F.
  2. Measure all the dry ingredients into an 8" or 9" round or square cake pan; if you use an 8" pan, make sure it's at least 2" deep. Blend the ingredients together thoroughly with a fork or whisk and scoop out three holes, or indentations.
  3. Pour the vanilla into the first hole, the vinegar into the second, and the vegetable oil into the third.
  4. Take the cup of cold liquid (water, coffee, milk, etc.) and pour it directly over everything in the pan. Note: If you've used espresso powder, adding coffee will make this a mocha cake. Stir all the ingredients together with your fork until they are well blended.
  5. Bake for 30 to 35 minutes. Serve right from the pan; warm from the oven, this Cake-Pan Cake is wonderful with a big glass of milk (skim, of course!) Yield: 12 to 16 servings.


  • I baked this cake in a separate pan and not the same one where I mixed the ingredients. If you want you could bake it in the same pan as suggested in the recipe.
  • I used cold water as the liquid. I plan to use coffee next time to see how it turns out.

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