Delicious Moist Chocolate Cake (eggless)

This is my go to recipe for chocolate cake, it is very moist, extremely tasty, and has never failed me- I use this for stacking, fondant, sculpting, and it is even egg-less! It does not have a coffee taste to it- the coffee brings out the chocolate flavor- and this recipe uses only two bowls, no mixers needed!
Enjoy…

Ingredients:


Amount Ingredient 1 1/2 cup flour 1 1/2 cup cake flour 1/2 cup unsweetened cocoa powder 2 tsp baking soda 1 tsp salt 2 cups hot water 3/4 cups vegetable oil 2 tbsp distilled white vinegar 1 tbsp instant coffee 1 tbsp vanilla


Directions:

Preheat oven to 350. Grease 2 8 inch pans.
Sift flours, sugar, cocoa, baking soda, and salt in a large mixing bowl. Whisk to mix it all together.
Combine hot water, oil, vinegar, instant coffee, and vanilla in a large mixing bowl.
Add to the dry ingredients and whisk just until combined. Mixture will start bubbling, Immediately divide batter between pans, and bake about 30-45 minutes.

Comments (27)

on

Thanks for posting this. I am going to try it this weekend. We are vegetarians, so I keep looking for eggless recipies. Wish me luck!

on

This is the recipe I use, minus the coffee and cake flour. It's an old recipe from the Depression era, known as "wacky cake". I skip mixing the wet ingredients separately. I love that I don't have to get out the mixer. This is the only chocolate cake recipe I ever use. It always comes out moist and delicious, yet sturdy enough for carving and stacking. LOVE IT!

on

I can't believe I forgot the sugar! 2 cups off sugar-sift with other dry ingredients sorry! I actually made it once without sugar on accident.....very gross!

on

It's enough batter for 2 8 inch pans. I've used it for 10 inch pans with a little extra for cupcakes. (I love when it works out that way :) and even 3 6 inch pans. However, you don't want to let this batter sit- as soon as you mix the wet ingredients into the dry-it starts bubbling and is ready for the oven. I am not sure how many cupcakes- probably about two dozen...I've never really counted- as I usually am making multiple batters when I do cupcakes.

on

What is cake flour??? is this the same as self raising flour ? i live in Ireland so i know we have different names for a lot of things!!!

on

Kellieob, cake flour is sifted all-purpose flour with cornstarch added to it. I make this recipe without it, and it turns out fine. You can make your own cake flour if you can't find it in stores. For every cup of sifted flour, remove 2 TBSP and replace with cornstarch. Sift flour and cornstarch together several times.

on

OMGoodness! Thank you SO much for posting this! I've been looking for a good eggless chocolate cake recipe! My little one is allergic to eggs & he loves chocolate, so I'm very excited to try this out for his 3rd birthday in April! Yay! :)

on

I had been looking for a scratch chocolate cake recipe that would have a good flavor and work well for carving. I just love this cake, its moist, carves very well and tastes very good!! Thank you soooo much for this awesome recipe!!!

on

Hi every 1, im new to this forum and would like to know could i make this in one large tin. Im going to make it for my Grandsons Birthday cake and also can i freeze it and then take out to decorate, would be glad for responces thanks..................oh and if i make in one tin how long would i have to cook it for.

on

I tried this for an egg-free customer & had to throw it all away and make a new recipe. It just wasn't sweet at all.

on

Ha! Now I realize why it isn't sweet at all! There's no sugar listed in the ingredients! Obviously a typo but not a good recipe without sugar!

on

This turned out very well - but you seem to have forgotten the sugar in the recipe! I used 2c and added 1/2c choc chips. I made cupcakes (@20mins at 350), but think it would likely hold up well with fondant. Curious to know how much sugar I was supposed to use... thanks for the recipe though!


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