Moist Chocolate Cake (No eggs, No dairy)
This Moist Chocolate Cake is proof that you don't need eggs, butter or milk to make a truly satisfying dessert! It's a soft, fluffy cake with a rich flavour, perfect for everyday baking!
Ingredients
- 250 ml lukewarm water
- 2 teaspoons instant coffee
- 20 g sugar
- 100 g brown sugar
- 45 g melted dark chocolate or 25g cocoa powder
- 20 g corn starch
- 180 g flour
- 60 ml neutral oil vegetable or canola oil
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 tablespoon white vinegar
- 1 teaspoon vanilla
- ½ teaspoon salt
Instructions
- Preheat the oven to 170°C or 340°F. Spray a 20cm cake tin with neutral oil and line with parchment paper.
- Melt the chocolate over bain-marie or in a microwave at 30 seconds intervals. Once melted, add the neutral oil and let cool.
- Dissolve the coffee in the lukewarm water. In a bowl whisk together the flour, corn starch, baking powder, baking soda and salt.
- In another bowl whisk together the melted chocolate and oil, diluted coffee, both sugars, white vinegar, and vanilla.
- To the bowl with wet add ingredients, gently start folding in the dry ingredients. Do not over mix, once the flour is all folded in, stop mixing.
- Bake the cake for about 35/40 minutes, or until a toothpick or skewer comes out clean once inserted in the middle of the cake.
- Leave to cool in the pan for 5 minutes before transferring the cake to a cooling rack to finish cooling.
Nutrition
Calories: 331kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 0.2mg | Sodium: 436mg | Potassium: 121mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3IU | Calcium: 104mg | Iron: 3mg