Eggless Chocolate Cake

By Reader's Digest Editors

A moist and squidgy chocolate cake recipe made without eggs. Smother some chocolate ganache for that extra lusciousness.  
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Quick look

• prep 15 min   
• cook 40 min
• serves 14

Ingredients

• 1 tablespoon plus 1/2 cup baking cocoa, divided
• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1/3 cup canola oil
• 2 tablespoons white vinegar
• 2 teaspoons vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 teaspoon shortening

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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.
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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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