I have been baking for more than twenty years. This is the first time I have made a cake without eggs, so I was very apprehensive about it. It turned out quite well, moist and tasty. The cake slightly cracked on top but I turned it around and nobody knew. I drizzled melted dark chocolate on it and it looked good. I had it for a party where there were a few people who do not eat eggs. They enjoyed it and packed the leftovers. I would make this again if I need a vegan cake.

This recipe was adapted from Chocolate by Christine McFadden. She used self rising whole wheat flour, a lot more baking powder than I was comfortable with and water, which I substituted with coffee.

Ingredients

• 2 1/2 cup flour
• 1 tbsp + 3 tsp baking powder
• 1 tsp salt
• 1/2 cup cocoa powder
• 1 1/4 cup sugar
• 1/4 tsp vanilla essence
• 9 tbsp vegetable oil
• 1 cup coffee
• 1/2 cup water
• dark chocolate (optional)

Directions

• Preheat oven to 325ºF (165ºC)
• Grease a deep 8 inch pan and line with parchment paper and grease the paper with oil
• Sift flour, baking powder and cocoa powder a couple of times into a large mixing bowl. This incorporates air and makes the cake fluffy
• Add sugar and mix
• Slowly add oil and vanilla and beat
• Add water and coffee beating constantly till smooth
• Pour into the prepared pan
• Bake for 45 minutes or until a skewer inserted comes out clean
• Cool and turn over on a plate
• Melt chocolate and drizzle on top. You can also sprinkle some powdered sugar on top

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