On the little pinks and my endless journey to find the most perfect cake recipes we accidentally discovered this little chocolate number. After getting all organised for our weekly cake baking session this morning I suddenly realised we were eggless (a shameful condition something akin to legless but much worse when cooking cakes!). Never fear, I told the little pink people as I dashed off to the the Internet to research eggless cake cooking. And this is what I found (thanks to the fabulous Best Recipes.) You'd honestly never know this cake lacks eggs. Perfect for those with egg intolerance, or just for mummies who run out of eggs!! Very simple to make and super moist to eat.
1.5 cups of SR flour
1 cup of sugar
4 tbsp Coco
1 tsp bicarb soda
1 cup of coffee (or plain water)
1/3 cup of vegetable oil
2 tbsp vinegar
Combine dry ingredients
Combine wet ingredients
Combine wet & dry together and mix well
Poor into 20cm tin and bake at 185C for 30-40 minutes
Stand cake for 10 minutes in tin before removing.
Mr eggless just out of the oven
Little hands at work
The finished product - rather delicious.
This cake is one we'll make again as it's just so simple and low fuss with a great taste to effort ratio. The fact that you can make it without eggs is also a bonus. Penny and Benny (our chookens) are currently refusing to lay and I don't always remember to buy them! (Dont worry Blogger Butt friends - only had a little bit myself, promise!)