Hi guys here’s the recipe for our double chocolate cake that doesn’t have eggs. This recipe can be 100% dairy free if you use cooled coffee instead of milk.
Doesn’t this look amazing?! Most of you know I *LOVE* chocolate so it shouldn’t come as a surprise to see that this is a double chocolate recipe. I used cocoa powder for the cake and added in chocolate chips.
Let me share a tip with you on making cakes egg-free. For each egg, I substitute with 1 tablespoon of white vinegar AND 1 teaspoon of baking soda. This combination of white vinegar and baking soda works great as an egg substitute for cakes, cupcakes and some loaf type of breads.
I have a child with food allergies so I’m always finding ways to make it friendly for those with food allergies.
Ok here’s the recipe!
Ingredients:
- 1 1/2 cup all-purpose flour
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup cooled unsweetened coffee (or you can use milk)
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Directions:
- Preheat oven to 350 degrees. Lightly coat a 8” by 8” baking pan with cooking spray.
- Mix flour, sugar, cocoa powder, baking soda and salt in a bowl. Then add in the coffee (or the milk), white vinegar and vanilla. Mix well. Don’t worry if the batter seems to be thin.
- Add in chocolate chip. Stir gently. Pour into the 8”x8” baking pan.
- Bake for 25 minutes or until the middle of the pan comes clean (I use a toothpick to check).
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