moist chocolate "tejalish" cake (eggless)
(2 ratings)
I made this cake last week for a co-worked who does not eat eggs, and let me tell ya this is so moist and rich I couldn't believe my taste bud's. He had 3 pieces before lunch so needless to say this is a keeper! Enjoy!!
(2 ratings)
prep time
15 Min
cook time
50 Min
Ingredients For moist chocolate "tejalish" cake (eggless)
-
3 cflour
-
3/4 ccocoa powder
-
2 csugar
-
2 tspbaking soda
-
1 tspsalt
-
1/4 tspcinnamon
-
2 ccoffee, cold
-
1/3 coil
-
2 Tbspvinegar
-
2 tspvanilla extract
How To Make moist chocolate "tejalish" cake (eggless)
-
1Preheat oven 350
-
2Coat bundt pan with cooking spray(I use Pam "baking" spray)
-
3Combine dry ingredients in mixing bowl, add oil, vinegar, vanilla and then coffee, mix until well blended. Pour into pan and bake 40-50 minutes or until a toothpick inserted in the center comes out clean.
-
4Cool for 5-10 minutes before removing from pan.
-
5I use a chocolate glaze for the topping on this cake
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Moist Chocolate "Tejalish" Cake (eggless):
ADVERTISEMENT