moist chocolate "tejalish" cake (eggless)

Name: Moist Chocolate "Tejalish" Cake (eggless)
Prep time: 15 min
Cook time: 50 min
Ingredients: 3 cup(s) flour; 3/4 cup(s) cocoa powder; 2 cup(s) sugar; 2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1/4 teaspoon(s) cinnamon; 2 cup(s) coffee, cold; 1/3 cup(s) oil; 2 tablespoon(s) vinegar; 2 teaspoon(s) vanilla extract

(2 RATINGS)

168 Pinches 5 Photos

ShawnE E

southern, PA

Updated on Mar 28, 2011

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!!

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prep time 15 Min

cook time 50 Min

method ---

yield

Ingredients

3 cups flour
3/4 cup cocoa powder
2 cups sugar
2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
2 cups coffee, cold
1/3 cup oil
2 tablespoons vinegar
2 teaspoons vanilla extract

How To Make moist chocolate "tejalish" cake (eggless)

Step 1

Preheat oven 350

Step 2

Coat bundt pan with cooking spray(I use Pam "baking" spray)
Step 3

Combine 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.
Step 4

Cool for 5-10 minutes before removing from pan.
Step 5

I use a chocolate glaze for the topping on this cake
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