Double Chocolate Loaf Cake (Eggless)

Chocolatecake, ChocolateBundtcake, Cake, Everydaycake, Teacake, Coffecake, Doublechocolate, Bundtcake, loafcake, Onebowlcake, Potluckcake, Chocolatebread, Egglesscake, Lowfatcake

Chocolatecake, ChocolateBundtcake, Cake, Everydaycake, Teacake, Coffecake, Doublechocolate, Bundtcake, loafcake, Onebowlcake, Potluckcake, Chocolatebread, Egglesscake, Lowfatcake

Chocolatecake, ChocolateBundtcake, Cake, Everydaycake, Teacake, Coffecake, Doublechocolate, Bundtcake, loafcake, Onebowlcake, Potluckcake, Chocolatebread, Egglesscake, Lowfatcake

You don’t need a lot of preparation time to bake this wonderful, delicious Double Chocolate Loaf Cake (Eggless). Just mix up the batter in one bowl, bake and get ready for people to love this cake. This makes an excellent cake to make for guests or take it along to a potluck or family event.

I always have some cake around the house for snacking. I call my cakes no fuss, low-fat and no guilt cakes. Why? Because they are almost always baked with olive oil and no eggs. Not that eggs are bad for you or I have anything against them…, but for some reason, I don’t prefer eggs in my cakes. I also realized that, eggs are an overkill in cakes.

So, coming back to cakes…here are some more that you can enjoy daily with your tea and coffee

Lemon Yogurt Loaf Cake Recipe, 

Chocolate Marble Cake Recipe  , 

Pistachio  Rosewater Bundt Cake,  

Egg less Double Chocolate Bundt Cake with Nutella Frosting

Double-chocolate-loaf-cake-eggless5

Chocolatecake, ChocolateBundtcake, Cake, Everydaycake, Teacake, Coffecake, Doublechocolate, Bundtcake, loafcake, Onebowlcake, Potluckcake, Chocolatebread, Egglesscake, Lowfatcake

INGREDIENTS:

  • 2 cups/250 gram all purpose flour
  • 1 and 1/2 TSP baking powder
  • 1 TSP baking soda
  • 3/4 cup unsweetened cocoa powder
  • 1 and ½ cup Sugar
  • 1 cup vegetable oil or olive oil
  • 1 cup water
  • 2 cups yogurt
  • 1 TSP vanilla extract
  • 2 TBSP distilled vinegar
  • 1 TBSP Instant coffee

IMG_1886

METHOD:

  • Preheat the oven to 180C or 350-degree F.
  • Lightly grease a loaf pan. You can use any other pan that you have.
  • In a large bowl sift together the all-purpose flour, baking soda, baking powder, cocoa powder and sugar. Add all the wet ingredients one by one.
  • Use a wooden spatula to mix all the ingredients (you can also use an electric mixer, beat on low speed for 2-3 minutes until all ingredients are combined).
  • Pour the batter in the prepared pan. Spread the batter evenly.
  • Bake for about 30 min. Insert toothpick in the middle of the cake. Cake is ready if the toothpick comes out clean.

PIN for Later:Chocolatecake, ChocolateBundtcake, Cake, Everydaycake, Teacake, Coffecake, Doublechocolate, Bundtcake, loafcake, Onebowlcake, Potluckcake, Chocolatebread, Egglesscake, Lowfatcake

 

Author: MyYellowApron

I’m scrappy, weird and goofy. I’m a snob when it comes to a LOT of things.., Mainly – coffee, wine and chocolates. I laugh loud and yell louder. I run fast, but walk slow. I love walking long walks with a hot mug of coffee held tight between my hands. I have lonely eyes and a kind heart. I forgive but rarely forget. I remember the silliest of things and forget important matters. I love to run, read, cook and entertain. I draw inspirations from anything and everything aesthetic. There are numerous people who have and still continue to enrich my life in many good ways. I will remain indebted to them – Always. My dad is my biggest fan when it comes to cooking. I could see his eyes light up every time I serve something. My mom’s agility and affectionate nature that reflects on her food is something I’m still trying to master. Travel fascinates me amongst other things. Leave me in Venice and I would get lost in its timeless beauty – The canals. The piazzas. The art. The espresso. Leave me in NYC and I would tirelessly walk the length and breadth of the city (after all, There is always something open 24 hours a day). Through this blog, I am hoping to bring in my passion and love for a few things – Cooking, Travel, Kids, Coffee, Clothes and in the interim learn more myself. Hope I am able to do justice to my PASSION.

45 thoughts

  1. If i take all the ingredients in half quantity ( to make less cake) ,
    Will the cake be same as urs?
    Thanks in advance.
    Dr Renu.

    Liked by 1 person

  2. You have taken cake-making to the level of a science with those carefully plotted sequence of steps and directions. The outcome seems so mouthwateringly delicious.

    Liked by 1 person

  3. This looks like a fantastic cake — and my favorite flavor! Love baking without eggs and still come out with a moist and tasty treat!

    Liked by 1 person

  4. Hi can you use self raising flour for the orange cake and lemon cake.
    Also do you still need to use baking soda if you use self raising flour

    Like

  5. Looks delicious 😋 definitely going to try it today. I just have a quick question, why whenever i bake a cake in microwave on convection mode, it’s top layer gets so hard?

    Like

  6. Hey dear,I tried your recipe…it came out so soft….m happy with the results…but it’s too soft that it breaks itself ,otherwise the taste is also gud….is there any reason for this or it meant to be soft with this recipe….

    Like

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