Moist Chocolate Vinegar Coffee Cake





Introduction: Moist Chocolate Vinegar Coffee Cake

Cooking Basics Challenge

Runner Up in the
Cooking Basics Challenge

Oil and Vinegar Challenge

Runner Up in the
Oil and Vinegar Challenge

This cake is a magic of Vinegar, Oil and Baking soda. Believe it or not... it doesn't taste vinegar at all. It produces a surprisingly moist and delicious cake.

The absolute best, richest, and easiest one-bowl chocolate cake recipe ever! The vinegar reacts with the soda, so there is no vinegary taste leftover as long as you use the right amounts of vinegar and baking soda.

This all-purpose cake is made without butter or eggs.

Step 1: Ingredients

Ingredients for Cake: (3/4 Kg) - I made 1/3 quantity

3 cups (750 mL) all-purpose flour

2 cups (500 mL) granulated sugar

2/3 cup (150 mL) cocoa powder

2 tsp (10 mL) baking soda

1/2 tsp (2 mL) salt

2 cups (500 mL) cold coffee or water

1 cup (250 mL) vegetable oil

2 tsp (10 mL) vanilla

3 tbsp (45 mL) cider vinegar

Chocolate Frosting: (1.5 Cups)

3/4 cup water

1/2 cup sugar

3 Tbsp milk

1/6 cup Cocoa powder

2 Tbsp cornflour syrup

1 Tsp vanilla extract

1 Tsp Butter

Step 2: Coffee

Prepare coffee. Add coffee powder to water and bring it to boil.

Strain the coffee. Now cool the coffee till it is cold.

Step 3: Dry Ingredients

In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt.

Mix them together till well combined.

Step 4: Wet Ingredients

Whisk in 
coffee, oil and vanilla. Stir in vinegar.

Step 5: Wet and Dry

Pour the wet ingredients onto the dry ingredients little by little.

Whisk them together till well combined. The batter should be real smooth and semi flowing texture.

The vinegar begins to react and small bubbles begins to appear.

Step 6: Bake

Preheat the oven at 180 degree Celsius for 10 minutes.

Grease the pan and pour the cake batter into it.

Bake the cake for 20-25 minutes at 180 degree Celsius.

Step 7: Chocolate Frosting

You can use any frosting you like.

Heat milk, butter and cornflour together.

Add cocoa powder, vanilla essence, sugar and chocolate. Heat at medium flame.

Keep stirring till it starts getting thick.

Stir till there are no lumps.

Let it cool to room temperature.

Step 8: Frost

Once the cake is done and cooled remove it from the pan. There you have super moist and spongy cake.

The vinegar replaces the egg and gives the spongy texture.

Now add the chocolate frosting over the cake. There you go super moist vinegar chocolate cake.



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    Delicious cake. . Congrats :)

    This cake loos so moist. I quit baking cakes and desserts because my husband can't eat them. Cake is one that is hard for me to pass up. Congrats on your finalist entry~


    Thank you :) congrats on being a finalist too.

    I have a friend with a severe egg allergy and she's always loved chocolate cake but couldn't find a nice moist one that didn't weigh like a brick. I think she'd said she'd had one with vinegar that was lovely, but she couldn't find a recipe. She finds the eggless ones usually too flat and heavy or too oily. This looks like just the ticket for her!

    I'll be trying it out myself, but with gluten free flour as I'm coeliac - I'll post and let you know how it turned out.

    Thanks for posting this!

    I was on a search for an egg-less chocolate cake and came across this wonderful recipe. I have made few changes after many trials. I hope it would be of a great help to you and your friend. :)

    Yum. Now I only got to buy an oven. Can I try this cake in Microwave?

    I think you can try in the microwave in the convention baking mode. But surely oven gives the best results. :)