Friday 16 March 2018

Recipe 19: Eggless Coffee Chocolate Cake

Last Friday I set a poll for my readers in SnS's Facebook page asking which cake recipe would all like me to bake.

And the winner was Coffee Chocolate Cake!
Today I baked the eggless version so that I can feed some tit bits to my baby who is less than a year old and yet to start non-vegetarian food.

I added an interesting ingredient which may or may not be available in all households and so can be totally avoided in the recipe.

Flavour wise you may feel a difference but it is okay.

My cousin gifted me a Hazelnut Flavour Coffee. As a beverage I never relished it because the hit of coffee is minimum and for a coffee lover like me I felt dissatisfied after drinking. But I loved the product and often thought about recipes in which I can incorporate it.

So this cake recipe was out of an experiment and it turned out excellent.

The cake itself is moist, almost fudgy kind of brownie and has a strong coffee and chocolate taste.

As always since I bake cake every month and love to eat most of it, I try to make a healthy version.

Bake and enjoy!


  1. 1 cup all-purpose flour
  2. 1 cup semolina/suji (if you want to avoid semolina then take 2 cups of flour)
  3. 1/2 cup cocoa powder (click to buy Hershey's Cocoa Powder)
  4. 1 cup milk
  5. 1 cup water
  6. 1 + 1/4 cups sugar powder
  7. 1/2 cup vegetable oil
  8. 1 tbsp. instant coffee powder (click to buy Nescafe Pure Arabica Coffee with Velvety Crème)
  9. 1 tbsp. Hazelnut Coffee Powder (click to buy)
  10. 1 tbsp. baking powder
  11. 1 tbsp. flax seeds powder (click to buy Organic Flax Seeds)
  12. 2 tsp. vanilla essence (click to buy Ossoro French Vanilla)
  13. 1/4 tsp. salt


Preheat oven at 150 degrees.
And prepare a cake tin with a smear of oil and dusting of flour.
Sieve the dry ingredients like flour, semolina, cocoa powder, baking powder and salt.
Keep aside.
In a sauce pan, heat milk and water.
Add in both kinds of coffee powders.
Take off from heat and keep warm.
In a large mixing bowl whisk sugar, oil, coffee solution, flax seed powder and vanilla essence.
Add the dry flour mixture and gently fold.
Pour the runny cake batter in a round cake tin and bake for 30-45 minutes or till a Cake Tester inserted comes out clean.


  • Add 2 eggs instead of flax seeds for regular cakes.

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