I like cakes but I don’t like egg flavor in it, So I always make egg less cakes. Today’s recipe is perfect for those who does not like eggs and dairy products. This egg free, dairy free chocolate cake is super soft, moist and rich in flavor.. Perfect for any celebration!!

3/4th cup Plain flour/Maida
1/4th cup Powdered/fine Sugar or more as per taste(I used 1/4th cup only)
2 1/2 Tbsp Cocoa Powder
1/2 Tsp Baking Soda
1/4th Tsp Salt
1/2 Cup Water
1/4th Cup Olive oil/Vegetable oil
1 Tbsp White vinegar or  Lemon juice)
1/2 Tsp Vanilla extract
1/2 Tsp Coffee (optional)
Cocoa powder and powdered sugar for decorating the cake

Preheat the oven to 356°F/180°C. Grease and line a 4/4 inch pan. Combine the flour, cocoa powder, baking soda, salt and sieve 3 times, Set aside. Meanwhile add the coffee powder to the warm water and mix well, set aside and let it cool completely. Now beat the sugar and oil together, add the vinegar and vanilla extract and beat again. Add the pre-sifted dry ingredients into the sugar, oil mixture and fold gently with the coffee water. Once everything is mixed well, pour into the pan and bake for 16-20 minutes. Start checking at 15 minutes with a tooth pick or skewer. If it comes out clean then it’s done if not let it bake for another 3-4 minutes . Remove and cool in the pan for 10 minutes and then turn into a cooling rack. Cool the cake completely and frost as desired.

 I decorated the cake, sifting Cocoa powder on the cake and then used powdered sugar on handmade stencil to make design pattern.


1) Make sure all ingredients are at room temperature.
2) To make coffee powder, warm the water then add coffee powder. Let it cool completely before using it.
3) While mixing the dry ingredients to the wet ingredients, fold gently. Do not over mix.
4) start checking at 16 minutes, as each oven is different and timings may differ.