Good eggless cake recipes include a chocolate cake recipe from Taste of Home and Mandy's vegan chocolate cake from Martha Stewart. To make Taste of Home?s recipe, first coat a 10-inch fluted tube pan with cooking spray, and dust it with 1 tablespoon baking cocoa.
To continue the Taste of Home recipe, mix together 3 cups all-purpose flour, 2 cups sugar, 2 teaspoons baking soda, 1 teaspoon salt, ? teaspoon ground cinnamon and ? cup baking cocoa in a large bowl. In a separate bowl, combine 2 cups cold brewed coffee, 1/3 cup canola oil, 2 tablespoons white vinegar and 2 teaspoons vanilla extract. Stir in the flour mixture just until combined, and pour the complete mixture into the tube pan. Bake at 350 degrees Fahrenheit for 40 to 50 minutes, making sure that a toothpick inserted near the center comes out clean before removing the cake to a wire rack to cool for 10 minutes.
Melt ? cup semisweet chocolate chips and ? teaspoon shortening, stirring until smooth. Drizzle over cooled cake. This recipe makes 14 servings.
Martha Stewart?s recipe for eggless cake makes 10 to 12 servings. Made without eggs, the cake's ingredients include no animal products, which qualifies it as vegan. This cake consists of two layers of cake, a bottom layer of mocha frosting and a top layer of rich ganache.