Coca-Cola Chocolate Cake (Egg Free)

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5 from 1 vote

This Egg-Free Coca-Cola Chocolate Cake is just right - not overly sweet. It's like a blend of brownie and soft cake.

Prep Time 10

Cook Time 25

Cooling 10

Total Time 45

Servings 9 servings

Grease and line the bottom of an 8-inch (20cm) square baking pan with parchment paper.
Position the oven rack in the middle of the oven , and preheat to 356° F / 180° C (160° C fan).

Flour mixture: In a large bowl, whisk together flour, unsweetened cocoa powder, white granulated sugar, baking powder, baking soda (bicarbonate of soda) and salt.
1 ⅓ cup (166 g) all purpose flour, ¼ cup (25 g) unsweetened cocoa powder, ¾ cup (150 g) white granulated sugar, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
Milk mixture: In a separate small bowl, whisk together milk, vinegar, vanilla extract and vegetable oil.
½ cup (120 ml) whole milk, 2 teaspoons (10 ml) vinegar or lemon juice, 1 teaspoon (5 ml) vanilla extract, ⅓ cup (72 ml) vegetable or canola oil
Pour the milk mixture into the flour mixture, followed by the Coca Cola.
1 cup (250 ml) Coca-Cola
Whisk to form a smooth batter.
Pour the batter into the lined baking pan. Bake for 20 - 25 minutes or until a skewer inserted in the middle of the cake comes out clean.
Once the cake is finished baking, place the baking pan on a wire rack to cool for about 10 minutes. It's not necessary to remove the cake from the pan.

Prepare the frosting 5 minutes after taking the cake out of the oven
In a medium saucepan, melt the butter over low heat. Stir in unsweetened cocoa powder. Once the mixture has melted and comes to a light simmer, remove from heat.
½ cup (113 grams) salted butter, 3 Tablespoons (22 grams) unsweetened cocoa powder
Slowly whisk in milk and vanilla extract.
⅓ cup (80 ml) whole milk, 1 teaspoon (5 ml) vanilla extract
Next, add the sifted powdered sugar. Whisk for approximately one minute until the mixture becomes smooth and thick.
3 cups (330 grams) sifted powdered sugar
Allow the frosting to stand for about 1 minute before whisking it again. At this stage, it should have thickened to a more spreadable texture rather than being runny.
Pour the frosting over the warm cake in the baking pan.
You can choose to slice and enjoy right away (the frosting will be slightly softer) or let the frosting set for about 15 minutes before slicing; by then, the frosting will be firm and fudgy.
Storage: Ideally, in a sealed container in the refrigerator. Kept refrigerated, the cake should stay fresh for up to 5 days.