This Eggless Chocolate Bundt Cake is incredibly moist, soft, rich, and deeply chocolatey. Made without eggs, this easy chocolate bundt cake recipe creates a bakery-style dessert with tender crumbs and silky chocolate sauce that makes every bite irresistible. The cake has a beautifully soft crumb, stays moist for days, and comes together with simple pantry ingredients.
If you are looking for a rich, moist, bakery-style chocolate cake without eggs, this recipe is exactly what you need. This Eggless Chocolate Bundt Cake is perfect for birthdays, celebrations, holidays, or simply when you are craving a comforting homemade chocolate dessert.
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Super Moist Eggless Chocolate Bundt Cake
Chocolate cake is one of my family's all-time favorite desserts, and I make it quite often. But whenever I want a cake that feels extra special without spending too much time decorating, I bake a bundt cake. Bundt cakes always look beautiful, bake evenly, and create an impressive dessert with very little effort.
This Eggless Chocolate Bundt Cake has everything I love in a chocolate cake. It is incredibly moist, soft, rich, and deeply chocolatey. The addition of hot water helps bloom the cocoa powder, creating an intense chocolate taste and wonderfully tender texture. Sour cream or yogurt adds richness and moisture, while oil keeps the cake soft for days.
The bundt pan creates a gorgeous cake with minimal effort, so there is no need for complicated frosting or decorating. A glossy chocolate glaze poured over the cake makes it look elegant and absolutely tempting.
The silky chocolate sauce on top takes this cake to another level. It adds extra moisture, richness, and a decadent double chocolate flavor without making the cake overly heavy. And if you prefer a simpler finish, a dusting of powdered sugar works beautifully, too.
This recipe is beginner-friendly, easy to follow, and does not require an electric mixer. All you need are mixing bowls, a whisk, and a bundt pan to create a stunning homemade chocolate cake.
Why You Will Love This Cake
- Super Moist and Soft: This cake has an incredibly tender crumb that stays moist for days.
- Deep Chocolate Flavor: Cocoa powder, hot water, and chocolate sauce combine to create an intense chocolate flavor.
- Eggless Yet Perfectly Fluffy: You would never guess this cake is made without eggs.
- Easy to Make: No electric mixer or complicated techniques are required.
- Elegant Dessert with Minimal Effort: The bundt shape instantly makes the cake look beautiful.
- Perfect For Celebrations: Ideal for birthdays, holidays, dinner parties, or festive.
- Velvety Chocolate Sauce: The smooth chocolate glaze makes the cake extra rich and irresistible.
- Beginner-Friendly Recipe: Simple ingredients and straightforward steps make this recipe approachable for everyone.
- Customizable: Serve plain, with glaze, powdered sugar, whipped cream, or ice cream.
Ingredients and Notes
For The Chocolate Cake
- Flour: You can use all-purpose flour or cake flour for this recipe. Cake flour gives the cake a softer and more delicate crumb, while all-purpose flour creates a slightly sturdier texture. Accurately measuring flour is important, and using a kitchen scale yields the best results.
- Cocoa Powder: Both natural and Dutch-process cocoa powders work well in this recipe. Dutch-process cocoa yields a darker color and a smoother flavor, while natural cocoa offers a slightly stronger chocolate flavor.
- Baking Powder and Baking Soda: Both leavening agents are essential for creating a light and fluffy eggless cake. Make sure they are fresh for the best rise.
- Oil: Oil keeps the cake soft and moist for days. Neutral oils like sunflower, canola, or vegetable oil work best.
- Sour Cream or Yogurt: Sour cream or yogurt adds richness, moisture, and softness to the cake. Use full-fat sour cream, plain yogurt, or Greek yogurt for the best texture.
- Milk + Vinegar: This homemade buttermilk substitute helps create a soft and tender crumb. White vinegar, apple cider vinegar, or lemon juice all work well.
- Hot Water: Hot water blooms the cocoa powder, intensifying the chocolate flavor. The batter will look thin, but that is completely normal and helps create a moist cake.
- Instant Coffee: Coffee enhances the chocolate flavor and deepens the cake’s color. It does not make the cake taste like coffee.
- Vanilla Extract: Vanilla beautifully complements the chocolate flavor and adds warmth to the cake.
For The Chocolate Sauce
- Whipping Cream: Cream creates a rich, silky, and smooth chocolate sauce. Heat it gently until hot but not boiling.
- Chocolate Chips: Use semi-sweet or dark chocolate chips, depending on how rich you want the glaze.
- Sugar: A small amount of sugar balances the chocolate flavor and lightly sweetens the sauce.
- Butter or Coconut Oil: Both add shine and smoothness to the glaze.
How To Make Eggless Chocolate Bundt Cake
Baking The Eggless Chocolate Bundt Cake
- Preheat the oven to 350°F (180°C).
- Generously grease a 9½-inch bundt pan (at least 10-12 cups bundt pan) with oil spray or butter. Set it aside.
- Add 1 tablespoon of white vinegar to 1 cup of milk, mix well, and let it stand for 5 minutes.
- It is the best way to prepare a homemade buttermilk substitute.
- But if you have store-bought buttermilk, you can use that.
- Mix 1 teaspoon of instant coffee into hot water.
- If not using coffee, use 1 cup of hot water.
- Set aside.
- Sift flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- Whisk well, and set aside.
- In a large mixing bowl, whisk together oil, sugar, and sour cream until well combined and smooth.
- Add vanilla extract and mix until well combined.
- Add the dry ingredients in two parts, alternating with a buttermilk substitute (a milk-and-vinegar mixture).
- Mix until everything is incorporated.
- Do not overmix.
- Now add hot coffee and whisk until well combined.
- However, do not overmix.
- The cake batter will be very thin.
- Pour the cake batter into a greased bundt pan and bake for about 32-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack.
- Once the cake is completely cooled, carefully remove it from the pan and place it on a plate or cake stand.
Making The Chocolate Sauce
- Place the chocolate chips and butter in a cup with a spout or a bowl.
- In a small saucepan, heat the heavy cream and sugar over medium heat until the sugar dissolves and the cream is hot.
- Alternatively, heat the cream and sugar in the microwave.
- Do not boil the cream.
- Turn off the heat and pour the cream and sugar mixture over the chocolate and butter.
- Whisk this mixture well until the chocolate is completely dissolved and the sauce is smooth.
- Allow the chocolate sauce to cool completely, and then pour it over the bundt cake.
- Let the chocolate sauce set, and then slice and serve.
Variations and Substitutions
Chocolate Chips: Add chocolate chips to the batter for extra chocolatey bites.
Flavor: Replace vanilla with orange extract or peppermint extract for a different flavor twist.
Nuts: Add finely chopped walnuts or pecans for crunch.
Dark Chocolate: Use dark chocolate chips or chunks for a richer glaze.
Powdered Sugar: Dust the cake with powdered sugar instead of chocolate sauce for a simpler finish.
Make It Vegan: Replace dairy milk and sour cream with plant-based milk and yogurt for a dairy-free version.
Serving Suggestions
This Eggless Chocolate Bundt Cake is delicious on its own, but you can also serve it with:
- A cup of coffee or tea
- Vanilla ice cream
- Fresh strawberries or raspberries
- Whipped cream
- Chocolate shavings
- Warm chocolate sauce
Storing Suggestions
Room Temperature: Store the cake, covered, at room temperature for 3-4 days.
Refrigerator: Refrigerate the cake for up to 8-10 days. Bring it to room temperature before serving for the best texture.
Freezer: Freeze the unglazed cake tightly wrapped for up to 1 month. Thaw completely and then pour the chocolate sauce before serving.
Baking Tips For Eggless Chocolate Bundt Cake
Grease the Bundt Pan Thoroughly: Bundt cakes easily stick to the pan's intricate shape. Grease every corner of the pan generously with butter or non-stick spray. Dusting lightly with cocoa powder after greasing also helps it release cleanly while keeping the chocolate color intact.
Do Not Overmix the Batter: Once the dry ingredients are added, whisk only until everything is combined. Overmixing can develop gluten, making the cake slightly dense rather than soft and tender.
The Batter Will Be Thin: Do not worry if the batter seems very thin after adding the hot water. That is exactly how it should look. The thinner batter helps create an ultra-moist and soft chocolate cake.
Use Room Temperature Ingredients: Room-temperature sour cream or yogurt and milk mix more evenly into the batter, helping create a smooth texture.
Allow the Cake to Cool Properly: Let the cake cool completely before removing it from the bundt pan. If the cake is too warm, it can break while unmolding.
Cool the Chocolate Sauce Before Pouring: If the glaze is too warm, it can slide off the cake too quickly. Let it cool slightly until it thickens but is still pourable for the best finish.
FAQs For Eggless Chocolate Bundt Cake
Bundt cakes can stick if the pan is not greased properly. Make sure every corner and detail of the pan is coated well with butter or non-stick spray.
Yes! Simply skip the coffee granules and use only hot water.
Absolutely. Plain yogurt or Greek yogurt works perfectly in this recipe.
Yes, this Eggless Chocolate Bundt Cake actually tastes even better the next day because the flavors develop further.
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
More Easy and Delicious Eggless Bundt Cakes
Eggless Chocolate Bundt Cake
Video
Ingredients
- 2 cups (240g) all-purpose flour or cake flour
- ½ cup (42g) cocoa powder
- 2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ½ cup (120ml) oil (sunflower, canola, or vegetable)
- 1⅓ cups (265g) granulated sugar
- ½ cup (120g) sour cream or plain yogurt
- 1 cup (240ml) milk
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
- 1 cup (240ml) hot water
- 1 teaspoon instant coffee (optional)
For Chocolate Sauce:
- ½ cup (120ml) whipping cream
- 2 tablespoon granulated sugar
- 1 cup (170g) semi-sweet chocolate chips (or dark chocolate chips)
- 1 teaspoon butter or coconut oil
Instructions
- Preheat the oven to 350°F (180°C). Generously grease a 9½-inch bundt pan (10-12 cup bundt pan) with oil spray or butter.
- Add 1 tablespoon of white vinegar into 1 cup of milk, mix well, and let it stand for 5 minutes. It will work as a homemade buttermilk substitute.
- Sift together flour, cocoa powder, baking soda, baking powder, and salt. Mix well, and set aside.
- Mix 1 teaspoon of instant coffee into hot water. If you do not want to use coffee, use hot water only.
- In a mixing bowl, combine the oil, sugar, and sour cream. Whisk until well mixed and smooth. Add vanilla extract and mix until well combined.
- Add the flour mixture and the buttermilk substitute (milk and vinegar mixture) alternately to the wet mixture, mixing well after each addition. Then add the hot water and whisk gently until well combined. Do not overmix.
- The cake batter will be very thin; pour it into a greased bundt pan and bake for about 32-35 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and allow the cake to cool completely in the pan on a wire rack. Once the cake is completely cool, carefully remove it from the pan and glaze it with a chocolate sauce.
Making the Chocolate Sauce
- Take Chocolate chips or finely chopped chocolate and butter into a bowl, set aside.
- In a small saucepan, heat the heavy cream and sugar over medium heat until the sugar is dissolved and the cream is hot. Do not boil the cream. Turn off the heat and pour the cream and sugar mixture over the chocolate and butter. Whisk this mixture well until the chocolate is completely dissolved and the sauce is smooth.
- Let the chocolate sauce cool completely, and then pour it over the bundt cake. Allow the chocolate sauce to set for a few minutes before slicing and serving.
Notes
- Grease the Bundt Pan Thoroughly: Bundt cakes easily stick to the pan's intricate shape. Grease every corner of the pan generously with butter or non-stick spray. Dusting lightly with cocoa powder after greasing also helps it release cleanly while keeping the chocolate color intact.
- Do Not Overmix the Batter: Once the dry ingredients are added, whisk only until everything is combined. Overmixing can develop gluten, making the cake slightly dense rather than soft and tender.
- The Batter Will Be Thin: Do not worry if the batter seems very thin after adding the hot water. That is exactly how it should look. The thinner batter helps create an ultra-moist and soft chocolate cake.
- Use Room Temperature Ingredients: Room-temperature sour cream or yogurt and milk mix more evenly into the batter, helping create a smooth texture.
- Allow the Cake to Cool Properly: Let the cake cool completely before removing it from the bundt pan. If the cake is too warm, it can break while unmolding.
- Cool the Chocolate Sauce Before Pouring: If the glaze is too warm, it can slide off the cake too quickly. Let it cool slightly until it thickens but is still pourable for the best finish.
Nutrition (Approximate Values)
Rachana says
Very good recipe. I love it. Good job Jigu
Jigna says
Thanks Rachu, and please keep supporting.
Sapana says
Thanks so much for the recipe! I made the cake with whole wheat flour and used just 1 cup sugar and got an amazing Bundt cake. It’s a recipe for keeps.
Jigna says
Hi Sapana, thanks for your feedback, I like your healthier version and glad that it came out good. May be I will try that way too. Happy baking!
Payal says
This recipe was so good, thanks for sharing! it came out very nice and moist and my family and I enjoyed eating it.
Jigna says
Thanks Payal, really appreciate your feedback.?
Manjula Deshpande says
I tried this one with 25% rye substitution. Turned out great! All your recipes are amazing! Thank you!
Jigna says
Hi Manjula, I liked the idea of substitution! Thank you for your feedback, and I am glad you liked the recipe.
Andres says
Jigna, this is a keeper! Less shopping during COVID-19 means eggless is helpful. I find that a thick good quality olive oil lets the cake rise higher than when I use sunflower oil. I love this batter–I never have to worry about overmixing… Thank you for sharing!
Jigna says
Hey Andres, thank you so much. It is good to know about using thick olive oil, thanks for sharing your experience. I am very glad you enjoyed the recipe.?
Dr Anita K Mohan says
Thanks Jigna! This recipe is so perfect! I made a Bundt cake with the exact same measurements and the result was simply amazing! Then I used half the measures to make a plain chocolate cake and again it was just perfect! So soft and spongy.. better than the best . With the chocolate sauce, this is a straight ticket to sweet heaven. Thankyou again !
Jigna says
Hi Dr. Anita, thank you so much for your kind words and feedback. I am thrilled that you like this bundt cake; it’s also my family’s favorite chocolate cake. Thanks again.😊
Peggy McGinn says
This cake looks & sounds very yummy. I’m wondering in making it can I use regular buttermilk instead of the DIY version?
Jigna says
Hi Peggy, you can absolutely use regular buttermilk instead of the DIY version. You can use either full-fat or low-fat, but do not use fat-free buttermilk.
I hope this will help; happy baking!😊
Ruchikka says
Hi ! Can you pls tell me the Bundt pan size ? 6 cups or 10/12 ?
Jigna says
Hi Ruchikka, for this recipe, use 10-12 cups of the bundt pan.
Michelle B says
Could this recipe be used for cupcakes? Your white cake recipe was the best I’ve found!! You need to publish a cookbook!!
Jigna says
Hi Michelle, you can use this recipe to bake the cupcakes. However, this recipe will give you more than two dozen cupcakes.
I recommend half the recipe and then bake the cupcakes.
And thank you for your encouraging words!
Anjali Sharma says
Great recipe. The cake was super moist and delicious .
Jigna says
Hi Anjali, thanks for taking the time and providing your feedback! It is nice to hear that you liked the recipe.
Brigitta says
I tried the cake today and added some sprinkles on top for the kids… Excellent!!
Super soft & moist!
The whole family loved it!!!
Thank you for the great recipe 🥰
Jigna says
Hi Brigitta, I am glad that your family enjoyed the cake! Thank you so much for your feedback.