This Eggless Chocolate Bundt Cake is soft, super moist, tempting, and extra chocolatey with a creamy and velvety chocolate sauce!
Chocolate Bundt Cake is always a family favorite, and this recipe always works perfectly. Moreover, the bundt pan guarantees evenly baked cake and a beautiful shape. The chocolate glaze on top adds more deliciousness.
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About Eggless Chocolate Bundt Cake
I often make a chocolate cake because my family loves it. And for me, the chocolate cake should be super moist and melt in the mouth. I have already posted some chocolate cake recipes, but my favorite is bundt cake. Because making a cake in the bundt pan is straightforward, it guarantees the even baking and looks beautiful.
The cake derives a beautiful shape, and hence sometimes, there is no need for any fancy decorations. Only a dusting of powdered sugar or a sugar glaze works fine for the bundt cakes.
My family mostly prefers a cake without icing or with very mild frost. So I have poured chocolate sauce on this eggless chocolate bundt cake. And the sauce makes the cake super chocolatey and also moistens the cake further.
If you do not want to prepare the chocolate sauce, you can simply dust the cake with powdered sugar.
Texture: This cake is amazingly moist and soft with tender crumbs. It melts in the mouth with a velvety texture.
Flavor: Full of chocolate flavor with a sweet hint of vanilla. The chocolate sauce makes the cake double chocolatey.
Ease of Making: Making the cake batter is easy and quick. There is no need for an electric mixer, and only mixing bowls, whisk, and spatula are required.
Why You Will Love This Cake
- Moist, Tender, and Delicious
- Super Chocolatey
- Easy and Quick Recipe
- Tempting and Irresistible
- Topped with Velvety Chocolate Sauce
For The Chocolate Cake
- Flour: I make this cake using all-purpose flour and cake flour both. And with either one, the cake comes out soft and moist. However, for a more tender and delicate cake, use cake flour. Also, measuring the flour correctly and using the kitchen scale for the best results is essential.
- Cocoa Powder: I have tried this cake recipe using natural cocoa powder and Dutch-process. And with any cocoa powder, this cake turns out equally delicious. However, my personal favorite is Dutch-process cocoa powder. So go with your preference and use either natural cocoa powder or Dutch-process.
- Baking Powder and Baking Soda: Both are leavening agents and are essential for this recipe.
- Oil: Oil makes the cake very moist and soft. I have made this Eggless Chocolate Bundt Cake using Canola oil and Sunflower oil with the same results. So you can use either one or use vegetable oil.
- Sour Cream / Yogurt: One of my go-to ingredients for baking is sour cream or yogurt. They provide moisture and make the cake moist and soft. You can use what is available to you. For yogurt, you can use plain or Greek. Homemade yogurt is perfectly fine too. Use full-fat sour cream or yogurt for the rich and moist cake.
- Milk + White Vinegar: This is a DIY version of buttermilk. It is an easy homemade substitute if you can not find the store-bought buttermilk. Instead of white vinegar, lemon juice or apple cider vinegar can also be used. But I prefer white vinegar. Use full-fat or 2% milk to make buttermilk, and do not use low-fat milk.
- Hot Water: Hot water makes cocoa powder bloom and dissolve. After adding hot water, the batter will be very thin. And that makes this cake further moist.
- Instant Coffee: Adding a coffee powder into hot water is optional. But coffee makes the cake darker in color without tasting the coffee.
- Vanilla: This flavor goes perfectly well with the chocolate cake. Use pure vanilla if possible for the best flavors.
For The Chocolate Sauce
- Whipping Cream: Cream makes the sauce rich, smooth, creamy, and velvety. Heat the cream until it is hot and the sugar is completely dissolved. But do not boil the cream. It should be hot enough to melt the chocolate chips but not boiling.
- Chocolate Chips: Use chocolate chips or roughly chopped chocolate bar. If you like a deeper chocolatey taste, use dark chocolate instead of semi-sweet.
- Sugar: Two tablespoon of sugar will make the sauce perfectly sweet.
- Butter: Adding a little butter makes the sauce shiny and smooth. Instead of butter, you can also add a teaspoon of coconut oil.
Step by Step Directions
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 into 1 cup of milk, mix well and let it stand for 5 minutes.
- It is the DIY version of buttermilk. 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 oil, sugar, and sour cream together until the mixture is well combined and smooth.
- Add vanilla extract and mix until well combined.
- Add dry ingredients in two parts alternating with DIY buttermilk (a milk and vinegar mixture).
- Mix until everything is incorporated. Do not overmix.
- Now add hot water, and whisk the mixture 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 from the oven and let the cake cool completely in the pan on a wire rack.
- Once The cake is cooled completely, carefully remove it from the pan and place it on the plate or cake stand.
Making The Chocolate Sauce
- Take the chocolate chips and butter into a cup with a spout or bowl.
- In a small saucepan, heat heavy cream and sugar on medium flame until sugar is dissolved and cream is hot.
- Alternatively, you can also 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 chocolate and butter.
- Whisk this mixture well until 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.
- This Chocolate Bundt Cake is super chocolatey, and it is delicious on its own.
- Or enjoy the chocolate cake slice with a cup of tea or coffee.
- For a decadent dessert, serve the cake with a scoop of ice cream,
- This cake stays well at room temperature for 3-4 days.
- Refrigerate the cake for up to 8-10 days. If the cake is refrigerated, bring it to room temperature before serving.
- If you want to freeze it, let it cool completely, and do not glaze the cake. Then, wrap the bundt cake tightly with freezer-safe plastic wrap or place it in the freezer bag. Freeze the cake for up to a month. Then, thaw the cake completely before pouring the chocolate sauce.
So I hope you will like this recipe and if you make it, please leave your comment. You can also easily rate the recipe in the recipe card below.
More Eggless Chocolate Cakes
Eggless Chocolate Bundt Cake
- 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
- Pre-heat the oven at 350 °F and spray a bundt pan evenly with non-stick cooking spray. Or grease bundt pan evenly with butter.
- Add 1 tablespoon of white vinegar into 1 cup of milk, mix well and let it stand for 5 minutes. This is our DIY buttermilk.
- 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 not using coffee, just use 1 cup of hot water. Set aside.
- In a mixing bowl, mix oil, sugar, and sour cream together until mixed well and smooth. Add vanilla extract and mix until well combined.
- To this wet mixture, add half of the flour mixture and half of the buttermilk (milk + vinegar mixture). Mix well; add remaining flour mixture and buttermilk. Mix well and add hot water, and whisk the mixture until well combined.
- The cake batter will be very thin; pour this 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 from the oven and allow the cake to cool completely in the pan on a wire rack. Once The cake is cool completely, carefully remove it from the pan and glaze it with a chocolate sauce.
- Take Chocolate chips or finely chopped chocolate and butter into a bowl, set aside.
- In a small saucepan, heat heavy cream and sugar on medium flame until sugar is dissolved and cream is hot. Do not boil the cream. Turn off the heat and pour cream and sugar mixture over chocolate and butter. Whisk this mixture well until chocolate is completely dissolved and The sauce is smooth.
- Let the chocolate sauce cool completely, and then pour over the bundt cake.