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eggless chocolate bundt cake on the plate
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5 from 11 votes

Eggless Chocolate Bundt Cake

By: Jigna
This Eggless Chocolate Bundt Cake is incredibly moist, soft, rich, and deeply chocolatey with a tender crumb and silky chocolate glaze. Made without eggs and without an electric mixer, this easy chocolate cake recipe comes together with simple pantry ingredients and is perfect for birthdays, celebrations, holidays, or whenever you crave a decadent homemade dessert.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 16
Course: Dessert
Cuisine: American
Diet: Eggless, Vegetarian

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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

  1. 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.
  2. 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.
  3. 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.
  4. Use Room Temperature Ingredients: Room-temperature sour cream or yogurt and milk mix more evenly into the batter, helping create a smooth texture.
  5. 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.
  6. 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)

Calories : 305kcalCarbohydrates : 38gProtein : 4gFat : 16gSaturated Fat : 6gPolyunsaturated Fat : 2gMonounsaturated Fat : 7gTrans Fat : 0.05gCholesterol : 15mgSodium : 322mgPotassium : 158mgFiber : 2gSugar : 23gVitamin A : 179IUVitamin C : 0.1mgCalcium : 58mgIron : 2mg
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