Egg-Free Chocolate Bundt Cake Recipe Highlights
You can never go wrong with chocolate desserts; they are always a crowd-pleaser. This Eggless Chocolate Bundt Cake won’t disappoint and will cure any chocolate cravings you might have. It’s rich, tender, and uber chocolatey! You don’t even need a mixer to make this eggless Bundt cake; you can whip it up by hand. It’s a one-bowl eggless chocolate cake that’s sure to please! This moist chocolate cake is easy to make and is always the showstopper at any celebration. You will love this easy homemade Eggless Chocolate Bundt Cake! 4 – Pour the chocolate batter into the prepared pan.
Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Oil: Vegetable or canola oil – or any light-tasting oil of your preference. Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe of Easy Homemade Buttermilk Substitute [Video].Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.Sugar: Regular white granulated sugar o caster sugar.Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Coffee (optional) – This is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour. Unsweetened natural cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. Baking powder & Baking soda: Make sure they’re not expired or too old.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). 1 – Mix wet ingredients: melted butter, oil, buttermilk, sour cream, sugar, vanilla extract, and coffee. 2 – Add dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt 3 – Stir to combine. 5 – Bake at 350°F for 40 – 50 minutes.
Storing & Freezing Instructions
Store leftover cake, well wrapped, at room temperature for 3 – 4 days.
Heavy cream: 1/2 cup of heavy cream that you will warm over the stovetop or in the microwave for 1-2 minutes.Semi-sweet Chocolate (chips or chunks): 1/2 cup of chocolate that you will add to the warm cream.Light corn syrup: I like to add a bit of corn syrup to my glaze, so it set better, but feel free to omit it if you prefer.
Make sure to generously grease the Bundt pan (in every crevice) so the cake does not stick. If you don’t have sour cream, you can use plain regular yogurt. It produces a lovely cake as well. The coffee is optional, but I recommend its addition because it enhances the chocolate flavor. Adding a little bit will make things taste more “chocolatey” without giving a coffee flavor. Fill your pan about 2/3 of the way to avoid it from spilling out the top. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, which will all affect baking time, so keep an eye on it. If you want to skip the chocolate glaze you can dust the cake with powdered sugar or cocoa powder. Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks
Make sure to use an unflavored, unsweetened variety of non-dairy milk to make your own buttermilk substitute. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.
Also, use your favorite dairy-free sour cream. You can substitute sour cream for dairy-free plain unsweetened yogurt.
Freeze: Let the cake cool completely. Wrap it in several layers of plastic wrap to ensure it is tightly sealed. If you like you can also add an extra layer of aluminum foil for extra protection against freezer burn. Defrost at room temperature before serving. Take into consideration that the cake will lose some of its fluffiness if refrigerated or frozen.
More Eggless Chocolate Dessert Recipes You’ll Love!
No-Bake Eggless Chocolate Cream PieEggless Chocolate Banana BreadEggless Chocolate CheesecakeEggless White Chip Chocolate CookiesEggless Banana Chocolate Chips MuffinsBrowse more recipes…
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You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in January 2021, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
