Mom’s Eggless Chocolate Cake – No Yogurt, no Condensed Milk

The Ultimate Eggless Chocolate Bundt Cake – no Dairy /no Condensed Milk

This eggless chocolate cake is soft, tender, moist and chocolatey with a deep rich color. This cake uses no dairy, which means no yogurt and no condensed milk. Watch the video to see the secret to making this light and fluffy eggless chocolate bundt cake.

Today I’m sharing an old recipe. My mom’s eggless chocolate cake recipe. My mom would bake this cake for my university friends who were vegetarian. Since they could not eat any of the other goodies my mom would make. So she’d bake this for them and they’d never stop raving about it. 

Recently, I sent this cake to my daughter’s school, since the kids celebrated some class event. No one believed this was an eggless cake, and a non-dairy cake. It’s moist, light and fluffy topped with a sweet vanilla glaze. And the kids loved it. 

The best part about this recipe is how simple and easy it is. You don’t need any mixers or extra tools. Just two bowls and a whisk. 

Follow the recipe closely

The secret to this recipe is in the process that I use to make the cake. You can easily go the traditional route of mix dry ingredients, combine wet ingredients and then blend the wet and dry ingredients together. And yet, if you see the recipe below, I follow a slightly different method. 

I add the baking soda to the warm wet ingredients, not the dry ingredients. This plays a huge part in getting that light and fluffy texture to this cake. 

Now you know I don’t do much eggless baking, and yet I love having a few good recipes on hand. And this one I make when I need an eggless cake. Below, I have given you a few variations on how I create more flavors with this cake. 

Do I have to bake it in a bundt pan? Can I bake it in a round pan? 

A bundt pan is a great way to add a little extra to your cake. Can you imagine cutting a chocolate cake baked in a round baking pan without frosting? That same cake baked in a bundt pan looks a lot different when cutting. Having said that, they both taste just as delicious. You can also bake this in two 8 inch round pans or one 8-inch ring pan. 

Can I replace the oil with butter in this recipe? 

I have not tried substituting the oil with butter. However, I highly recommend using oil for a moist chocolate cake. 

Can I use a different glaze? 

Absolutely, try the chocolate glaze I shared with my Devil’s Food Chocolate Bundt Cake.  Add 2 tbsp warm water to my butterscotch sauce, or caramel sauce for decadent butterscotch or caramel glaze. Or, add a few chopped nuts to add more interest to the glaze.  

Let’s Talk Ingredients and Substitutes (Save/Pin)

• Flour – I use regular all-purpose flour, plain flour (maida) for most of my cakes. Since this is easily available and usually on hand in most households.
• Oil – You want to use cooking oil like canola, sunflower or grapeseed. One that does not have any added flavor. 
• White sugar – Adds a nice crisp coating to the cake. This also helps to hold the cake together and caramelize on the edges. 
• Brown sugar – The molasses in the brown sugar contributes to the soft texture as well as adds a rich flavor.
• Hot water – This melts the cocoa powder and gives this cake that deep, almost black, color when baked. It also makes the cake structure light and fluffy when combined with baking soda.

Useful Tips and Tools

• A simple Bowl, whisk and Spatula with a little extra effort will do the trick too.
• Personally, I believe in measuring ingredients by weight, therefore, I rely on my kitchen scale.
• The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to use them when baking rather than trying to guess measurements.
• Bundt pans are a great investment when you want to make something effortless and not decorated. A plain cake in a round pan gets a whole new look when added to a bundt pan. And I highly recommend buying good quality bundt pans, since they give you defined patterns that look pretty, rather than a washed out pattern. And my go-to brand for bundt pans or baking is usually Nordic, and yet there are quite a few other good brands as well. 
• For most of my layer cake recipes on this blog I use 3 x 6-inch round pans or 2 x 8-inch round pans and that would also work with this recipe.
• Once baked always invert your cakes on a cooling rack. This enables air circulation and prevents the steam from pooling at the bottom of the pan.
• Lastly, every oven works differently. So the baking times are just guidelines. Hence, if the cake bakes too quick or too slow, compared to the time given, it might be a good idea to check if your oven needs calibration. An oven thermometer is a great little gadget to help keep the oven temperature in check. And all you need to do is adjust the temperature accordingly.

How to Make an Eggless Chocolate Cake – Eggless Chocolate Bundt Cake (Save/Pin)

Ingredients can be found below in the recipe card with unit conversions

Method

Prepare

• Preheat the oven to 170 C/350 F.
• Prepare your baking pans – grease and dust with cocoa powder a 6 cup or 8-inch bundt pan.
• Combine flour with salt and set aside.

Mix Wet Ingredients

• Combine cocoa powder and hot water. Stir to combine.

• Add both sugars and stir until almost dissolved.

• Then add the oil and vanilla. 

• Lastly, add the baking soda, baking powder and combine well.

• Immediately combine the wet ingredients into the dry ingredients with a whisk to ensure no lumps.

• Pour the batter evenly into the baking pans.

Bake

• Bake in the center of the oven for about 50 to 60 minutes or until a skewer inserted into the center comes out clean.
• Cool for 10 minutes in the pan.
• Then invert onto a cooling rack to cool completely.

Glaze 

• Add 4 tbsp water and vanilla extract to the powdered sugar and mix well.
• Check and adjust consistency – adding water or powdered sugar as necessary. 
• The consistency needs to be a thick pouring consistency. 

Flavor Variation

Eggless Chocolate Orange cake

• Substitute one cup of the water with orange juice and add 1/4 tsp of orange extract. (1 tbsp Cointreau liquor is a great addition too).

Eggless Chocolate Mint Cake 

• Add 1/2 tsp mint extract/ peppermint extract.

Eggless Bailey’s Chocolate Cake 

• Substitute one cup water with one cup Baileys Irish cream. 

Eggless Mocha Chocolate Cake 

• Add one tbsp ground coffee or espresso powder to the hot water.

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Eggless Chocolate Cake

Author: Veena Azmanov

5 from 11 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 50 mins

Total Time: 1 hr

Calories: 318kcal

$10

Adjust Servings Here: 12 Servings

Description

This is a moist, light and fluffy eggless chocolate cake with a soft tender crumb. Baked in a bundt pan this cake is also non-dairy so there is no yogurt or condensed milk. The recipe is simple and easy and takes only 20 minutes to prepare with a baking time of about 50 minutes.

Equipment /Tools

• Stainless steel mixing bowl
• Kitchen Scale
• Measuring Cups
• Measuring Spoons
• Spatula
• Baking Tray
• Oven

Ingredients

For the cake

• 256 grams All-purpose flour
• 50 grams Cocoa powder (unsweetened dutch processed)
• 1 tsp Baking soda
• 1 tsp Baking powder
• 1/2 tsp Salt
• 175 ml Canola oil
• 160 grams Brown sugar 
• 150 grams White sugar
• 375 ml Hot water
• 2 tsp Vanilla

For the Glaze

• 250 grams Powdered sugar
• 3 tbsp Water
• 1 tsp Vanilla extract

Metric – US customary

ADJUST SERVINGS HERE – 12 Servings

Conversions – Switch between Metric & US for other measurement options

Instructions

Prepare

• Preheat the oven to 170 C/350 F.
• Prepare your baking pans – grease and dust with cocoa powder a 6 cup or 8-inch bundt pan
• Combine flour with salt – set aside

Mix Wet Ingredients

• Combine cocoa powder and hot water.
• Stir to combine Add both sugar and stir until almost dissolved
• Then add the oil and vanilla.
• Lastly, add the baking soda, baking powder and combine well
• Immediately combine the wet ingredients into the dry ingredients with a whisk to ensure no lumps.
• Pour the batter evenly into the baking pans.

Bake

• Bake in the center of the oven for about 50 to 60 minutes or until a skewer inserted into the center comes out clean.
• Cool for 10 minutes in the pan.
• Then invert onto a cooling rack to cool completely

Glaze

• Add water and vanilla extract to the powdered sugar – mix well
• Check and adjust consistency – adding water or powdered sugar as necessary.
• The consistency needs to be a thick pouring consistency.

Recipe Notes

Flavor Variation

Chocolate Orange cake

• Substitute one cups of the water with Orange Juice and add 1/4 tsp Orange extract. (1 tbsp Cointreau liquor is a great addition too) 

Chocolate Mint Cake 

• Add 1/2 tsp mint extract/ Peppermint extract

Bailey’s Chocolate Cake 

• Substitute one cup water with one cup Baileys Irish cream 

Mocha Chocolate Cake 

• Add one tbsp ground coffee or espresso powder to the hot water.

 

Recipe Video

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Nutrition Information

Calories: 318kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 313mg | Potassium: 104mg | Fiber: 1g | Sugar: 25g | Calcium: 21mg | Iron: 1.7mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

Keywords – cake, chocolate, dessert, Eggless

Did you make this recipe? I’d love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

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