Mom's Eggless Chocolate Cake

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.

Table of Content

• About this recipe
• Ingredients and substitutes
• Step by step instructions
• Flavor variations
• You may also like
• Printable Recipe
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• Join the conversation

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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. 

About this recipe

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 tablespoon 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.  

Ingredients and substitutes

• 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.

Step by step instructions

Prepare

• Preheat the oven to 170 C / 340 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 tablespoon 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 variations

Eggless chocolate orange cake

• Substitute one cup of the water with orange juice and add ¼ teaspoon of orange extract. (1 tablespoon Cointreau liquor is a great addition too).

Eggless chocolate mint cake 

• Add ½ teaspoon 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 tablespoon ground coffee or espresso powder to the hot water.

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