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.
Table of Content
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 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.
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 (pin)
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 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 variations
Eggless chocolate orange cake
- Substitute one cup of the water with orange juice and add ¼ tsp of orange extract. (1 tbsp Cointreau liquor is a great addition too).
Eggless chocolate mint cake
- Add ½ 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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Recipe
Description
Video
Ingredients
For the cake
- 2 cups (250 g) All-purpose flour
- ½ cup (45 g) Cocoa powder (unsweetened dutch processed)
- 1 tsp Baking soda
- 1 tsp Baking powder
- ½ tsp Salt
- ¾ cup (180 ml) Canola oil
- ¾ cup (165 g) Brown sugar
- ¾ cup (150 g) White sugar
- 1 ½ cup (350 ml) Hot water
- 2 tsp Vanilla extract
For the Glaze
- 2 cups (240 g) Powdered sugar
- 3 tbsp Water
- 1 tsp Vanilla extract
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 ¼ tsp Orange extract. (1 tbsp Cointreau liquor is a great addition too)
- Add ½ tsp mint extract/ Peppermint extract
- Substitute one cup water with one cup Baileys Irish cream
- Add one tbsp ground coffee or espresso powder to the hot water.
Nutrition Information
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
Meera Iyer
Hi Veena
I tried this eggless chocolate, it was so soft and spongy that It just fell apart. I couldn’t cut it into pieces 😉. Is it supposed to be like that. I have uploaded pic on FB group
Week 2 Day 2 done
Veena Azmanov
Meera the cake is light and airy and yes you need to be careful. There is no eggs holding it all together so the cake is delicate.
Mita
Week 2,day 5 done.
I used this Eggless chocolate cake recipe, less sugar though, it was absolutely delicious. I used crushed oreos and melted chocolate between the layers and red velvet chocolate for the drip ( thought it was white chocolate, this was a mistake but went for it anyway), I added the icing and melted chocolate and a chocolate decoration, strawberries, oreos, whispers and chocolate sticks. Will share the pic on our FB group now. Thanx so much Veena, I have gained a lot of confidence or I got lucky lol
Veena Azmanov
Thank you, Mita. I am so happy you enjoyed this masterclass and my recipes. Thank you so much for the feedback
Jayshri
Hi Veena ,
The recipe card says 1 tsp each of baking powder and baking soda. While in the method u HV mentioned only baking soda. Confused is there any mistake in ingredients or in the method. Use both or only baking soda ? Thanks
Veena Azmanov
Hey Jayshri. Sorry, yes, there is baking powder and baking soda, both in the recipe. Just corrected the typo. Thanks so much for bringing it to my attention.
Ritu
Hello Ma'am
I tried this recipe in my Nordicware Bundt pan same as yours but it didn't come out right. Cake got stuck to the pan, I dusted it properly with oil and flour but still it got stuck. What am I doing wrong here?
Veena Azmanov
If you are using a good quality pan then the only reason it could stick is if you are not greasing and dusting it properly. Also make sure to wipe off excess oil before you add flour. If you have puddles of oil and flour those could bake into the cake and get stuck.
Sheetal
Hi Veena ,cake came out too good..it was like cottony soft,moist,rise well,proper sweet..just perfect.
I was in search of a good chocolate cake recipe which goes well with whipped cream..
Just one question..it was crumbly ,will it be good after it gets chilled.
Veena Azmanov
Hey Sheetal. So happy you enjoyed this recipe. We do love it too. This does go with whipped cream. I did make a strawberry and cream cake with it last week. And a black forest cake with it last year. It is a bit on the crumbly side but that why it's so light and fluffy without the eggs. And yes, chilling will make it firm but I would not use this to carve for a novelty cake.
Sheetal
Thanks for your response..I chilled the cake but still it was too soft.
But the good thing is vanished in a day.kids loved it..it does not need sugar syrup soaking even
Veena Azmanov
Thanks, Sheetal. My eggless chocolate fudge cake is less crumbly if you want to use that instead.
Shreya
Hi there,
Tried the receipe like the way u mentioned, the cake turned out well but it had an after taste of baking soda. I guess the amount of baking soda is to be reduced, 1tsp of baking powder with 1/2 tap of baking soda can be used instead of two whole tsp of baking soda.
Veena Azmanov
Hey Shreya. Yes, I retested the recipe last week and used 1 tsp baking powder, 1 tsp baking soda. Turned out well. Thanks for the feedback. I will keep your suggestion in mind for next time. The type of baking soda can have an after taste too.
Preeti
Hi made this cake it's very soft tat crums r coming even if I try to pack it or shift it. As it's too soft it's even breaking is this cake suitable for fondant covering ?
Veena Azmanov
Hey Preeti. This is a delicate cake. No, it is not suitable for fondant. Its very delicious but very light and fluffy. Fondant will be heavy for it. Chill the cake well if need to frost it.
Diana Emmons
Hi there,
Once again you have piqued my curiosity. I am wondering if I can substitute Olive Oil for the Canola oil in this recipe? Also I notice that your recipe does not call for the use of vinegar as do most eggless/dairy free recipes. I am planning to try this recipe in hopes of finding a really moist chocolate cake for my grandson's first birthday. Thank you for all you do!
Veena Azmanov
Hey Diana. You can use olive oil if you don't mind the cake with olive oil flavor. NO there is no vinegar in this cake. As you can see in the video - I have shown the process. You can see the cake batter is only half that pan before baking but the finished cake is almost full because it rises beautifully with this process.
The FB video is a little longer. I have to upload a YouTube video which may happen sometime next week. You can see in detail there how I made it. It's light and fluffy. Make sure to follow my method, please.