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.
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
- If you bake often, it would be a good idea to invest in a cake mixer like a K-Mix or Kitchen Aid. Having said that, you don't have to buy an expensive stand mixer, a simple hand mixer works great too.
- I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking.
- The same goes for my measuring cups and measuring spoons. It's always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- I think one set of baking pans is a must for any home baker. For my coffee cakes, I like to use my 8 x 8 square baking pan or 9 x 3 inch round baking pan or 9 x 13 sheet cake pan.
- Once baked, always invert your cakes on a cooling rack. This encourages air circulation and prevents the steam from pooling at the bottom of the pan.
- Every oven works differently. So, the baking times are just guidelines. In the case of cakes, a skewer inserted in the center is a great indication. If the cake bakes too quickly 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. All you need to do then is adjust the temperature accordingly.
How to make an eggless chocolate bundt cake (Save/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 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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Description
Ingredients
For the cake
- 256 grams (2.05 cups) All-purpose flour
- 50 grams (0.58 cups) Cocoa powder (unsweetened dutch processed)
- 1 tsp (1 tsp) Baking soda
- 1 tsp (1 tsp ) Baking powder
- 1/2 tsp (1/2 tsp) Salt
- 175 ml (0.74 cups) Canola oil
- 160 grams (0.73 cups) Brown sugar
- 150 grams (0.75 cups) White sugar
- 375 ml (375 ml) Hot water
- 2 tsp (2 tsp) Vanilla
For the Glaze
- 250 grams (2.08 cups) Powdered sugar
- 3 tbsp (3 tbsp) Water
- 1 tsp (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 1/4 tsp Orange extract. (1 tbsp Cointreau liquor is a great addition too)
- Add 1/2 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.
Equipment
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
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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.
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.
Hemalata Dash
Hello
I followed this recipe step by step came out well. The taste was good I tried few other recipes from your side which came out well.
Veena Azmanov
Hey Hemalata. So happy to hear that. Thanks for coming back to write this feedback.
Richa
Thanku very much for the yum recipe. It turned out very well, apart from sone issues like extreme bottom middle layer waa nkt cooked properly. Although the toothpick came out clean, but there was this one layer which was not cooked. I had used preheated oven at 170 degree for 20m and had baked the cake at 180 degree for 35m , any idea where could go wrong?
Veena Azmanov
Richa are you using the right setting for the oven? Are you placing the cake in the middle of the oven? If the oven is small perhaps place the cake on the lower shelf next time and see if it helps.
Richa
Hi Veena, First of all big thanks for this amazing recipe. It turned out very yum. But I just faced one issue, extremely lower middle portion was slightly uncooked, rest of the whole cake was properly cooked. I had preheated at 170 degree for 20m, and had baked the cake for 35 m at 180 degree. Any idea where did I go wrong?
Veena Azmanov
Sounds like you might have just taken it out a minute or two earlier Richa. Happens sometimes. If it happens again then you can try troubleshooting. Sounds like it just needed a minute or two more.
Sarah
Hi can i use this cake for a fondant two tier cake?...thanks
Veena Azmanov
Yes you can sarah! I've used it very successfully under fondant.
Shalaka Gadkari
I love this recipes. My kids really enjoyed it. I stays so moist too! Next I'm going to try the Orange flavor. Thanks so much for sharing your recipes. They always work.
Veena Azmanov
Thank you so much Shalaka. I'm so happy your kids enjoyed this recipe. Yes, do try the orange if you love the combination of orange and chocolate. - Thanks so much for this feedback. Appreciate that you took the trouble to come back and let me know. Thanks
Annette Pereira
Hi,
just went thorough ur site. I loving Making cake. I stay in India. Can recommend me where will I get it books. Which r ur best books?
thankyou
Annette
Veena Azmanov
If you look under the top menu - I recommend. You will see the I recommend - books I love tab.
Thanks
reena jain
Hi .
Wonderful.... Recipes.
I 'll have 2 make it.
ThankU
Victoria Garcia
Me gustaria un biscocho
Amutha Nanni
Hi Veena,
Your recipe is wonderful!! After a long time, i got a perfect recipe. Thanks for the wonderful recipe.i tried this recipe, it came good and the taste was aso good!. how can i keep it in moisture?
and can you pls share the recipe of "Eggless Venilla"
Thanks!
Veena Azmanov
Hi Amutha, SO happy you found this recipe perfect for you. You can add sugar syrup to the cake after it's baked if you want to keep it moist for further decorating. Thanks for taking the trouble to write this feedback. Appreciate it very much.
shalu
Yum!!! The recipe sounds wonderful!! I'll have to make it someday 🙂
Veena Azmanov
Thanks Shalu - Let me know what you think if you try it