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This Eggless Chocolate Bundt Cake is rich, fudgy, and delicious! Topped with an irresistible chocolate glaze. So easy to make. It’s a chocolate lover’s dream come true.
Easy Eggless Chocolate Bundt Cake Recipe
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 Bundt cake; you can whip it up by hand. It’s a one-bowl cake that’s sure to please!
It is easy to make and is always the showstopper at any celebration.
You will love this easy homemade Eggless Chocolate Bundt Cake!
EGGLESS CHOCOLATE BUNDT CAKE INGREDIENTS
Amounts are included in the printable recipe below. You’ll need:
- Unsalted butter
- Vegetable or canola oil
- Buttermilk
- Sour cream
- Granulated sugar
- Pure vanilla extract
- Coffee (optional)
- All-purpose flour
- Unsweetened natural cocoa powder
- Baking powder
- Salt
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
HOW TO MAKE EGGLESS CHOCOLATE BUNDT CAKE
- Mix wet ingredients: melted butter, oil, buttermilk, sour cream, sugar, vanilla extract, and coffee.
- Add dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt
- Stir to combine.
- Pour the chocolate batter into the prepared Bundt cake pan.
- Bake at 350°F for 40 – 50 minutes.
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
THE BEST CHOCOLATE GLAZE FOR CAKES
This chocolate glaze is silky, smooth, and so divine. You’ll only need 3 simple ingredients to make it.
- Heavy cream: 1/2 cup of heavy cream that you will warm over the stovetop or in the microwave for 1-2 minutes.
- 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.
BAKING TIPS
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- 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
STORING
STORE leftover cake, well wrapped, at room temperature for 3 – 4 days.
TO 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.
LOOKING FOR MORE EGGLESS CHOCOLATE DESSERTS?
- No-Bake Eggless Chocolate Cream Pie
- Eggless Chocolate Banana Bread
- Eggless Chocolate Cheesecake
- Eggless White Chip Chocolate Cookies
- Eggless Banana Chocolate Chips Muffins
- Browse more recipes…
Eggless Chocolate Bundt Cake
This Eggless Chocolate Bundt Cake is rich, fudgy, and delicious! Topped with an irresistible chocolate glaze. So easy to make. It's a chocolate lover's dream come true.
Ingredients
For the Chocolate Bundt Cake:
- 1/2 cup (115 g) unsalted butter, melted
- 1/2 cup (120 ml) vegetable or canola oil
- 1 1/2 cups (360 ml) buttermilk
- 1/2 cup (120 g) sour cream
- 2 cups (400 g) granulated sugar
- 2 teaspoons (10 ml) pure vanilla extract
- 2 tablespoons strong hot coffee (optional) (see notes)
- 2 1/2 cups (350 g) all-purpose flour
- 3/4 cup (90 g) unsweetened natural cocoa powder
- 3 teaspoons (12 g) baking powder
- 1 teaspoon (6 g) baking soda
- 1/2 teaspoon (2 g) salt
For the Chocolate Glaze:
- 1/2 heaping cup (115 g) chocolate chips or chunks
- 1/2 cup (120 ml) heavy cream
- 2 teaspoons (10 ml) light corn syrup (optional) (see notes)
Instructions
Make the Chocolate Bundt Cake:
- Preheat the oven to 350º F (180º C). Spray a 12-cup, nonstick Bundt pan with baking spray with flour.
- Combine the melted butter, oil, buttermilk, sour cream, sugar, vanilla extract, and coffee in a large bowl and whisk together.
- Add the flour, cocoa powder, baking powder, baking soda, and salt; stir until just combined.
- Spoon the batter into the prepared pan and smooth the top with a spatula.
- Bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then remove from the pan. Allow the cake to cool completely on a wire rack before glazing.
Make the Chocolate Glaze:
- Place the chocolate in a medium heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer gently. Do not let it come to a rapid boil—that’s too hot! Alternatively, you can heat the heavy cream in the microwave for 1-2 minutes.
- Pour the cream over the chocolate, then let it sit for 2 to 3 minutes to soften the chocolate gently.
- Mix slowly with a metal spoon or small rubber spatula until completely combined, and chocolate has melted. Add light corn syrup, if using. Mix well to incorporate.
- Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.
Oriana’s Notes
BAKING TIPS
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- 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.
- 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.
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.
STORE: The cake can be stored at room temperature for up to 3 days.
FREEZE: The cake can be frozen for up to 2 months. Make sure to wrap it tightly in several plastic wrap layers 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.
Looking for more eggless chocolate desserts?
- No-Bake Eggless Chocolate Cream Pie
- Eggless Chocolate Banana Bread
- Eggless Chocolate Cheesecake
- Eggless White Chip Chocolate Cookies
- Eggless Banana Chocolate Chips Muffins
- Browse more recipes…
Nutrition
Calories: 461kcalCarbohydrates: 60gProtein: 5gFat: 24gSaturated Fat: 17gSodium: 341mgFiber: 2gSugar: 37g
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The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about Eggless Baking.
Hello, this looks great! Can I make it in a normal round cake tin?
Hello Jen! To make a regular round cake I recommend using this recipe >>> One Bowl Eggless Chocolate Cake Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This recipe looks awesome! However can I use light brown sugar instead of regular granulated sugar?
Hello Savita! Yes, you can but keep in might that the texture will be different. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
That is the best chocolate cake ever!!! Thank you and love your recipes!! Ordered your cookbook.
Hello Patty!! Awww… you are very kind! I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Hi Oriana
A Very Happy Valentine’s Day to you!! And this recipe of yours has made our day truly special ❤❤… I bought a bundt pan and recreated this recipe for Valentine’s celeb… It turned out stunning… Thanks a million to your recipe.. Shared pics on Instagram. Please do check it out when time permits… Love and hugs
Hello Sudha! I hope you had a wonderful Valentine’s Day. I saw your photos…it looks so good! This cake is a family favorite, and I ‘m glad you loved it too. xoxo
Hey Oriana,
Love your recipes!! Regarding the above recipe, could I replicate the same in a bundlette pan since I don’t have a bundt cake pan. If yes, what would be the baking time or any other changes ? Please help. Thank you.
Hell Sudha! The baking time may vary depending on your oven and the size of the pan you are using. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello Oriana
Can I use this recipe under fondant .? Will the cake carry the weight of fondant, esp when the cake has to travel for 12-13 hours..
Hello Lourdes! Yes, you can use fondant. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hi Oriana from London, U.K
I’m looking to make the chocolate Bundt cake today and have a few ingredient translation queries:
– Is sour cream the same as our British soured cream or is it crème fraîche?
– Can I make buttermilk using Almond Soya?
– Can I use distilled malt vinegar to make the buttermilk or is it a particular type of vinegar?
– Heavy cream is what we call double cream? Just checking!
I’m really pleased I discovered your website of eggless baking and just before Christmas, I’ve tried quite a few recipes already and next week I’ll be baking the velvet cake as a birthday cake.
Thank you for sharing your wonderful and making my baking life sooo much easier.
Sandy
Hello Sandy! 1-Sour cream is soured cream. 2- yes, you can make buttermilk with plant-based milk. 3- I recommend apple cider vinegar or regular white vinegar. 4- yes, heavy cream is what you know as double cream (at least 35% fat). I hope my recipes inspire you to continue cooking and baking. Please make sure to reach out if you have any questions or special requests. I am happy to help! 🙂
Hi! If I substitute Hung curd in place of sour cream?
Hello Vaishnavi! I am sorry, but I haven’t tested this recipe with Hung curd. You can use regular plain yogurt, though. If you do try using this alternative ingredient, please let me know the outcome. Thanks for your interest in my recipe.🙂
Received this recipe in my email this morning and made it today. This was the best, chocolate cake ever without eggs. The only change I made was to use cake flour (which I made using all-purpose flour and corn starch – One cup of flour remove 2 tablespoons of the flour and replace with 2 tablespoons of corn starch and sift it twice before adding the other dry ingredients.). This was light, fluffy, and just as good as any cake with eggs. I also made the glaze without the corn syrup because I did not have any. I loved this cake and hubby Mr. fussy was scraping the crumbs off his plate a sure sign of success!!! Thank you I love your recipes, Oriana, as do many of the people in my eggless allergy group on Facebook where we share your recipes all the time! I will be posting this one! I have never made a recipe of yours I did not LOVE. Hubby’s favorite is your eggless key lime pie!
Hello Caryn! So glad you and your husband enjoyed this recipe. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
Hi, if I want to bake in a 6 cup bundt pan, can I just halve the recipe? Also, repeating Srishti’s comment above, how much white vinegar do I add to 1.5 cups of milk to make buttermilk? I never keep buttermilk on hand! Thank you
Hello Ruhana! Yes, you can half the recipe. 1 1/2 cup (360 ml) milk + 1 1/2 tablespoon (22.5 ml) vinegar. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hola..can plain yogurt be used instead of sour cream?.
Also how to make 360ml buttermilk? Is it like 360 ml of milk + 1 tbsp.of white vinegar??
Hello Srishti, yes, you can use regular plain yogurt. It’s 360 ml + 1 1/2 tablespoon (22.5 ml) of vinegar. Hope that helps!