This Eggless Chocolate Bundt Cake is rich, fudgy, and delicious! Topped with an irresistible chocolate glaze. So easy to make. This cake recipe, It’s a chocolate lover’s dream come true. The recipe includes step-by-step photos and lots of tips.
Egg-Free Chocolate Bundt Cake Recipe Highlights
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 eggless Bundt cake; you can whip it up by hand. It’s a one-bowl eggless chocolate cake that’s sure to please!
This moist chocolate cake is easy to make and is always the showstopper at any celebration.
You will love this easy homemade Eggless Chocolate Bundt Cake!
Ingredients You’ll Need
Amounts are included in the printable recipe below. You’ll need:
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Oil: Vegetable or canola oil – or any light-tasting oil of your preference.
- Buttermilk: You don’t have buttermilk? No problem!! Check out my recipe of Easy Homemade Buttermilk Substitute [Video].
- Sour cream: You can substitute sour cream for plain regular yogurt. I recommend using the full-fat versions. If sour cream is difficult to find in your country, learn How to Make Sour Cream at Home.
- Sugar: Regular white granulated sugar o caster sugar.
- Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Coffee (optional) – This 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.
- Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour.
- Unsweetened natural cocoa powder: I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise.
- Baking powder & Baking soda: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
1 – Mix wet ingredients: melted butter, oil, buttermilk, sour cream, sugar, vanilla extract, and coffee.
2 – Add dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt
3 – Stir to combine.
4 – Pour the chocolate batter into the prepared pan.
5 – Bake at 350°F for 40 – 50 minutes.
The Best Chocolate Glaze for Cakes
I smothered the top of the cake with a silky, smooth, and so divine chocolate glaze. 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.
- Semi-sweet 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.
Recipe 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.
Frequently Asked Questions
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. If you don’t want to add coffee, just add 2 tablespoons (30 ml) of hot water.
Yes, you can. I like to use unsweetened natural cocoa powder instead of Dutch-processed, because it’s more acidic and reacts with baking soda, allowing your baked goods to rise. Dutch-processed cocoa will work for this recipe, but keep in mind that the texture might be slity difference.
If you want to use a different cake pan, I recommend checking out my One Bowl Eggless Chocolate Cake or my The Best Eggless Chocolate Cake Ever recipes.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Just be sure to stir the batter longer than normal to help give the baked goods proper structure. Also, gluten-free batters need to rest. So let your batter rest for about 30 minutes, so the flour has time to hydrate and soften before baking it.
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter.
My favorite dairy-free butter brands for baking are:
Make sure to use an unflavored, unsweetened variety of non-dairy milk to make your own buttermilk substitute. Soy and oat milk have the best consistency and very neutral flavors, in my opinion. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post.
Also, use your favorite dairy-free sour cream. You can substitute sour cream for dairy-free plain unsweetened yogurt.
Storing & Freezing Instructions
Store leftover cake, well wrapped, at room temperature for 3 – 4 days.
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.
More Eggless Chocolate Dessert Recipes You’ll Love!
- 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…
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Eggless Chocolate Bundt Cake
Equipment
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.
- 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.
Nutrition
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.
Originally posted in January 2021, the post content was edited to add more helpful information, with no change to the recipe in July 2022.
