Eggless Chocolate Bundt Cake

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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

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 Bundt cake pan.
5. 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

Oriana Romero

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.

4.8 from 5 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings 12 slices

Equipment

• Kitchen Scale
• Mixing Bowls
• Bundt Pan
• Spatula

Ingredients

  

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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 teaspoon (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.
• 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.

 

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. Instead of 2 tablespoons of strong hot coffee, you can add 2 tablespoons (30 ml) hot water mix with 2 teaspoons (2 g) espresso instant coffee. If you don’t want to add coffee, add 2 tablespoons of hot water.

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…

 

If you’re going to make this recipe, please read the whole post content to get lots of tips, tricks, and variations.

★ Did you make this recipe? Don’t forget to give it a star rating below!

Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

 

Nutrition

Calories: 461kcalCarbohydrates: 60gProtein: 5gFat: 24gSaturated Fat: 17gSodium: 341mgFiber: 2gSugar: 37g

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Course Dessert

Cuisine American

Calories 461

Keyword bundt cake chocolate eggfree Eggless

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