Eggless Chocolate Bundt Cake January 26
The wacky cake (aka crazy cake) is sometimes known simply as a “dump cake”. Interesting and appetising (or not) names aside, it basically comes doen to one thing: this cake is made all in one bowl and has no egg, dairy or other animal products. It is leavened by the chemical reaction between baking soda and vinegar. The recipe originated in wartime, when there was a shortage of eggs, butter and milk, but managed to stand the test of time. This isn’t surprising at all if you have ever made one of these cakes, since they are supremely simple. In fact, if you are not using a bundt pan, the whole cake can be mixed in the pan.
The other reason they have stood the test of time is obviously the taste. These cakes have a moist, light texture and an excellent chocolate flavor. The interior of the cake, which unfortunately cannot be seen in the photo above, is quite dark and rich looking, though the cake has none of the heaviness that can result from “richer” chocolate cakes. I much prefer this sort of cake to dense ones, because I find that the relative lightness goes very well with coffee or tea, not to mention that I migh have room for a second piece.
There are lots of recipes, all with slight variations, for this cake as simple, one layer cake. Bundt recipes seem to be much more difficult to find. The advantage to using a simple square baking dish is, again, that the cake can be mixed entirely within it, but bundt cakes look a little more interesting and I’m willing to dirty one bowl when I cook.
The cake is actually vegan, but there is no way to discern that from tasting it (if you can ordinarily taste the eggs in your cakes, you might want to rethink the recipe you’re using). The glaze I made is not vegan, though I’m sure that vegan equivalents could be substituted. It’s thick and chocolatey, as well as easy to pour. It also sets firmly, so it is easy to slice through. It makes a great bundt glaze for a 9 or 10-inch cake, but could just as easily be spread on top of a round or square cake. The richness of the chocolate glaze is the perfect contrast to the light, delicious texture of the cake and the cake as a whole turns out to have a peasantly dark chocolate taste.
Eggless Chocolate Bundt Cake
2 1/4 cups all purpose flour
1/2 cup cocoa powder
1 cup sugar
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1 cup water
9 tbsp vegetable oil
1 tsp vanilla extract
1 tbsp apple cider vinegar (or white vinegar)
Preheat oven to 350F. Grease and flour a 9-inch bundt pan.
In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda and salt. Pour in water, vegetable oil, vanilla extract and vinegar, whisking thoroughly, but quickly, until the batter comes together and is quite smooth.
Pour into prepared pan.
Bake for 45-50 minutes at 350F (my oven was a little wonky, so do check with a toothpick), until a tester comes out clean and the cake springs back when gently pressed.
Allow to cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Once the cake as cooled, top with any glaze.
Satiny Chocolate Glaze
(based on this Hershey’s recipe)
3/4 cup plus 2 tbsp bittersweet chocolate chips (like Ghiridelli)
3 tbsp butter
1 tbsp heavy cream
1 tsp vanilla extract
Melt chocolate chips and butter together in a medium bowl. Whisking constantly, bour in heavy crea, followed by vanilla. When glaze is smooth, pour or spread onto cake. Let cake set out for at least 2 hours to allow the glaze to set up.
Makes enough to glaze a 9 or 10 inch bundt.
Luisa Jan 26
A cake that leaves room for a second piece is a good cake indeed
The Cookbook Junkie Jan 26
That looks heavenly.
bokbaksa Jan 26
What a gorgeous chocolate cake!
I can’t help trying it.
Thank you for your fabulous recipe.
Melissa Jan 26
oh dear, I’ve been feeling a need for chocolate for a while!
this could take care of it.
Thanks Nic!
Rebecca-bakesale Jan 26
Anothe recipe of your that I will be making soon. It looks so impressive!
Anonymous Jan 26
This recipe reminds me my mom-in-law’s “Wesson Oil Cake”. You can make it without having practically anything special in your cupboard.
Hers uses white sugar, but I’m going to try this one - somehow the brown sugar sounds far more intriguing.
MusicalMom Jan 26
Yummy! I have a similar recipe for a layer cake. I’ll have to try this one, too! My daughter is allergic to eggs, so I love finding recipes that don’t need them.
kickpleat Jan 26
i love this cake…its one of my standbys when i don’t have much going on in my cupboards or fridge! i usually make it into cupcakes, but i love the idea of making in a bunt pan. plus, it’s good for vegan friends. yum!
Cathy Jan 26
Wow Nic, that looks incredible! I think one dirty bowl is a small price to pay!
Baking Soda Jan 27
Could it be that this is THE eggless cake? I’ve been trying different recipes for my friends 9-year old who is allergic to eggs, but so far they were bland, tasting of baking soda, or stayed flat. Going to try this one!
Ria Jan 27
Speaking of bowls, if you mix it in the pan, you can’t lick the “bowl,” hahaha. But I’m sure you can still lick the spoon.
Rinn Jan 28
My son and nephew are allergic to dairy and eggs, and this has been their birthday cake for the past few years. It’s fabulous. I also just found a good white eggless cake on vegweb.
Jane Jan 31
I tried this cake last nite and I like it better than cake WITH eggs! I tried adding a little kahlua and it gave it a nice little kick! Served with vanilla bean icecream, it’s absolutely delicious!
Baking Fairy Mar 26
I tried this cake and it was good, but I tried this other minty version and got so much rave reviews, it is amazing…Here. give it a try…
http://bakingfairy.blogspot.com/2006/03/chocolate-mint-cake-and-cupcakes-vegan.html
grignote barbotine Apr 3
I did it ! it’s amazing.
you can see it on my blog http://www.grignotebarbotine.fr/?p=352
Your new design it’s beautiful I like it.
Nikki Jul 1
I LOVE this cake - I make it in a square pan then turn it into gooey fudgey brownies. For topping I melt 200g dark chocolate buttons with 1/2 cup heavy cream and a cup sifted icing sugar goes in when it’s runny. Put the frostingin the fridge then spread it on and cut into squares - YUM!!
Nigel Aug 1
It looks amazing. I don’t have a bundt pan, so I can’t make many of the cakes and desserts I want to. Is it possible to simply substitute the bundt pan for a square pan, with the same results?
Thanks, and I love your website!
Nicole Aug 1
Nigel - You can use a regular pan. A 9×9-inch square pan should be able to accommodate the same amount of batter as a 9-inch bundt pan, although the baking time may vary somewhat. I’d check it at 30 minutes, then in 5 minute intervals, to make sure it doesn’t get overdone.
SweetchocoM Mar 2
OMG! This is sooo sooo soooo good!
Thanks so much for the recipe
Mark May 28
I have recently stumbled onto your site, and enjoy it as I have taken on a little baking as a hobby. Really like the Eggless recipe. Can this be used as a base for other cakes recipes, like the ones you have here (the ones with oreos, choco mint, choco rasp, etc,)? That would certainly cut down on fat and cholesteral, which is nice. Look forward to any comments. Great site.
Lori Oct 6
This cake has turned out amazing every time. I take it to work because there is a lady there allergic to eggs, and nobody notices there are no eggs in it. My baking time was longer than the suggested time. Closer to one hour.