Eggless Chocolate Bundt Cake

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.

31 comments

  1. A cake that leaves room for a second piece is a good cake indeed ;)

  2. The Cookbook Junkie

    That looks heavenly.

  3. What a gorgeous chocolate cake!
    I can’t help trying it.
    Thank you for your fabulous recipe.

  4. oh dear, I’ve been feeling a need for chocolate for a while!
    this could take care of it.
    Thanks Nic!

  5. Anothe recipe of your that I will be making soon. It looks so impressive!

  6. 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.

  7. 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.

  8. 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!

  9. Wow Nic, that looks incredible! I think one dirty bowl is a small price to pay!

  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. 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

  15. 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.

  16. 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!!

  17. 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!

  18. 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.

  19. OMG! This is sooo sooo soooo good!
    Thanks so much for the recipe :)

  20. 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.

  21. 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.

  22. Hi everybody! Just turned vegan first of the year and stumbled on this recipe and was thrilled to try it! BUT, I’m almost 40 min’s into baking it, and it hasn’t even risen really.. maybe it’s right about HALF of the bundt pan!! I tried to follow recipe exactly and wonder if my baking powder was old?

  23. thank you for this recipe. my little boy is allergic to eggs so i’ve been having really hard time finding recipes for eggless cakes. this one turned amazing though i don’t have bundt pan and baked it in regular square form instead. soft, wet and very chocolate. and eggless :)

  24. I made this cake last night and it was so great, we each had 2 generous pieces! It was incredibly moist & I used the glaze from your Irish Cream Brownies to top it off. Thanks for the delicious recipes!

  25. this looks abs perfect for me to try out :-) Wish me luck with my new silicon bundt pan :-)

    Cheers
    Kalyani
    New Event: Indian Mithai Mela ending 8th Aug
    Ongoing Event : Dish it out- Mushroom and Onions – all this July

  26. Great cake recipe! I’ve made it at least 4 times now.

    The glaze is easily made vegan and for those of you who might want to try and don’t know how all you would do is:

    use dark chocolate chips that have no milk (like President’s Choice brand)
    a vegan margarine (like Earth Balance or Becel Vegan, has to actually say vegan as not all margarine is vegan)
    and for the creamer you can use vanilla or original almond or soy milk, or if you want an extra creamy taste they do sell soy creamer but that can be a bit hard to find.

  27. This was great! I added cinnamon to make the chocolate flavor pop a bit. Used coconut oil for half the cooking oil. I lost about half of it in the bundt pan, so needed to make a frosting for “repairs” ; ) made a cashew creme frosting with some raspberry sauce for a drizzle- happy valentine’s!

  28. I avoid using sugar at all costs.. I use maple syrup or dates molasses, etc… how will the recipe change if I use a liquid sweetener instead of sugar?

  29. hi , i made this cake but it swelled from centre but not from sides. what can be possible reason?/ And i used baking powder instead of baking soda. Could that be the reason.

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