Monday, March 1, 2010

Eggless Chocolate Bundt Cake

I bake a LOT, but the only cake I've made before (aside from cheesecakes, that's a whole other thing) was such an unqualified disaster that I'd been afraid to get back in there and try again.

Weird, right? Afraid of cake? This was nearly six years ago - the episode had a big impact. Granted, the recipe I used that time had an error in it - there was no rising agent! So it tasted alright, but the texture was like... well, the sole of a rubber flip flop. Compounding my fear of cakebakery was my recent decision to stop eating eggs - I thought I'd never find a recipe that worked.

But I've been craving chocolate cake lately, and having weekend guests was the perfect excuse to be brave and wander back into the wild world of cake. Recipezaar to the rescue! This recipe for Chocolate Bundt Cake is eggless, easy, and so delicious! Originally posted by swirlycinnacakes, I've made a few small modifications. It is a dense cake, but rich and moist.

The photo's mine - you can see how quickly we are demolishing this yummy cake. It was a perfect, pretty ring on Saturday afternoon. Excuse the finger swipes through the icing on the plate! I blame my husband (and he'll blame me ;) we may both be right).

Eggless Chocolate Bundt Cake
  • 2 1/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup water
  • 1/4 cup plus 1 Tbsp vegetable oil
  • 1 teaspoon vanilla extract
  • 1 Tbsp apple cider vinegar (or white vinegar)
Preheat oven to 350°F Grease a 9-inch bundt pan and dust with cocoa powder.
In a large bowl, whisk dry ingredients together.
Combine wet ingredients in a smaller bowl, then pour over dry. Mix just to combine (overmixing can result in a tough product).
Pour into prepared pan.
Bake for 45 minutes at 350°F, 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 this glaze:

Chocolate Glaze
  • 2 Tbsp melted butter
  • 3 Tbsp cocoa
  • 1 cup icing sugar
  • 3 Tbsp hot water
Mix together until smooth. Add a little extra water if you need to, to get a pourable consistency. Pour over cake. Lick spoon. Lick bowl. Resist poking finger into glaze on cake.

Next time - and there will be a next time - I'm going to add 3/4 cup of chopped maraschino cherries to the batter, just for fun.

Have I mentioned the best way ever to grease pans? I haaate getting my fingers greasy and this is a good solution. When you're finished your block of butter, save the foil paper it's wrapped in. Just fold it up and tuck it in the fridge. When you need to grease a pan, just unfold and wipe the paper across the pan.

After a disappointing cabbage casserole (and subsequent pizza delivery), this was a really good way to finish a meal. It also was yummy for breakfast the next day. And a little slice at lunch seemed to fit the bill. Of course, it was good for dessert last night, too.

Don't you love being a grown-up and eating cake whenever you want?!


  1. Mmmmmmm, I'm definitely going to have to give this one a try! Yummers :)

  2. This looks SO good! I'm not a huge baker, but I may have to give this a try soon! :)

  3. That sounds so good. I want to make that but I don't have a bunt pan. Will it matter?

  4. Nope! You can make it in a regular springform pan (start checking at 40 minutes for doneness) or even in muffin tins (start checking at 18 minutes). I love this recipe, it’s going in my ‘keeper’ box!


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