Eggless Chocolate Bundt Cake
"A healthier alternative to regular bundt cake :P"
- Ready In:
- 55mins
- Serves:
- Units:
Nutrition Information
6
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ingredients
- 2 1⁄4 cups all-purpose flour
- 1⁄2 cup cocoa powder
- 3⁄4 cup sugar
- 1⁄2 cup brown sugar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup water
- 9 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar (or white vinegar)
directions
- Preheat oven to 350°F 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.
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RECIPE MADE WITH LOVE BY
@swirlycinnacakes
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@swirlycinnacakes
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I too had run out of eggs and need to use up stuff in the cupboards before I move house. It's lovely and moist and not too sweet.
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I used the brown sugar with stevia in it for less calories.
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Great! I found this recipe because I was out of eggs. I made 2/3 of the recipe with no problems. After read the reviews I opted to skip the salt and used milk instead of water, and baked it in a 9x5 pan. I also added raspberries to the batter and then made a simple syrup from some frozen mixed berries, about 3/4 cup of sugar and a splash or two of grapefruit juice. I poked some holes in the cake with a fork and poured this on while it was still hot -- so delicious! Better than frosting, and that's saying something for me. Will definitely make again!
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Great! I found this recipe because I was out of eggs. I made 2/3 of the recipe with no problems. After read the reviews I opted to skip the salt and used milk instead of water, and baked it in a 9x5 pan. I also added raspberries to the batter and then made a simple syrup from some frozen mixed berries, about 3/4 cup of sugar and a splash or two of grapefruit juice. I poked some holes in the cake with a fork and poured this on while it was still hot -- so delicious! Better than frosting, and that's saying something for me. Will definitely make again!
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