Eggless Chocolate Bundt Cake Recipes

EGGLESS CHOCOLATE BUNDT CAKE

Steps:

• 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.
• 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. Add light corn syrup, if using. Mix well to incorporate.
• Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides.

EGGLESS CHOCOLATE CAKE

Steps:

• Coat a 10-in. fluted tube pan with cooking spray and dust with 1 tablespoon cocoa; set aside. In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon and remaining cocoa. In another bowl, combine the coffee, oil, vinegar and vanilla. Stir into dry ingredients just until combined. Pour into prepared pan., Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Drizzle over cake.

EGGLESS CHOCOLATE BUNDT CAKE

Steps:

• 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.

EGGLESS CHOCOLATE BUNDT CAKE

Steps:

• Melt the butter in a bowl and add oil and castor sugar. Whisk it to form a smooth consistency until the sugar has dissolved.
• Sift the flour and cocoa powder twice or thrice to incorporate air and to remove lumps. Add the flour, cocoa powder, baking powder, baking soda, salt and coffee powder to the creamed sugar mixture.
• Next add the yoghurt, cream, vanilla essence and milk and whisk until it forms a smooth batter.
• Preheat the oven to 180C/fan160C/gas 4. Grease the Bundt cake pan lightly using butter or spray it with non-stick cooking spray. Pour the batter in the Bundt pan and smooth the top by gently tapping the tin. Bake the cake for about 35 minutes.
• Check if the cake is ready by inserting a toothpick, skewer, or fork in the center and if it comes out clean, then it is ready. Gently remove the cake from the pan and dust icing sugar on top of the cake. Cake is ready to be served!

EGGLESS CHOCOLATE CAKE I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.
• Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.
• Bake for 45 minutes, or until the cake tests done.

CHOCOLATE GUINNESS® BUNDT® CAKE WITH WHISKEY WHIPPED CREAM

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10-inch fluted tube pan (such as Bundt®). Fit the bottom with a trimmed sheet of parchment paper and lightly grease the parchment.
• Whisk flour, sugar, cocoa, baking soda, baking powder, and salt together in a medium bowl.
• Whisk beer, buttermilk, and butter together in a separate, small bowl. Make a well in the dry ingredients and add the wet ingredients all at once. Whisk just until the batter is smooth; pour the batter into the prepared pan.
• Bake in the preheated oven until the top gently springs back when touched and a toothpick inserted into the center comes out clean, about 45 minutes.
• While the cake is still warm, run a thin metal spatula around the sides of the pan to loosen it; leave in the pan to cool for 5 minutes. Gently remove the cake and let cool completely on a rack before removing the sheet of parchment.
• Whip heavy cream, powdered sugar, and whiskey together in a small bowl with an electric mixer until soft peaks have formed, about 3 minutes. Serve alongside the cake.