18 December, 2014
Super-moist Chocolate Bundt cake (egg-free, butter-free, whole-wheat)
With Christmas around the corner, the atmosphere is so festive that the urge to bake a cake is just irresistible! This is another version of chocolate cake that I have been making over the past six years- one with maple syrup that makes it so moist that it is hard to believe it is egg-free!
The Baking Partners group (managed by Swathi) has an assignment of making a chocolate chiffon cake this month.
In my searches, I found that an egg-free version of such cakes that depend on many eggs in the recipe is not easy to make. This post reveals more about chiffon cakes, and the fact that oil is used instead of butter for an airy texture. So here’s a version of an airy and moist chocolate “chiffon” cake, dressed in powdered sugar (originally adapted from The Post Punk Kitchen, back in 2008).
Bringing this to the party at Angie’s Fiesta Friday #47. Thank you, Indu and Jhuls for co-hosting the party!
Also submitting to Virtual Vegan Potluck 25 at Annie’s blog.
Ingredients: dry: whole wheat pastry flour- 2 1/2 cup (310 g.) (see Notes for alternative) baking soda- 2 tsp. baking powder- 2 tsp. salt- 1 tsp. cocoa powder- 1 1/4 cup (100 g.) wet: milk of choice- 1 1/2 cup (I have used almond milk or 2% milk, both work well) maple syrup- 2 1/4 cup (see Notes, below for alternative sweeteners) avocado oil or any neutral oil- 3/4 cup apple cider vinegar- 1 1/2 tsp. vanilla essence- 2-3 tsp. topping: powdered raw sugar Method: 1. Preheat oven to 350 °F. Grease a 10″ Bundt pan generously with oil/spray. 2. Warm the milk for a minute in the microwave (or on stove top) and dissolve the cocoa powder in it. Add the other wet ingredients and whisk. 2. Combine dry ingredients separately. Add in batches to the wet while whisking at low speed. 3. Pour into pan and bake for 50-55 minutes or till a toothpick inserted in the middle comes clean. 4. Cool completely before inverting onto a plate. Sprinkle powdered sugar on top. Notes: * If pastry flour is not available, atta or regular wheat flour can be used. * Other liquid sweeteners like date syrup could be used if maple syrup is not available, but the amount of liquid has to be adjusted according to the thickness of syrup.Super-moist chocolate Bundt cake
42 thoughts on : Super-moist Chocolate Bundt cake (egg-free, butter-free, whole-wheat)
Healthy and so delicious looking Apsara 🙂
thanks, Naina. 🙂
this looks so moist and decadent!
It truly is decadent. Thank you!
I love bundt cakes! Looks so good and chocolatey :-)!
I’m so happy you like it, Annie. 🙂
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This looks amazing! I have two family members that are lactose intolerant and this would be an amazing recipe for them (and for me too!!) It looks incredibly moist and delicious! Glad I saw this on Fiesta Friday! 🙂
So glad you like it. Let me know if you do make this one. Thanks for visiting and happy FF!
Wow I can’t believe this cake is egg free, it looks so moist and delicious!
Yes, that’s true. I’m happy I have this recipe; I’ve made it so many times already!
What a gorgeous dark color you’ve produced, it is hard to imagine you achieved those same results without the addition of eggs. Beautiful!
thank you, Loretta. 🙂
That is one beautifully dark and moist looking cake!!! Reminds me of the flourless bundt cake my mom used to make with chocolate chips. I’ll have to give this a try, it looks super simple!
Yes, Sue, this is very simple to make. I hope you give it a try!
Such a gorgeous cake Apsara. Well done girl! Look at that rich color.
thanks, Sonal! Isn’t it funny that we both posted Bundt cakes around the same time? 🙂
Or you can say, great minds think alike ;).
🙂
Wow chocoluscious cake- yummmm
yes. 🙂
Egg free. Butter free. Whole wheat. Wow! This is an absolute heaven, Apsara. Looks so moist even without eggs and butter. I should grab a plate and have a slice of you delicious cake. 😀
Go for it! Thank you once again for co-hosting the party, Jhuls!
Hi Apsara – your cake looks fabulous – I can’t believe it is egg and butter free. And whole wheat – well done!!
thank you, Selma!
Very healthy, moist, rich, decadent cake. Luv it.
So glad you like it, Sadia. I hope you try it sometime. 🙂
Apsara this looks like a lovely and so moist cake. And kudos to you for keeping it butter free and for using whole wheat. I do try to use half whole wheat whenevr possible but never tried fully whole wheat. But looks like I should! I can imagine how the maple syrup must be giving it a nice flavor as well as keeping it moist. Very nice! Happy Holidays to you! 🙂
Thanks, Indu. Chocolate cakes are special in that even 100% atta would taste good, so I have never used all-purpose flour in them. Yes, the maple syrup does make a difference.
Thank you for co-hosting FF. Happy holidays to you too!
aata, butterfree yet delicious! Can we have a cooker cake recipe too pleaseee
thank you! I’ve never tried a cake in a cooker, but will let you know when I do. 🙂
Okay..great!!
Helathy and delicious cake.. Prefect for the season.. Looks moist and love the color
thank you, Vidya.
This looks so yummy & perfect for the holiday season! Merry Christmas to you and yours, Apsara! 🙂 Have a beautiful start to the New Year!! XO, Violet
Thank you so much, Violet! Hope you are having a great holiday season. Wish you a very happy New year! Xx
I made this glorious winning healthy cake & loved it too! xxx
Thank you so much, sweetheart! So happy you liked it. xo
xxx
Wow, a healthy chocolate cake, yes please!
😀
It’s amazing!Thank you so much😘😘