Chocolate Chip Bundt Cake

I made this Chocolate Chip Bundt Cake for our household help. Sweet gesture, no?

Well, it didn’t seem like such a sweet gesture when she looked at it with a weird look that clearly had an underlying question she had in mind – “Is this cake supposed to have a hole in between?”. 😀

And if you are wondering the same thing, lemme tell ya, a Bundt IS supposed to have a hole in between. 😉 And it makes for a very elegant tea time treat!

I actually bought a bundt pan when I decided to make a fancy German Savory Kugelhopf. The success of that bread inspired a bunch of other creations of which this Chocolate Chip Bundt Cake was one. The addition of chocolate chip just makes this cake that much more interesting. But you’re welcome to try this recipe minus the choco-chips. Heck, you could even bake it in a regular cake pan and call it a Chocolate Chip Cake.

But it really is fun to slice a bundt! And so, if you can, get a bundt pan and bake your cakes in them! 🙂

P.S: If you’ve heard of a “Depression Cake”, then this is one. Back in the 1940s, during depression, people made cakes with what they had and they didn’t use expensive ingredients like butter or eggs.

CHOCOLATE CHIP BUNDT CAKE Recipe | “Depression” Cake

Preheat Oven to 180 C. Grease your bundt pan well and add flour and tap it so that it coats the entire pan. (This step is important coz you can’t use parchment paper on a bundt pan)

In a mixing bowl, mix sugar, oil, warm water and vanilla till sugar dissolves

Sift in flour, cocoa powder, baking powder, baking soda, salt

Mix well till the flour is mixed into the wet ingredients.

Fold in some chocolate chips.

Pour the batter into a bundt pan and tap it to even the layer.

Add some more chocolate chips on top of the batter.

Bake at 180 C for 30 minutes or until the chocolate chip bundt cake is completely cooked through. Loosen the edges and in the center around the ring. Invert on the serving plate.

You can serve this warm or cooled, along with tea or ice cream!

Chocolate Chip Bundt Cake

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• Author: Kavitha
• Prep Time: 10 mins
• Cook Time: 30 mins
• Total Time: 40 mins
• Yield: 1 6 inch bundt 1x

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Description

vegan eggless chocolate chip bundt cake

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Scale 1x2x3x

Ingredients

• 1/3 cup Sugar (preferably powdered) {adjust to your taste} (use raw or vegan sugar for vegan cake)
• 6 tablespoons vegetable Oil
• 1/3 cup Warm Water (a little more if required to loosen the batter)
• 1/2 teaspoon Vanilla Extract
• 3/4 cup All Purpose Flour
• 2 teaspoons Cocoa Powder
• 1/3 teaspoon Baking Powder
• a pinch of Baking Soda (1/8 teaspoon)
• a pinch of Salt (optional, recommended)
• 1/2 cup Chocolate Chips (optional)

Equipment Used

• 6 inch Bundt Pan / Ring Mold Pan
• *Alternatively, bake them as cupcakes or in a 6 inch pan

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Instructions

1. Preheat Oven to 180 C. (If you’re using convection, preheat to 160 C only to prevent a crust from forming on the cake)
2. Grease your bundt pan well and add flour and tap it so that it coats the entire pan. (This step is important because you can’t use parchment paper on a bundt pan)
3. In a mixing bowl, mix sugar, oil, warm water and vanilla till sugar dissolves
4. Sift in flour, cocoa powder, baking powder, baking soda, salt. Mix well till the flour is mixed into the wet ingredients.
5. Fold in some chocolate chips. (optional)
6. Pour the batter into a bundt pan and tap it to even the layer.
7. Add some more chocolate chips on top of the batter. (optional)
8. Bake at 180 C for 30 minutes or until the chocolate chip bundt cake is completely cooked through. Loosen the edges and in the center around the ring. Invert on the serving plate.
9. You can serve this warm or cooled.

Notes

1. You can serve with chocolate sauce, caramel sauce, tea, ice cream etc.

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