Description
vegan eggless chocolate chip bundt cake
Scale
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
Instructions
- Preheat Oven to 180 C. (If you’re using convection, preheat to 160 C only to prevent a crust from forming on the cake)
- 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)
- 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. (optional)
- Pour the batter into a bundt pan and tap it to even the layer.
- Add some more chocolate chips on top of the batter. (optional)
- 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.
Notes
- You can serve with chocolate sauce, caramel sauce, tea, ice cream etc.