Chocolate Chip Bundt Cake

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


vegan eggless chocolate chip bundt cake



  • 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


  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.


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