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.

A peek inside:


Super-moist chocolate Bundt cake

  • Difficulty: medium
  • Print



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.)


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)

canola oil- 3/4 cup

apple cider vinegar- 1  1/2 tsp.

vanilla essence- 2-3 tsp.


powdered raw sugar


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.


* If pastry flour is not available, atta 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.

44 responses to “Super-moist Chocolate Bundt cake (egg-free, butter-free, whole-wheat)

  1. Pingback: Fiesta Friday #47 | The Novice Gardener·

  2. 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!

    Liked by 1 person

  3. 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. 😀

    Liked by 1 person

  4. 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! 🙂

    Liked by 1 person

    • 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!


  5. So hard to get that rich, decadent texture while still keeping it healthy. I’ll have to give this a try to know for sure but the pics look fantastic!


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