Cocoa Bundt Cake without Eggs. A simple and quick cake to prepare, perfect for breakfast and snack time.
The cocoa bundt cake without eggs is a dessert perfect for those who are intolerant to eggs, or simply for those who want to experiment in the kitchen with lighter alternatives.
The taste of cocoa will win everyone over, and its texture will make you forget that it has no eggs.
As I mentioned, it is very easy to prepare: you will only need a bowl, a spoon, and a bundt pan.
But let’s see right away how to prepare the cocoa bundt cake without eggs.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 1 Piece
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 packet baking powder
- 3/4 cup sugar
- 1 1/4 cups water
- 1/2 cup sunflower oil
- 2 oz chocolate (in flakes or chips)
- as needed sugar sprinkles
Tools
- 1 Bowl
- 1 Spoon
- 1 Bundt Pan
How to prepare the cocoa bundt cake without eggs
In a bowl, combine the flour, cocoa, baking powder, and sugar. Mix with a spoon.
Add the water and oil. Mix everything well with the spoon, being careful not to create lumps.
Add and incorporate the chocolate flakes (or chips).
Pour the resulting mixture into a 9.5-inch bundt pan, previously greased and floured. My pan doesn’t need to be greased or floured. If you want to take a look, you can find it above in the tools list.
If you like, add sugar sprinkles on the surface, and bake in a preheated, static oven at 356°F. Let it bake for about 30/35 minutes. Please check the baking times based on your oven.
Remove from the oven, let it cool slightly, and help yourself.
