No Buttermilk Or Eggs Cake
A moist, rich chocolate cake made without buttermilk or eggs, perfect for vegans or those with allergies, with a deep cocoa flavor and tender crumb.
Ingredients
Instructions
- Blend all wet ingredients: canola oil, white vinegar, vanilla, and cold water.
- Add dry ingredients: flour, sugar, cocoa, baking soda, and salt to the wet mixture.
- Mix until well combined.
- Pour batter into a greased and floured Bundt pan.
- Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of instant coffee granules to the dry ingredients. If you're out of canola oil, any neutral oil like vegetable or sunflower oil works well. You can substitute apple cider vinegar for white vinegar for a slight flavor variation. Ensure all ingredients are at room temperature for the best mixing results.
Serving Suggestions
Serve this cake with a dusting of powdered sugar or a drizzle of chocolate ganache for an elegant touch. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful contrast, enjoy it alongside a serving of 24 Hour Slaw(Serves 20 People) for a complete meal experience.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for about 10-15 seconds or warm in the oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of No Buttermilk Or Eggs Cake contains roughly 602 calories, with 6g protein, 70g carbohydrates, and 4g fat. It is an excellent source of vitamin C (73% of the Daily Value) and dietary fiber (36% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Be sure to check that all other ingredients are also gluten-free, including the baking soda.
What can I use instead of cocoa powder?
If you don't have cocoa powder, carob powder can be used as a substitute at a 1:1 ratio. Keep in mind that it will alter the flavor slightly, making it sweeter and less bitter.
How can I ensure my cake rises properly?
Make sure your baking soda is fresh, as expired baking soda can prevent the cake from rising. Additionally, avoid overmixing the batter, as this can lead to a denser cake. The cold water helps to activate the baking soda effectively.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).