FOR THE CAKE:
2 1/4 C flour
1/2 C cocoa powder
1 C sugar
1/2 C brown sugar
1 tsp baking soda
1/2 tsp salt
1 C water
9 T of any of The Olive Bin's Extra Virgin Olive Oils
1 tsp vanilla extract
1 T of The Olive Bin's Coconut Balsamic Vinegar
FOR THE GLAZE:
3/4 C plus 2 T bittersweet chocolate chips
3 T butter
1 T heavy cream
1 tsp vanilla extract
Eggless Chocolate Bundt Cake
Ingredients
Directions
- Preheat oven to 350 degrees F. Great and flour a 9-in bundt pan.
- In a large bowl, sift together flour and cocoa powder. Whisk in sugar, brown sugar, baking soda, and salt. Add in water, oil, vanilla, and balsamic, whisking thoroughly but quickly, until the batter is smooth. Pour into prepared bundt pan.
- Bake for 45-50 minutes, or until a toothpick comes out clean and cake springs back when gently pressed.
- Allow to cool in pan for 10 minutes, then turn onto a wire rack to cool completely.
- Melt chocolate chips and butter together in medium bowl. Whisking continually, pour in heavy cream. Add vanilla, and stir until smooth.
- Once the cake is cooled, top with glaze. Let cake set out for 2-3 hours to allow glaze to set.
Additional Info
Adapted from Nicole Weston's blog, Baking Bites
Typically, eggs are used in cake recipes to create the light fluffy consistency well-known in cakes. However, the acidity in the vinegar works with baking soda to create the light fluffiness of this cake, thus allowing for the "eggless" recipe. The coconut flavor is very subtle, but feel free to subsitute our Pineapple balsamic vinegar or Sicilian Lemon balsamic if you're not a coconut fan.
