Drunken Chocolate Bundt Cake (Eggless)

This super- moist eggless chocolate cake with all the chocolaty goodness, combined with drunken whiskey caramelised bananas is definitely one of my favourite ways of eating chocolate! It’s rich, super-moist and heavenly! Oh, the best part? It’s eggless!

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Since my mother is a vegetarian, which means no eggs in the house, it’s quite a task for me to bake when I’m back home in Nepal. I have to really search through recipes which are eggless and then try them at home. I never had a go-to eggless chocolate cake recipe until I stumbled upon this Dark Chocolate Cake by Nigella Lawson. I’m so glad that I did. It’s probably the easiest and the simplest chocolate cake EVER. This has definitely become my go-to recipe now, with obviously a bit of my variations.

I have always liked elevating simple desserts just to perk things up. And I absolutely love this version with Whiskey Caramelised Bananas! I have used Jack Daniel’s Tennessee Honey Whiskey here, but you can use any other high quality bourbon-whiskey liqueurs. The best part is, this whiskey caramel sauce is so versatile. Drizzle it over a scoop of ice cream or two, or in your iced coffee. It works perfectly, adding a bit of twist.


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I made this cake as a birthday gift for a friend of mine, and she loved it! Definitely give this one a try. It’s time to pamper your tastebuds a little. Happy Baking y’all!

Points to note:

  • Use a good quality cocoa powder, preferably hershey’s. It makes quite a difference.
  • I would recommend using only bourbon-whiskey, or Irish whiskey. You can use scotch-whiskey but that’s going to give you a stronger taste.
  • I like making the chocolate glaze and the caramel sauce simultaneously. Slice the bananas into 1/2 cm thin slices before starting the glaze.


Makes: 8 servings


For the cake:

  • 225 gms plain flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp coffee powder
  • 25 gms cocoa powder
  • 225 gms light brown sugar
  • 300 ml boiling water
  • 90 ml vegetable oil
  • 1 1/2 tsp vinegar
  • 50 gms dark chocolate, minimum 60% cocoa


For the chocolate glaze:

  • 100 gms dark chocolate, min. 70% cocoa
  • 30 gms butter
  • 1/4 tsp vanilla extract
  • 1 tbsp icing sugar


For the whiskey caramelised bananas:

  • 70 gms butter
  • 50 gms brown sugar
  • 80 ml bourbon-whiskey
  • 1/4 tsp vanilla extract
  • 1 large banana, peeled,halved & sliced into 1/2 cm thin stripes



For the cake:ย 

  • Line the bottom of a 9″ bundt tin with butter paper. Grease the rest of the tin with butter and dust it with flour. Keep aside.
  • In a large bowl, sieve together flour, cocoa powder, baking soda and salt. Add coffee powder and mix well.
  • Preheat the oven to 180 C.
  • Melt the chocolate over a double boiler. Be careful to not let any drop of water into the chocolate or else the chocolate will seize.
  • In another large bowl, mix together the sugar, hot water, oil and vinegar, until no sugar lumps remain. Add the dry ingredients into the wet ingredients and mix well. Stir in the melted chocolate and mix until combined. It’s going to be a very wet batter.
  • Pour the batter into the prepared tin and bake at 180 C for 30 minutes or until a skewer inserted comes out clean. It’s a slight fudgy cake so make sure not to overcook it.
  • Once the cake is cooled, remove the tin and let the cake cool further.


For the chocolate glaze:

  • Melt the chocolate & butter over a double boiler. Sift in the icing sugar and vanilla extract and mix well, until no lumps remain (if any). Keep aside.


For the caramel sauce:

  • Melt butter in a deep pan over medium heat. Add the sugar once the butter is completely melted. Stir until no sugar lumps remain.
  • Stir in the whiskey, and bring to a boil.
  • Reduce the heat and let it simmer until the sauce has thickened. Gently add the bananas and simmer until the bananas are warmed through and glazed with the sauce. Turn off heat. You might have extra sauce left, but caramel didn’t hurt anybody, did it?


Assembling the cake:

  • Make tiny holes with a thick toothpick on the cake surface and pour a few spoons of the caramel sauce on the cake to let the cake soak it.
  • Now pour the chocolate glaze on the cake, letting some of it drip onto the sides.
  • Using a pair of tongs, places the bananas on the cake, however you like, and put it in the refrigerator for 15 mins to let it cool.
  • Once it’s cooled, generously drizzle the leftover caramel sauce all over the cake. If you wish, pipe a few dollops of whipped cream . Your cake is ready! ๐Ÿ˜€
  • I recommend serving the cake warm with a scoop of vanilla ice cream for best experience. Enjoy!



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5 thoughts on “Drunken Chocolate Bundt Cake (Eggless)

  1. Hi Rajeshwari!
    So great to see youngsters like you do this! I was looking for an eggless bundt recipe and this sounds perfect!
    I have 2 questions, hoping you will help me ๐Ÿ™‚
    1. Can I use fine granulated white sugar instead of brown? If yes, what quantity do you suggest?
    2. If I want to make the cake more boozy, can I add some whiskey in the batter itself? If yes, what quantity and at which stage should I add?
    Look forward to your response! Keep baking ๐Ÿ™‚


    1. Hi Shalini,

      So glad to hear this from you. Thank you so much ๐Ÿ™‚

      As for the doubts,
      1) Yes, you can use fine granulated or castor sugar instead. It would be a 1:1 substitution. However, it might affect the texture slightly as brown sugar lends more moisture to the cake. Anyhow, I wouldn’t worry too much about it though.

      2) You could add whiskey to the batter but as alcohol evaporates on baking, you will have to add quite a lot to really taste it. I would say add it with the wet ingredients. How much totally depends on you, depending on how boozy you want the cake to be. To be on a safer side, begin with 1/4 cup and keep adding more according to your taste (remember it will not taste as boozy once baked). Alternatively, you could douse the baked cake in whiskey to make it more boozy (no evaporation here). Simply poke tiny holes in the cake and soak the cake in whiskey.

      I hope this helps! Happy baking! โค๏ธ


  2. Hey! I followed your recipe but halved the ingredients (I have a smaller tin), and as you mentioned, the batter was very wet. But when I took out the cake from the tin, it was all breaking apart, and I have no idea why that happened. Any suggestion might help!
    PS. I also added a tbsp of white sugar as I wanted it to be sweeter (don’t know if that will count though).


    1. Hi Stuvi, I’m so sorry for getting back to you so late. I’ve been traveling and hence have very limited internet access.

      Also, I’m sorry to hear that the cake didn’t work for you. There can quite a lot of reasons as to why the cake fell apart. If you tried de-moulding the cake too soon (while it was too hot), it can lead to crumbling the cake. If not, using excess flour or not enough liquid could also be the reasons. Did you follow the recipe accurately? If so, that shouldn’t be the case given there’s melted chocolate in the recipe. An eggless cake usually has high chances of crumbling due to lack of eggs but using chocolate helps in keeping it intact as it solidifies on cooling. However, I’ll re try the recipe and get back to you as soon as possible. Hope that helps. Thank you so much for stopping by! ๐Ÿ™‚


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