Egg Free Vanilla Bundt Cake with Maple Glaze

This was my second attempt at making a decent egg free Bundt cake.

Egg Free Bundt Cake

My first was an adaptation of this one from Betty Crocker: Maple Bundt Cake with Maple Cinnamon Glaze.

I made the recipe as is, substituting mashed banana for the eggs. This was something that worked brilliantly for my Eggless Mocha Cupcakes, making them moist and fluffy.
Unfortunately, it really didn't work so well with this recipe, perhaps because the bananas weren't very ripe. The sponge turned out doughy and heavy and it was difficult to separate from the tin and the cake was really overly sweet and sickly. I did really love the maple glaze though so I incorporated that into my second attempt.

I searched for a recipe that was a basic egg free bundt and I came across this one from - Eggless Vanilla Bundt Cake with Chocolate Glaze.

The recipe is really easy and quick and uses simple ingredients:
(Recipe as shown on


3 cups of all purpose flour
2 cups of yogurt (home-made)
1½ cups of granulated sugar
1 teaspoon of baking soda
2½ teaspoons of baking powder
1 teaspoon of pure vanilla extract
1 cup of olive oil


1. Preheat oven to 200°C for 10 minutes. Grease and lightly dust an 8 cups bundt pan.
2. Beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear.
3. Beat in the oil and vanilla extract. Slowly add the flour in 4 lots, blending in well after each addition.
4. Pour the batter into the prepared pan. Bake at 200°C for 10 minutes, reduce temperature to 170-180°C and bake for 50 minutes or till a toothpick inserted into the cake comes out clean.
5. Cool the cake for 30 minutes and gently de-mold. Then place onto a plate.

I love that both the ingredients and instructions are simple and straightforward, it really took very little time to make up the batter and the cooking time was accurate.
My own tips that I would add are: Make sure to grease the tin very well, allow a good bit of cooling before you gently remove the tin and it rises quite a bit, so don't overly fill the tin.

I didn't try to make the chocolate glaze in the recipe as I really liked the glaze from the Betty Crocker recipe.  It is super quick to make. Just blend together a cup of icing sugar, a quarter cup of maple syrup, half a teaspoon of vanilla extract and a a quarter spoon of cinnamon.

The first time I made it, it was a little too thick so I made it thinner this time, perhaps slightly too thin but it was definitely much easier to drizzle over the cake. You can easily adjust by adding more sugar or maple syrup.

Egg Free Bundt Cake with Maple Glaze

Vanilla Egg Free Bundt with Maple Glaze

This cake definitely passed the taste test, the sponge was good and worked really well with the Glaze, sweet but not overly so and I think it looks really pretty too :)

Vanilla Bundt Cake Slice

Eggless Vanilla Bundt Slice with Cream

On my first cake attempt I had leftover sponge and rather than wasting it I decided to make mini maple and raspberry trifle pots. Using the sponge and raspberries as a base, I then added the jelly which I had made, using a little bit of maple syrup (a quarter cup) in the jelly liquid. 
These were really delicious, I'll definitely be making these again!

Maple and Raspberry Trifle Pots

Maple and Raspberry Trifle Pot

If you liked this recipe, check out some of my other egg free bakes - 

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  • Mellissa Williams
    Mellissa Williams 22 October 2016 at 21:39

    I remember making something similar in school many years ago. Your recipe looks delicious I can imagine having a slice with a cup of tea

  • beautyqueenuk
    beautyqueenuk 22 October 2016 at 21:53

    This looks amazing. I dont think I have ever made a cake without using egg x

  • Lilinha
    Lilinha 22 October 2016 at 23:06

    This cake looks delicious! I love the fact it uses yogurt in the recipe!

  • Unknown
    Unknown 23 October 2016 at 00:03

    This looks so yummy, thanks for the receipe for it! x

  • Mrs Helicopter Writes
    Mrs Helicopter Writes 23 October 2016 at 22:44

    Oh this looks great. I have a friend who doesn't eat eggs so this is perfect. That glaze looks to die for too!

  • Kara
    Kara 24 October 2016 at 07:13

    Hmmmmm I have a cake craving now, it looks scrummy

  • Melanie Edjourian
    Melanie Edjourian 24 October 2016 at 15:29

    What a great recipe I have always wanted to make one of these after seeing them in a film years ago.

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