Vegan Chocolate Bundt Cake

This easy vegan chocolate bundt cake will be a hit at your next gathering! It has an amazing dark chocolate flavor and the most tender and moist bite. You can decorate it with a simple 2-ingredient chocolate glaze or enjoy it as is, it is already so delicious and stunning!

There is nothing better than a cake recipe that's ultra-easy, delicious and that has a spectacular look. This vegan chocolate bundt cake is so simple that it makes for a great everyday dessert, but it is also stunning enough to impress your guests at your next family gathering,

I love anything chocolate, especially these chocolate bean brownies or this delicious vegan cashew chocolate mousse that we make regularly, but this easy eggless chocolate bundt cake is a perfect dessert recipe for any special occasion or to make during the holiday season.

We love its rich dark chocolate flavor enhanced by a touch of coffee and vanilla, plus the moist and tender bite that's absolutely lovely.

Cover the cake with the best 2-ingredient vegan chocolate ganache (by the way, it is also ultra-easy to make) or this no heavy cream orange chocolate ganache for a decadent chocolate dessert that everyone will love, whether they are vegan or not!

Let me know if you give it a try! ❤️

🗒 Ingredient notes (+ substitutions)

• Flour: I used regular all-purpose white flour. Do not use bread flour for this recipe or you might end up with a tough texture. I haven't tried it, but I think a 1:1 gluten-free flour would make for an equally delicious result.
• Cacao powder: I used raw cacao powder, but you can also make it with dark cocoa powder, both work.
• Sugar: I used cane sugar, but regular white sugar is fine too.
• Yogurt: I used the dairy-free cashew yogurt from Forager, but any brand should work.
• Vinegar: mixing a little vinegar with the milk creates a consistency similar to buttermilk and helps the baking soda act more efficiently. I used apple cider vinegar, but lemon juice works too.
• Dairy-free milk: I used oat milk from Oatly, but feel free to use almond milk or soy milk.
• Coconut oil: use refined coconut oil to avoid a coconut-y flavor. You can also swap for a neutral-flavored oil like canola oil.
• Coffee: you will need a cup of warm coffee to make this cake, which boosts the dark chocolate flavor. Just a regular cup of brewed coffee will do it! If you want to avoid using coffee, then simply swap for very hot water.
• Frosting: I used this vegan chocolate ganache to garnish the cake.

⭐️ Full list of ingredients (+ quantities) down below in the recipe card!

📝 Variations

• Inclusion: you can include chocolate chips in the cake batter for a stronger chocolate taste and more gooeyness, or a handful of chopped walnuts.
• Flavored cake: in one of my tests, I ran out of regular plain yogurt and used strawberry yogurt instead thinking it would not affect the taste very much. But it did change the flavor more than I thought, but luckily it was yummy! So feel free to use flavored yogurt, such as strawberry, peach or coffee yogurt for a different flavor profile!
• Gluten-free chocolate bundt cake: swap the regular white flour for a 1:1 GF flour such as the one from Bob's Red Mill.

🍽 How to make vegan chocolate bundt cake

Step 1: In a large bowl, add the flour, cacao powder, baking powder, baking soda and salt. Stir to combine.

Step 2: In a medium bowl, add the milk and vinegar, stir well and let the mix rest for 5 min. Then, add the oil (melt it first if using coconut oil), sugar, yogurt and vanilla extract. Whisk until smooth.

Step 3: Pour the wet mixture over the bowl with the dry ingredients, then stir until combined (do not overmix, a few clumps are fine at this point).

Step 4: Pour the warm coffee over and whisk until smooth (again, do not overmix but ensure there are no flour or cacao lumps anymore).

Step 5: Grease a bundt cake mold (I like to generously cover the mold with coconut oil using a paper towel), then pour the cake batter over.

Step 6: Bake in a preheated oven (350ºF) for 40 minutes. Let the cake cool down in the mold for 10-15 minutes, then flip on a large serving plate or dish.

⭐️ Detailed recipe (+ video) down below in the recipe card!

💡 Baking tips

• Use a non-stick bundt cake mold and make sure to grease it very well before pouring the batter in, otherwise the cake might be hard to unmold! Also, I found that resting the cake for 10-15 minutes in the mold before flipping helped unmold without cracking the cake.
• I highly recommend using a small scale to measure the ingredients. They are easy to get online and pretty cheap! If you don't have any, then use the "Spoon and Level Method" to measure the flour and cacao powder.
• Avoid overmixing the batter so the cake is soft, tender and light.
• All ovens are different, so watch the cake closely as it bakes and use a toothpick to double-check if the cake is done (it should come out clean!).
• The top of the cake will look cracked and a bit uneven, this is normal and expected when baking a bundt cake!
• If serving with a glaze, then ensure the cake is entirely cooled down before pouring it over.
• For a super smooth batter without much effort, you can sift the flour and cacao powder while transferring over the mixing bowl.

🍴 Serving suggestions

This glazed chocolate bundt cake makes for a lovely afternoon treat served with a warm cup of tea or coffee. If you want to skip making the glaze and you are looking for something quick, then simply dust some powdered sugar over the cake once unmolding for a nice finish. Or for a yummy caramel flavor, then pour this easy peanut butter caramel sauce over the cake!

Other than drizzling a glaze or spreading frosting over the cake, you can serve it with vanilla ice cream or homemade coconut blueberry ice cream. Vegan whipped cream (such as an oat whipped cream) would make for a super easy garnishing option.

If serving for a birthday party, then decorate with rainbow sprinkles and during the holiday season, add a dust of crushed candy cane over the chocolate glaze.

❗️ Storage tips

Keep the leftover bundt cake covered (or in an airtight container) on the counter at room temperature for up to 3 days. For longer storage, transfer in the fridge or even, you can freeze the cake for up to 3 months.

❓ FAQs

I hope you enjoyed this vegan chocolate bundt cake! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!

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