Vegan Chocolate Bundt Cake

5 from 1 vote

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!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: bundt cake, chocolate cake, vegan cake, vegan dessert

Servings: servings

Calories: 291kcal

Author: Jessica Laroche

Equipment

Bundt cake mold
Small scale (or measuring cups)
Measuring spoons
Large spoon, whisk and spatula
Coffee maker

Ingredients

335 g all-purpose white flour or 2¼ cup
80 g raw cacao powder or ¾ cup (or cocoa powder)
2 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
100 g melted coconut oil or ½ cup (or vegetable oil)
250 g granulated sugar (I used cane sugar) or 1¼ cup
175 g plain yogurt or sour cream or ¾ cup (I used cashew yogurt from Forager)
2 teaspoon vanilla extract
230 g warm brewed coffee or 1 cup
270 g oat milk or 1 cup
1 tablespoon apple cider vinegar or lemon juice
ganache optional, I used this vegan chocolate ganache recipe

Instructions

Preheat the oven to 350ºF and generously grease a bundt cake mold.
In a large bowl, combine the flour, cacao powder, baking powder, baking soda and salt.
In a medium bowl, combine the dairy-free milk and vinegar, and let the mix rest for 5 minutes. Then, add the oil (melt it first if using coconut oil), sugar, vanilla extract and yogurt. Whisk well until combined.
Pour the wet ingredients over the bowl with the dry ingredients. Whisk until smooth and uniform, but do not overmix. Pour the warm coffee over the batter and keep mixing until combined and there are no visible clumps of flour.
Pour the cake batter into the prepared mold, then bake for 40 minutes (or until a toothpick comes out clean). Let the cake cool down for 10-15 minutes in the mold, then flip over a large serving plate. If pouring a vegan chocolate ganache over the cake, then let it completely cool down first.

Video

Notes

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.
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition