This chocolate vegan bundt cake is rich, moist and delicious! It's not only an impressive cake, but it's so easy to make, too.
I've been making this bundt cake for many years and it never disappoints!
I actually developed this vegan bundt cake recipe when I ran out of butter and eggs! To be honest, even my non-vegan friends loved this chocolate bundt cake! It's that good!
And if you're an Orthodox Christian like me, this cake is perfect for fasting days.
Want to try more vegan desserts? Check out my fudgy vegan brownies, my easy vegan chocolate truffles, or my vegan oatmeal raisin cookies.
This vegan chocolate cake is so easy to make, with just a handful of ingredients. And it's all made in 1 bowl!
Jump to:
- Why you’ll love this vegan chocolate bundt cake
- What does this chocolate vegan bundt cake taste like?
- WHAT YOU NEED TO MAKE THIS VEGAN BUNDT CAKE
- Equipment you’ll need
- HOW TO MAKE A CHOCOLATE VEGAN BUNDT CAKE
- Storage Tips
- Freezing Instructions
- ADD-INS & VARIATIONS
- TIPS FOR SUCCESS
- HOW TO REMOVE A CAKE FROM A BUNDT PAN
- FREQUENTLY ASKED QUESTIONS
- MORE VEGAN RECIPES TO TRY!
- Recipe
Why you’ll love this vegan chocolate bundt cake
- It's so pretty! I think bundt cakes make really impressive and elegant desserts.
- You only need a few ingredients. You'll be happy to know that you probably have most of these ingredients in your kitchen!
- No egg replacer. No need for any egg replacer in this recipe.
- The cake is really moist. Despite not having any butter, this decadent chocolate bundt cake is remarkably moist, thanks to the brown sugar and the oil.
- It has a heavenly, rich chocolate flavor. This is due to a combination of hot coffee and dutch process cocoa powder. The coffee enhances the chocolate without leaving an aftertaste.
- It has a simple, yet luscious glaze made with only 2 ingredients. It's then topped with chocolate shards to make it look even fancier! You don't have to as it's optional, but I highly recommend it.
- It doesn't require a lot of equipment. All you need is a hand mixer and 1 mixing bowl, making cleanup SO MUCH EASIER.
What does this chocolate vegan bundt cake taste like?
This easy vegan chocolate bundt cake is super fudgy and moist and full of chocolate flavor, inside and out! This recipe for chocolate bundt cake uses hot coffee to bloom the cocoa powder, which intensifies its rich chocolate flavor.
Not sure what "blooming" cocoa powder means? Check out my post about it here.
WHAT YOU NEED TO MAKE THIS VEGAN BUNDT CAKE
Ingredients for chocolate vegan bundt cake
This recipe is divided into 2 easy parts: dry ingredients and wet ingredients.
Dry ingredients
Flour: I use all purpose flour,
Unsweetened cocoa powder: I use Dutch-processed cocoa for a richer flavor.
Leaveners: I use both baking powder and baking soda.
Salt: I add a bit of salt to enhance all the flavors.
Sugar: I use both granulated and light brown sugar. The brown sugar gives a bit of a caramel flavor, but you can use just granulated sugar, instead.
Wet ingredients
Oil: I use light vegetable oil, which really helps make the cake moist. I haven't tried making this vegan butter or olive oil.
Coffee: I use strong brewed coffee, but you could use hot water, instead.
Plant milk: I use unsweetened almond milk.
Vinegar: I use some apple cider vinegar, but you can use whatever vinegar you have on hand.
Chocolate: For the glaze, I use semisweet chocolate with a cocoa percentage of about 60%. I used couverture chocolate for this recipe, but you can use your favorite vegan chocolate.
Equipment you’ll need
- a whisk
- 1 large mixing bowl
- a hand mixer
- a bundt pan (10-cup capacity)
TOP TIP If you don't know what size your bundt pan is, just use a liquid measuring cup! Pour a cup of water into your pan, one a time time, to see how many cups it will hold.
HOW TO MAKE A CHOCOLATE VEGAN BUNDT CAKE
Step-by-step instructions
STEP 1
First, very lightly grease the cake pan. Use a kitchen towel to remove any extra oil if you accidentally add too much. After that, lightly dust the pan cocoa powder and tap out any excess cocoa.
STEP 2
In a large mixing bowl, whisk together all the dry ingredients.
STEP 3
Pour all the wet ingredients into the bowl with the dry ingredients. Then use a hand mixer to beat on medium speed until just combined, about 1 minute. Scrape the sides of the bowl to make sure everything is incorporated, but don't overmix the batter.
STEP 4
Pour the batter into the prepared pan.
Then you bake the cake for about an hour!
When the cake has cooled, drizzle the chocolate glaze over it.
Storage Tips
You can store this cake in an airtight container in the refrigerator for up to about a week. I actually like this cake the next day, straight out of the fridge. It doesn't dry out at all.
Freezing Instructions
This cake freezes really well, but I've only frozen it without the glaze. I wrap individual slices with plastic wrap and then place them in freezer bags or freezer-safe containers. You can keep this cake in the freezer for about a month.
ADD-INS & VARIATIONS
- Before baking, you can add some vegan chocolate chips to the batter.
- You could also add a teaspoon of vanilla extract or peppermint extract to the wet ingredients before baking.
- Some chopped walnuts would be nice in the batter, too, or on top of the chocolate glaze.
- I drizzled the cake with a simple chocolate glaze, by you could just dust the cake with some powdered sugar, if you prefer.
- Or, drizzle some of my homemade chocolate sauce on top!
- Another great idea is to pour some melted Lotus Biscoff spread on top before serving. Yummy!
- You could also make a liquor-flavored chocolate glaze like I do in my ouzo-spiked orange chocolate cake recipe! Just melt the chocolate and then stir in ½ a tablespoon of whisky, bourbon, ouzo, or whatever liquor you want. Personally, I love Kahlua with chocolate.
TIPS FOR SUCCESS
- For best results, weigh all the ingredients for accuracy.
- Make sure your baking powder and baking soda haven't expired, otherwise your cake won't rise.
- I recommend greasing and dusting the pan with cocoa powder, even if it's a non-stick pan. It's the best way to ensure the cake will come out in one piece.
- Don't overmix the batter, or the cake could come out tough and crumbly.
- When the cake is done, let it cool in the pan for at least 30 minutes, or it may fall apart if you remove it sooner.
HOW TO REMOVE A CAKE FROM A BUNDT PAN
After the cake has cooled completely, I tap the pan on the counter a few times. This will help to loosen it a bit. Then carefully place a wire rack or plate on top of the cake and invert it. Then lift off the pan and let the cake cool completely.
FREQUENTLY ASKED QUESTIONS
I've kept this covered in an airtight container at room temperature for about a day, but it could probably last up to 2 days. I love it cold, so I refrigerate it either as soon as it cools or the next day. It will last about a week in the refrigerator, as long as it's well- covered or in an airtight container.
I usually wait about an hour before adding the glaze on top.
Adding hot water or coffee helps "bloom" the cocoa powder, which intensifies the chocolate flavor. I use this method for just about all my baked chocolate desserts.
MORE VEGAN RECIPES TO TRY!
Let me know how this chocolate vegan bundt cake turns out for you in the comments below! I’d love to hear from you!
Happy baking!
~Voula
Recipe
Chocolate Vegan Bundt Cake
Ingredients
For the cake
- 1 cup (120g) unsweetened cocoa powder (I use dutch processed) + 1 tablespoon (5g) extra to dust the pan
- 3 cups (375g / 13oz) all purpose flour
- 1 cup (200g / 7oz) light brown sugar
- 1 cup (200g / 7oz) granulated sugar
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (125ml) light vegetable oil
- 1 cup (250ml) plant milk (I use unsweetened almond milk)
- 3 tablespoon vinegar (I use apple cider vinegar)
- 1 cup (250ml) strong brewed coffee (or hot water)
Chocolate Glaze Topping
- 100g / 3.5oz semisweet chocolate, finely chopped
- 1 teaspoon light vegetable oil
- chocolate shavings (optional)
Instructions
- Preheat the oven to 180°C / 356°F.
- Very lightly grease the pan and lightly dust it with 1 tablespoon unsweetened cocoa powder. Tap out any excess cocoa.
- In a large mixing bowl, whisk together the cocoa powder, flour, baking powder, baking soda, sugars, and salt.
- Pour the oil, milk, vinegar, and coffee (or water) into the bowl with the dry ingredients. Then use a hand mixer to beat on medium speed until just combined, about 1 minute. Scrape the sides of the bowl as needed, but don't overmix the batter.
- Pour the batter into the prepared pan and bake for about 50-60 minutes, or until a toothpick inserted in the middle comes out clean.
- When the cake is done, let it cool in the pan for at least 30 minutes.
- Place a wire rack or plate over the cake and invert it and let it cool completely.
Make the chocolate glaze
- Melt the chocolate, either in 10 second increments in the microwave, or over a pot of simmering water.
- Add the oil to the chocolate and stir until smooth. Drizzle the chocolate glaze over the cake. Top with chocolate shards, if desired.
- Enjoy!
Notes
- Every oven is different and baking times may vary. Check on the cake after about 40 -45 minutes and test with a toothpick to see if it's done.
- This cake can be stored in an airtight container in the refrigerator for up to about a week.
- For best results, weigh all the ingredients for accuracy.
- Make sure your baking powder and baking soda haven't expired, otherwise your cake won't rise.
- I recommend greasing and dusting the pan with cocoa powder, even if it's a non-stick pan. It's the best way to ensure the cake will come out in one piece.
- Don't overmix the batter, or the cake could come out tough and crumbly.
- When the cake is done, let it cool in the pan for at least 30 minutes, or it may fall apart if you remove it sooner.
Elena
How can you call these recipes vegan when you’re using heavy cream and cream cheese?
Voula
Hi, Elena. This Chocolate Vegan Bundt Cake is 100% vegan. There is no heavy cream or cream cheese in this recipe.