Chocolate Vegan Bundt Cake with Rich Chocolate Ganache Recipe

If you’ve been searching for a show-stopping dessert that’s completely plant-based but still indulgently chocolatey, this Chocolate Vegan Bundt Cake with Rich Chocolate Ganache Recipe is going to become your new favorite. I absolutely love how moist and decadent this cake turns out, especially with that silky ganache drizzled all over – it’s truly a fan-freaking-tastic combo that surprises everyone who tries it. Stick with me, and I’ll walk you through my best tips and tricks so your cake turns out perfect every single time.

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Ingredients You’ll Need

Each ingredient in this Chocolate Vegan Bundt Cake with Rich Chocolate Ganache Recipe plays a crucial role, whether it’s building moistness, balancing flavor, or creating that perfect ganache shine. I always recommend grabbing the best-quality cocoa powder and chocolate chips you can find for max flavor oomph.

• Unsweetened soy milk: Creates the base liquid, and when mixed with apple cider vinegar, acts like vegan buttermilk for tender crumb.
• Apple cider vinegar: Reacts with baking soda to help the cake rise nicely without a funky aftertaste.
• All-purpose flour: The structure builder; make sure to sift or whisk for even texture.
• Granulated sugar: Sweetens and helps tenderize the cake.
• Dark cocoa powder: The star of the show, giving you that deep chocolate flavor.
• Baking powder & baking soda: Leavening agents for lightness and rise.
• Salt: Just a pinch to balance and enhance flavors.
• Neutral flavored oil: Canola or avocado, keeps the cake moist without overpowering.
• Unsweetened applesauce: Adds moisture and replaces eggs in a subtle way.
• Pure vanilla extract: For a warm, inviting aroma and depth of flavor.
• Hot coffee or boiling water: Intensifies the chocolate taste and loosens the batter for softness.
• Vegan chocolate chips or chopped chocolate: Essential for that rich ganache topping.
• Soy milk or full-fat coconut milk: To make the ganache glossy and smooth.
• Refined coconut oil (optional): For a shiny finish on the ganache (trust me, it’s worth it).

Variations

One of my favorite things about this Chocolate Vegan Bundt Cake with Rich Chocolate Ganache Recipe is how easy it is to customize. Whether you want it a little nuttier, more festive, or even less sweet, there’s a tweak for everyone!

• Add nuts or fruit: I love stirring in chopped walnuts or dried cherries for a fun texture contrast and a bit of tartness.
• Swap out the cocoa powder: Using natural cocoa instead of Dutch-processed will lighten the cake’s color and give a slightly different flavor profile.
• Use boiling water instead of coffee: Great if you want to skip the coffee flavor but keep the moisture and softness.
• Make it gluten-free: I’ve had success swapping for a 1-to-1 gluten-free flour blend – just be sure to add a bit more moisture if needed.

How to Make Chocolate Vegan Bundt Cake with Rich Chocolate Ganache Recipe

Step 1: Prep the Vegan ‘Buttermilk’ and Dry Ingredients

First, preheat your oven to 350°F and grease your 10-12 cup bundt pan really well — I like using a non-stick cooking spray and giving it a quick flour dusting for extra insurance against sticking. Then, mix the soy milk with the apple cider vinegar in a glass measuring cup. Set it aside for about 5 minutes to curdle; this little trick is key to that tender crumb you’ll love. Meanwhile, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a big bowl until everything’s evenly combined.

Step 2: Combine Wet Ingredients and Mix

Next, pour in the oil, applesauce, vanilla extract, and your vegan buttermilk mixture into the dry ingredients. Using a hand mixer or stand mixer on medium speed, mix everything until smooth, stopping to scrape down the bowl’s sides so no pockets of flour hide. Now, lower the speed and slowly add the hot coffee (or boiling hot water if that’s your preference). This may make the batter feel runny or thin, but don’t worry—that’s totally normal and what gives the cake its melt-in-your-mouth texture.

Step 3: Bake Your Bundt Cake

Pour the batter evenly into your greased bundt pan. Pop it in the oven and bake for 40 to 45 minutes. I always start checking at 40 minutes with a toothpick inserted in the center—it should come out mostly clean or with just a few moist crumbs, but no raw batter. After baking, let it cool in the pan for about 15 minutes, then gently invert the cake onto a cooling rack to finish cooling completely before you glaze it.

Step 4: Make the Rich Chocolate Ganache

While the cake cools, you can start on that luscious ganache. Put your chopped vegan chocolate or chips in a bowl. Heat your soy milk (or coconut milk if you’re using it) for 1 minute in the microwave—watch carefully to prevent bubbling over. Pour the warm milk over the chocolate but don’t stir yet! Let it sit for 2-3 minutes so the chocolate softens. Then whisk gently until smooth and glossy. Stir in the teaspoon of refined coconut oil if you want that perfect shiny finish.

Step 5: Glaze and Serve

Let the ganache cool for about 15 minutes, stirring occasionally. I like to pop it in the freezer or fridge and give it a little stir every 5 minutes to get it just thick enough to drizzle but still pourable. Place a sheet of parchment paper under your cooling rack to catch drips, then generously drizzle the ganache over the top, letting it cascade down those cozy bundt grooves. Slice and enjoy the magic you just made.

How to Serve Chocolate Vegan Bundt Cake with Rich Chocolate Ganache Recipe

Garnishes

I love topping this cake with a sprinkle of flaky sea salt to highlight the chocolate or some fresh berries for a pop of color and freshness. Toasted coconut flakes or chopped toasted pecans also make great garnishes if you want some added crunch and flavor contrast.

Side Dishes

This cake pairs beautifully with a scoop of vegan vanilla ice cream or a lightly brewed espresso. For brunch or a special treat, serve alongside fresh fruit salad or a simple green salad to balance the sweetness.

Creative Ways to Present

For birthdays or celebrations, I like to drizzle extra ganache in a decorative zigzag pattern and top with edible flowers or vegan chocolate curls. You can even dust some powdered sugar lightly over the ganache edges for a “snowy” effect—always a crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I keep leftover cake covered tightly with plastic wrap or stored in an airtight container at room temperature for 2 days. It stays moist and fresh, but after that I move it to the fridge to keep everything safe and slow down drying out.

Freezing

This cake freezes wonderfully! I wrap it tightly in plastic wrap and then foil, freezing for up to 3 months. When you want to enjoy it again, thaw it overnight in the fridge before serving. The ganache will soften nicely and taste just as rich as fresh.

Reheating

To reheat, I let the slice come to room temperature first and then warm it gently in the microwave for 15-20 seconds. This revives the ganache’s shine and the cake’s softness without drying it out.

FAQs

Final Thoughts

When I first tried this Chocolate Vegan Bundt Cake with Rich Chocolate Ganache Recipe, I was amazed at how close it tasted to my favorite non-vegan chocolate cakes. It’s rich, moist, and just the right balance of sweetness without feeling heavy. I hope you’ll enjoy making it as much as I do—you really can’t go wrong with this one in your baking repertoire. Trust me, once you get this recipe down, it’ll be your go-to cake for birthdays, celebrations, or whenever that chocolate craving hits hard!

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