Description
This decadent Chocolate Vegan Bundt Cake is rich, moist, and completely dairy-free, making it perfect for vegan and plant-based diets. Featuring a blend of cocoa powder, coffee, and a luscious vegan chocolate ganache glaze, this cake balances robust chocolate flavor with a tender crumb. Easy to prepare with simple pantry ingredients, it’s an ideal crowd-pleaser for any occasion.
Ingredients
Scale
Cake
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 2 cups all purpose flour
- 1 3/4 cup granulated sugar
- 3/4 cup dark cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup neutral flavored oil (canola or avocado)
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup hot coffee or boiling hot water
Chocolate Ganache
- 8 ounces vegan chocolate chips or chopped chocolate
- 1 cup soy milk or full fat coconut milk (other plant milk options possible)
- 1 teaspoon refined coconut oil (optional, for a shiny ganache)
Instructions
- Prepare the Vegan Buttermilk: Stir the soy milk and apple cider vinegar together in a glass measuring cup and set aside for a few minutes to curdle, forming vegan buttermilk.
- Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, granulated sugar, dark cocoa powder, baking powder, baking soda, and salt until fully combined.
- Combine Wet Ingredients into Dry: Add the neutral oil, unsweetened applesauce, pure vanilla extract, and the vegan buttermilk mixture to the dry ingredients. Using a hand mixer or stand mixer with paddle attachment on medium speed, mix until fully incorporated, scraping down the bowl as needed.
- Add Hot Coffee: Lower the mixer speed and slowly pour in the hot coffee or boiling water while continuing to mix. The batter will be thin and runny — this is expected for a moist cake.
- Bake the Cake: Preheat the oven to 350°F (175°C). Grease a 10–12 cup non-stick bundt pan. Pour the batter into the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out mostly clean.
- Cool the Cake: Let the cake cool in the pan for 15 minutes. Then invert the bundt pan onto a wire rack and allow the cake to cool completely before glazing.
- Make the Ganache: Place the vegan chocolate chips or chopped chocolate in a medium bowl. Heat the soy milk or full fat coconut milk in a microwave-safe container for about 1 minute, until hot but not boiling over.
- Combine Ganache Ingredients: Pour the warm milk over the chocolate and let it sit undisturbed for 2 to 3 minutes to soften the chocolate. Then whisk vigorously until smooth and glossy, about 1 to 2 minutes. Stir in the coconut oil if using, to give a shiny finish.
- Cool Ganache to Proper Consistency: Allow the ganache to cool at room temperature or refrigerate briefly until it thickens enough to pour but is not too stiff. Stir occasionally to prevent lumps.
- Glaze the Cake: Place parchment paper under the wire rack to catch drips. Drizzle the ganache generously over the cooled bundt cake, allowing it to flow down the sides. Let set before slicing and serving.
Notes
- Reserve leftover ganache to use as a topping for vegan ice cream, pancakes, or fresh fruit.
- Any plant-based milk can replace soy milk in both the cake and ganache; full fat coconut milk creates a richer ganache.
- Natural cocoa powder can be used, though it will result in a lighter-colored cake.
- Replace hot coffee with boiling water if preferred or to keep the recipe caffeine-free.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 0 mg
