The Chocolate Vegan Bundt Cake, a masterpiece in both flavor and simplicity, beckons even the most discerning dessert enthusiasts with its rich chocolate essence and moist, tender crumb. The beauty of this recipe lies not just in its delectable outcome but in the ease with which it comes together, ensuring that both novice and experienced bakers can embark on a journey to create a dessert masterpiece. The amalgamation of carefully selected ingredients creates a symphony of flavors, making it a delightful addition to any table.
The culinary adventure begins with the creation of vegan buttermilk by marrying soy milk and apple cider vinegar, a clever nod to traditional buttermilk that sets the stage for the cake’s impeccable texture. The dry ingredients—all-purpose flour, granulated sugar, dark cocoa powder, baking powder, baking soda, and salt—dance together in a large bowl, their union promising a harmonious blend that forms the foundation of this decadent creation.
With the dry components seamlessly combined, the wet ingredients make their entrance, introducing neutral-flavored oil, unsweetened applesauce, vanilla extract, and the previously concocted vegan buttermilk. As the hand mixer whirs to life, the ingredients meld into a velvety batter, eagerly awaiting the transformative touch of hot coffee. The addition of this steaming elixir ensures a moist, rich crumb that elevates the Chocolate Vegan Bundt Cake from a simple dessert to a luxurious indulgence.
As the kitchen fills with the enticing aroma of baking chocolate, the bundt pan cradles the batter, ready to be transformed into a work of art. A testament to the recipe’s simplicity, the baking process is straightforward, requiring just 40-45 minutes until a toothpick emerges mostly clean, signaling the cake’s readiness for its grand debut.
Once released from its bundt pan cocoon, the cake takes center stage, a testament to the baker’s skill and the recipe’s foolproof design. But the journey doesn’t end there—enter the chocolate ganache, the crowning glory of this dessert symphony. Melted vegan chocolate and warm soy milk join forces, creating a luxurious pool of goodness that, when generously drizzled over the cooled cake, transforms it into a work of art worthy of any patisserie.
The Chocolate Vegan Bundt Cake is more than a dessert; it’s a celebration of flavors, a testament to the harmonious union of plant-based ingredients, and an invitation to savor the simple joys of baking. With helpful notes guiding the way, this recipe not only ensures a delightful treat but also offers a glimpse into the artistry of vegan baking. As the fork meets the cake and the chocolate ganache dances on the palate, it’s a reminder that in the world of culinary creations, plant-based delights can be just as indulgent and satisfying.
Chocolate Vegan Bundt Cake
If you’re looking for a dessert that’s equal parts impressive and simplistic, Chocolate Vegan Bundt Cake is the recipe for you! It’s rich with chocolate flavor, moist as can be, and delightfully easy to make.
Prep Time20minutes mins
Cook Time40minutes mins
Total Time1hour hr
Servings: 12 servings
- 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
- 8 ounces vegan chocolate chips or chopped chocolate
- 1 cup soy milk or full fat coconut milk, other milk
- 1 teaspoon refined coconut oil optional for a shiny ganache
Make the cake
- Preheat oven to 350 degrees F and grease a non-stick 10-12 cup bundt pan.
- Stir the soy milk and vinegar together in a glass measuring cup and set aside to curdle. This is your vegan buttermilk.
- In a large bowl, add the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well to combine.
- Now add the oil, applesauce, vanilla and milk/vinegar mixture. Mix on medium speed with a hand mixer (or stand mixer with the paddle attachment) until well combined, scraping the sides and bottom of the bowl as needed.
- Lower the speed and carefully pour in the hot coffee, continuing to mix into the cake batter until combined. The batter will seem very runny at this point but it will bake up perfectly.
- Pour into the greased bundt pan and bake for 40-45 minutes or until a toothpick inserted comes out mostly clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a rack. Let cool completely before glazing.
Prepare the ganache and glaze the cake
- Add the chopped chocolate or chocolate chips to a medium sized bowl. Place the soy milk in a glass measuring cup or microwave safe bowl and microwave for 1 minute, watching to make sure it doesn’t bubble over.
- Pour the warm milk over the chocolate and let sit for 2-3 minutes. Do not stir yet!
- After 2-3 minutes, whisk the chocolate and milk together until smooth, about 1-2 minutes. Add the teaspoon of coconut oil if using and stir in to make the glaze shiny.
- Let it cool for 15 minutes or so, until it’s thick enough to pour over the cake without being too thin. I like to stick the bowl in the freezer or fridge, stirring every few minutes to speed this up. Don’t let it sit for too long or it will become too thick.
- Make sure to place a piece of parchment paper under the cake on the rack to catch any drips. Drizzle generously over the cooled cake, letting it drip down the sides. Cut and serve.
- You may not use all the ganache for the cake, so save it and serve on vegan ice cream, pancakes or anywhere else you like.
- Instead of soy milk, you can use any other plant milk in the cake as well as the ganache. For a thicker, richer ganache, use full fat coconut milk.
- May use natural cocoa powder as well, though your cake will be a bit lighter in color.
- Use boiling hot water instead of coffee if desired.
Serving: 1of 12 servings | Calories: 477kcal | Carbohydrates: 80g | Protein: 6g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 358mg | Potassium: 244mg | Fiber: 4g | Sugar: 45g | Vitamin A: 123IU | Vitamin C: 2mg | Calcium: 119mg | Iron: 3mg