This vegan chocolate bundt cake is rich, tender and full of deep chocolatey flavor. You probably already have all the ingredients in your pantry that you need to make this gorgeous treat. And, with a few simple tips, it's easy!
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Don't let the "vegan" label fool you – this cake is just as rich and indulgent as its non-vegan counterparts. With a moist and tender crumb and a deep, chocolatey flavor, it's sure to satisfy any sweet tooth. And, it's totally dairy-free and requires no eggs.
A lot of people are intimidated by vegan baking, but it's really simple. Once you get the hang of it, you'll wonder why you ever needed eggs and milk. From muffins to cookies to this showstopper cake, I've got you covered!
Top Tip: You might also like my vegan lemon drizzle cake.
💚Reasons You'll Love This Recipe
💚The recipe for this vegan chocolate bundt cake is super simple. It's a great option for people who have a fear of vegan baking. Hint: It's not hard to bake cakes without eggs and dairy.
💚It's a stunning centerpiece for any party or gathering.
💚While the recipe for this vegan chocolate bundt cake is delicious as-is, it's also easy to customize. Top it off with chocolate covered strawberries, colorful sprinkles, or shredded coconut.
💚I mean, who doesn't love a good chocolate cake? This vegan bundt cake is a classic comfort food!
🛒Ingredients
The following ingredients are what you need to make your vegan chocolate bundt cake. The ingredients and instructions for the chocolate ganache topping can be found in the recipe card below.
- Flour: We're using all purpose flour here, but if you'd like to make a gluten free vegan chocolate sheet cake, just sub in your favorite gluten free flour.
- Sugar: Caster sugar is the sugar of choice for this cake. The difference between granulated sugar and the caster sugar is basically the texture. Caster sugar has a finer texture. If you live in an area where sugar is processed with bone char, then please be sure that you find a brand that's marked as vegan.
- Soy Milk: Soy milk is my favorite plant based milk for baking, as it has the highest protein content.
- Apple Cider Vinegar: Soy milk (or any plant based milk for that matter) plus apple cider vinegar equals vegan buttermilk! Vegan buttermilk makes a great egg replacer.
- Vegan Yogurt: You can use soy or coconut yogurt. It will add a nice dense moisture to your sheet cake.
- Baking Powder and Baking Soda: These are both necessary leavening agents. They'll help your case rise.
- Vegetable Oil: Vegetable oil slows down gluten formation in cake baking - basically, it keeps your vegan cake moist!
- Coffee: Use the strongest coffee you have. Espresso, Nespresso, instant coffee - they will all work. Just be sure to use the coffee hot and undiluted. You won't taste it in your cake. It simply enhances the chocolate flavor.
- Vanilla: Vanilla is used in so many baking recipes because without it baked goods taste flat. I'd recommend buying a high-quality vanilla extract. It really makes a difference.
- Salt: Salt brings together all the flavors and makes them pop.
📏What Are The Bundt Pan Sizes?
Bundt pans can be used to cook most cake recipes, however figuring out their capacity can be a little confusing. This vegan bundt cake recipe is based off of my 13x9 inch vegan chocolate sheet cake. It's the perfect amount of batter for a standard 10-12 cup bundt pan.
As a general rule of thumb, most 13x9 inch cakes will fit a standard size bundt pan. The same rule applies to two cakes that call for 8 or 9 inch round pans.
If you already own a bundt pan, but you aren't sure of its size you can measure it by filling the pan with water and measuring the amount of water it holds in cups. A 10-cup bundt pan will hold 10 cups of water, an 8-cup bundt pan will hold 8 cups of water, and so on.
Once you know the size of your bundt pan, you can use that information to adjust your recipes accordingly.
👩🏼🍳How To Make A Vegan Chocolate Bundt Cake
- In a small bowl mix together the soy milk and apple cider vinegar. Set aside for at least 5 minutes. This is your vegan buttermilk. It will also act as an egg replacer.
- Preheat the oven to 350°F (175°C).
- In a medium sized bowl, sift together the flour, sugar, cocoa powder, baking powder,baking soda and salt.
- In a large bowl mix together the vegan yogurt, vegetable oil, vegan buttermilk, hot coffee/espresso, and vanilla extract.
- Add the wet ingredients to the dry ingredients. Using a stand mixer or a hand mixer, mix until there are no lumps - about 30 seconds.
- Generously grease a standard size bundt pan with vegetable oil. Be sure to get into every nook and cranny of your pan. A pastry brush works well for this. Sprinkle the inside of the pan with a bit of cocoa powder and turn the pan upside down and bang it on the counter to release any extra cocoa powder. Do not substitute flour for cocoa powder.
- Pour the batter into the bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 15-20 minutes before inverting it onto a cooling rack or cake plate. This is important. Don't try to immediately release your cake from the pan.
- While the cake is cooling, make the vegan chocolate ganache. For tips on finding the best vegan brands of chocolate, see my article Are Chocolate Chips Vegan?Drizzle the ganache over the bundt cake once the cake has cooled fully.
- If you don't want to make chocolate ganache, you could try my vegan royal icing. The white and brown contrast is beautiful.
😬What To Do If Your Bundt Cake Sticks To The Pan
So, now that you've made your gorgeous cake, it won't come out of the pan? Don't worry! It's a common problem. While bundt cakes are beautiful, all those nooks and crannies in the pan make it harder to release than your average cake. I have a few tips to salvage your vegan bundt cake dreams:)
- Let it cool: Bundt cakes can be delicate and may stick to the pan if they're still warm. Before attempting to remove the cake, make sure it has cooled completely. If you try to get it out of the pan too soon, it will stick and crumble. This is especially true of vegan cakes.
- Loosen the edges: Run a knife or offset spatula gently around the edges of the pan to loosen the cake from the sides. Sometimes that's all it takes to release the cake. Also, run the knife gently around the center funnel of the pan.
- Tap the pan: Gently tap the bottom of the pan with a wooden spoon or rubber spatula to help release the cake from the pan.
- Use heat: If the cake is still stuck, you can try using a warm towel or heating the outside of the pan with a hairdryer for a few seconds to help release the cake. For the warm towel method, put a tea towel in the sink and pour hot water over it. Turn the bundt cake upside down and place the towel over the pan. Leave it there for 5 minutes. The heat should help the cake release from the pan.
❄️Storage Instructions
There are two ways to store leftover vegan chocolate bundt cake:
- At room temperature:
- Allow the cake to cool completely on a wire rack.
- Once the cake is cool, wrap it tightly in plastic wrap or aluminum foil.
- Store the cake in an airtight container at room temperature for up to 3 days.
- In the refrigerator:
- Allow the cake to cool completely on a wire rack.
- Once the cake is cool, wrap it tightly in plastic wrap or aluminum foil.
- Place the cake in an airtight container and store it in the refrigerator for up to 5 days.
If you are planning on making this chocolate bundt cake ahead of time, I suggest leaving the glaze off until just prior to serving. That way it won't be absorbed into the cake during storage or get clumpy from any possible condensation.
You can also freeze leftover vegan chocolate bundt cake for up to 3 months. To do this, wrap the cake tightly in plastic wrap or aluminum foil, and then place it in a freezer-safe bag or container. When you're ready to eat the cake, thaw it overnight in the refrigerator.
🙋♀️Frequently Asked Questions
The main difference between a Bundt cake and a regular cake is the pan it is baked in. A Bundt pan is a ring-shaped pan with fluted sides. This shape gives the cake a unique appearance and also helps it to cook evenly.
The most likely reason is that the pan is not properly greased or floured. This is the most common cause of cake sticking. Make sure to grease and flour the pan thoroughly, paying special attention to all of the nooks and crannies.
No, a bundt cake is not the same as a pound cake. A bundt cake is a cake baked in a ring-shaped pan, while a pound cake is a dense cake made with equal parts butter, sugar, eggs, and flour.
viral recipe!
Vegan Strawberry Cake
If you're a fan of vegan cake recipes, you might like this gorgeous 3 layer vegan strawberry cake.
Craving More Easy Vegan Recipes?
Easy Vegan Blueberry Cobbler In A Skillet
Healthy Chocolate Chickpea Ice Cream
📖 Recipe
Vegan Chocolate Bundt Cake
Ingredients
For The Vegan Chocolate Bundt Cake
- 1 cup soy milk
- 1½ tablespoons apple cider vinegar
- 3 cups all purpose flour
- 2½ cups caster sugar
- 1 cup cocoa powder
- 1½ teaspoons baking powder
- 1 tablespoon baking soda
- ½ teaspoon salt
- ½ cup vegan yogurt
- ½ cup vegetable oil
- 1 cup strong coffee or espresso
- 1 teaspoon vanilla extract
For The Vegan Chocolate Ganache
- 1 cup vegan chocolate chips or finely chopped dark chocolate
- ½ cup coconut milk full fat
- 1 tablespoon coconut oil
- ¼ teaspoon vanilla extract
Instructions
- In a small bowl mix together the soy milk and apple cider vinegar. Set aside for at least 5 minutes.
- Preheat the oven to 350°F (175°C).
- In a medium sized bowl, sift together the flour, sugar, cocoa powder, baking powder,baking soda and salt.
- In a large bowl mix together the vegan yogurt, vegetable oil, vegan buttermilk, hot coffee/espresso, and vanilla extract.
- Add the wet ingredients to the dry ingredients. Using a stand mixer or a hand mixer, mix until there are no lumps - about 30 seconds.
- Generously grease a standard size bundt pan with vegetable oil. Be sure to get into every nook and cranny of your pan. A pastry brush works well for this. Sprinkle the inside of the pan with a bit of cocoa powder and turn the pan upside down and bang it on the counter to release any extra cocoa powder. Do not substitute flour for cocoa powder.
- Pour the batter into the bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 15-20 minutes before inverting it onto a cooling rack or cake plate. This is important. Don't try to immediatly release your cake from the pan.
- While the cake is cooling, make the vegan chocolate ganache. Drizzle the ganache over the bundt cake once the cake has cooled fully.
Vegan Chocolate Ganache
- Place the chocolate chips or chopped chocolate in a heat-proof bowl.
- In a small saucepan, heat the coconut milk and coconut oil over medium heat until it starts to simmer.
- Pour the hot coconut milk mixture over the chocolate and let it sit for a minute to soften the chocolate. Stir the mixture until the chocolate is completely melted and smooth. Stir in the vanilla extract, if using. Let the ganache cool slightly before pouring it over the cake. You can also chill the ganache in the fridge for 15-20 minutes to thicken it up before pouring over the cake.Notes:If you prefer a sweeter ganache, you can add 1-2 tablespoons of maple syrup or agave nectar to the mixture.If you want a thicker ganache, you can use less coconut milk or add more chocolate to the mixture.
Notes
- At room temperature:
- Allow the cake to cool completely on a wire rack.
- Once the cake is cool, wrap it tightly in plastic wrap or aluminum foil.
- Store the cake in an airtight container at room temperature for up to 3 days.
- In the refrigerator:
- Allow the cake to cool completely on a wire rack.
- Once the cake is cool, wrap it tightly in plastic wrap or aluminum foil.
- Place the cake in an airtight container and store it in the refrigerator for up to 5 days.
Jane
Made this for my mom's birthday! Put fresh strawberries in the middle. She thought I ordered it! She loved it so much! She wants another one for mother's day ♥
Keri Bevan
Hi Jane, That's excellent news!
Marie
So moist! And the ganache topping made the cake extra decadent. Definitely sharing this recipe with my mom.
Keri Bevan
Hi Marie, I hope she likes it. Thank you!
Polly
Who does not love a chocolate cake? And making it vegan makes it perfect. Steps are easy to follow and turned out really good! Thanks for sharing!
Keri Bevan
Hi Polly, So glad you enjoyed the bundt cake recipe. Thanks so much for letting me know!
chhavi vashisht
omg the glaze is everything! Ang the cake is so soft and delicious.Thankyou for sharing this recipe!
Keri Bevan
It really makes it special, doesn't it?
Vien
Loved how moist this cake was! Definitely making this again for the weekend!