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Vegan chocolate bundt cake on a cake stand with a piece cut out and on a white plate.

Vegan Chocolate Bundt Cake

Keri Bevan
This vegan chocolate bundt cake is rich and and tender and full of deep chocolaty 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!!
4.95 from 55 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings
Calories 502 kcal

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

Storage Instructions:
There are two ways to store leftover vegan chocolate bundt cake:
  • At room temperature:
    1. Allow the cake to cool completely on a wire rack.
    2. Once the cake is cool, wrap it tightly in plastic wrap or aluminum foil.
    3. Store the cake in an airtight container at room temperature for up to 3 days.
  • In the refrigerator:
    1. Allow the cake to cool completely on a wire rack.
    2. Once the cake is cool, wrap it tightly in plastic wrap or aluminum foil.
    3. 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 overnigh

Nutrition

Calories: 502kcalCarbohydrates: 80gProtein: 7gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 0.1mgSodium: 455mgPotassium: 304mgFiber: 4gSugar: 48gVitamin A: 79IUVitamin C: 3mgCalcium: 131mgIron: 3mg
Keyword vegan bundt cake, vegan chocolate bundt cake
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