Vegan Bundt Cake

Who can resist the allure of a rich chocolate cake? With its moist, chocolatey goodness and irresistible charm, it’s a dessert that delights your taste buds and warms your heart. This vegan bundt cake recipe is your ticket to creating a heavenly treat that’s sure to impress.

Although the recipe might seem a little long, there’s no need to worry. Simply take the steps one by one and you’ll be on your way to baking the perfect chocolate bundt cake. All you need to do is gather your ingredients, mix well, and put the finishing touches on your masterpiece.

So, roll up your sleeves, preheat the oven, and get ready to dive into delicious world of bundt cakes!

Why You Should Make This Vegan Bundt Cake Recipe

There’s an irresistible appeal and joy in making a chocolate bundt cake that can bring to both you (and those lucky enough to enjoy its deliciousness) to its knees!

• Pure Chocolate Bliss: Anyone lucky enough to get a slice of this delightful cake, will be in heaven! The rich, velvety flavor in every bite will satisfy even the most intense vegan chocolate cravings.
• Easy Baking: With its simple prep and minimal fuss, baking a vegan chocolate cake is perfect for both newbie and experienced bakers alike.
• Pretty Presentation: The distinctive ring shape of a bundt cake adds an elegant touch to any dessert spread. If you want to create a stunning centerpiece for birthdays, special occasions or everyday indulgence, this is the recipe to choose!
• Fun and Versatile Flavor Combinations: Customize your chocolate bundt cake with a variety of add-ins such as nuts (like these candied walnuts), chocolate chips, or fruit (or leftovers from a fresh fruit salad) to create endless flavor possibilities.
• Sharing Joy: Whether it’s a cozy family gathering, a vegan tea party with friends, or a celebration of life’s little victories, sharing a slice of a homemade vegan bundt cake brings smiles and warmth to everyone around the table.

Key Ingredients and Substitutions

The secret to making a perfect vegan bundt cake recipe is in the ingredients! From pantry staples to creative alternatives, we’ll ensure your baking adventure is a delicious success!

• Plant-Based Milk: Any plant milk will work in this recipe. If you’ve run out of the packaged kind, how about making your own homemade almond milk or cashew milk? It’s super quick, easy, and customizable to your taste.
• Vegan Yogurt: The creamier the yogurt, the more moist the cake consistency. This isn’t the time to look for low-fat versions, friends! Oat, soy, or cashew are perfect choices, but use anything you like. If you like an extra sweet taste, choose a vanilla-flavored vegan yogurt.
• White Vinegar: Vinegar mixed with vegan milk is what makes the lovely “buttermilk” in this recipe. Feel free to use apple cider vinegar if there’s no white vinegar in your pantry.
• Canola Oil: This ingredient helps to bring richness into this egg and dairy-free bundt cake. Other oils you can easily substitute for canola are vegetable oil, sunflower oil, or grapeseed because of their light flavor and texture.
• Natural Cocoa Powder: Did you know that using natural cocoa powder (which is an acid) along with baking soda (which is a base) in a recipe helps your cake to rise? Isn’t that cool? This ingredient also lends a dark, fragrant, and slightly bitter chocolate flavor, which is fantastic when making the best-tasting chocolate cake.
• Vegan Chocolate Chips: These little nuggets are essential for that creamy chocolatey flavor. For a twist, how about swapping the regular chocolate chips and cocoa powder for vegan white chocolate chips and vanilla powder instead? Yum.
• Coconut Cream: This decadent ingredient is top notch for making a luscious glaze. If there’s no coconut cream on hand (oh, no!), you can always use peanut butter or tahini instead. Either mixed with the melted chocolate chips can create a wonderful drizzle for the top of your bundt cake.

How To Make Vegan Bundt Cake

Don’t be intimidated by the bundt. Even though it looks fancy, it’s surprisingly easy to use if you oil it well. It can be such a fun and thrilling change to the usual round stack cakes or flat sheet cakes. Remember…it’s only batter!

Step 1: Preheat your oven, gather your ingredients, and grease your bundt pan with oil. Remember to cover all the nooks and crannies to prevent sticking.

Step 2: Create a dairy-free buttermilk by mixing the vegan milk, white vinegar, and vegan yogurt together. Allow it to sit and it should curdle (you will see it bubble up) in about 10 minutes. Mix in oil, vanilla extract, and sugars until smooth.

Step 3: In another bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. Add into the liquid mixture and use a hand whisk to mix until creamy. Dissolve the coffee granules in hot water and add to the batter, along with the chocolate chips.

Step 4: Pour the batter into the prepared bundt pan, spreading it evenly with a spatula. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely and then carefully invert it onto a wire rack to cool completely.

Finally, Step 5: The most delicious part…the chocolate ganache! The coconut cream mixed with the melted chocolate chips creates the most heavenly and silky texture—perfect for pouring!

Once cooled, slice the chocolate bundt cake and serve it plain or with your favorite toppings, such as the chocolate ganache glaze, powdered sugar, or vegan whipped cream.

Serving Suggestions

These serving suggestions are sure to enhance the enjoyment of your vegan bundt cake and impress your guests with their simplicity and deliciousness!

• Best of the Bundt: Search out the most adorable bundt cake tins you can find. The cuter they are, the more impressive the final cake when they’re finished. We love these from Nordic Ware! (Just be careful to oil the insides well in all the little crevices!)
• Vegan Ice Cream: Serve slices of the chocolate bundt cake alongside scoops of your favorite dairy-free ice cream for a delightful contrast of warm cake and cold, creamy goodness.
• Go for Ganache: Elevate your dessert game by drizzling rich, velvety chocolate sauce over each slice of the cake for an extra indulgent touch.
• Be Bold with Berries: Add a burst of freshness and color to your dessert presentation by garnishing the cake slices with a generous handful of fresh berries, such as strawberries, raspberries, blueberries, or even a scoop of fresh fruit salad.
• Sprinkle Some Sugar: For a simple yet elegant finishing touch, dust the top of the chocolate bundt cake with a light sprinkling of powdered sugar just before serving. It adds a hint of sweetness and a touch of visual appeal.
• Boost with a Hot Beverage: Pair slices of the chocolate bundt cake with a steaming cup of hot coffee, tea, or vegan hot cocoa for the perfect ending to any meal or as a delightful afternoon treat. The warm beverage complements the richness of the cake beautifully.

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Vegan Chocolate Bundt Cake

Author: Saloni Mehta

5 from 4 votes

This is not just any ordinary Bundt cake; it is supremely chocolatey and decadent with a perfectly moist crumb. It has a dense texture that is not too dry for a breakfast cake to go with coffee or tea. This chocolate Bundt is a total crowd-pleaser, and it will be a great addition to your next brunch party. Everyone will be reaching for a second slice.

Print Recipe Pin Recipe

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 8 slices

Ingredients

Chocolate Bundt

• ▢ ½ cup unsweetened vegan milk
• ▢ 1 teaspoon white vinegar
• ▢ ¼ cup vegan yogurt, unsweetened
• ▢ ¼ cup canola oil
• ▢ ½ tsp vanilla extract
• ▢ ⅓ cup granulated sugar
• ▢ ¼ tablespoon light brown sugar
• ▢ 1¼ cups all-purpose flour
• ▢ ¼ cup natural cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon baking powder
• ▢ ⅛ teaspoon salt
• ▢ 1 teaspoon instant coffee granules
• ▢ ⅓ + ⅛ cup water, hot
• ▢ ½ cup vegan semi-sweet chocolate chips

Chocolate Ganache Glaze

• ▢ ½ cup very finely chopped vegan dark chocolate bar, or vegan semi-sweet chocolate chips
• ▢ 5 tablespoons canned coconut cream, (transfer the coconut milk to a bowl, whisk it together, then measure it) 

Instructions

• Preheat the oven to 350°F (177°C). Grease an 8-inch Bundt pan with baking spray.
• In a medium-sized bowl, combine the vegan milk, vinegar, and vegan yogurt. Let it sit for 10 minutes for the milk to slightly curdle. Add the canola oil, vanilla extract, granulated sugar, and light brown sugar. Use a hand whisk to combine until the sugar is dissolved.
• Combine the all-purpose flour, cocoa powder, baking soda, baking powder, and salt in a bowl, and fold it into the milk mixture. Mix it very gently using a hand whisk until the batter is smooth. Add the coffee granules to the hot water and mix it together until dissolved. Pour the coffee mixture into the cake batter, add the chocolate chips, and mix until fully combined.
• Pour the chocolate cake batter into the prepared Bundt pan. Bake for 30 to 35 minutes or longer if needed. Test the middle of the cake by inserting a toothpick in the center. If the toothpick comes out clean, remove the Bundt pan from the oven, and let the cake cool in the pan for 15 to 20 minutes. Carefully flip the Bundt pan onto a cooling rack, and let the chocolate cake cool completely.

Prepare the Chocolate Ganache Glaze

• Place the chopped chocolate or chocolate chips in a small bowl. In a separate bowl, heat the coconut cream in the microwave at 30-second intervals until it is hot to the touch. Pour it over the chocolate, making sure that all the chocolate is covered with the hot cream. Let it sit for a minute, and then stir with a spatula until it is smooth and evenly mixed. There should be no lumps of chocolate, and it should be glossy like a chocolate sauce.
• Pour it all over the top of the cake while the glaze is freshly prepared. Let the glaze set by putting the cake in the refrigerator for 30 minutes, and then serve. Store it in an airtight container at room temperature for 3 to 4 days.
• Transfer the prepared chocolate ganache into a container. Let it cool and set at room temperature. Chocolate ganache can be stored in an airtight container in the refrigerator for 2 to 3 days.

Notes

Storage: If your cake is unfrosted or has a stable frosting like ganache, you can store it at room temperature in an airtight container or wrapped tightly in plastic wrap for 2-3 days. If your cake has a perishable frosting like cream cheese or whipped cream, or if you’re in a warm climate, it’s best to store it in the refrigerator. Place it in an airtight container or cover it with plastic wrap to prevent it from drying out. It should stay fresh for up to 5-7 days when refrigerated.

Nutrition

Calories: 325kcal | Carbohydrates: 40g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 223mg | Potassium: 98mg | Fiber: 3g | Sugar: 20g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 3mg

Course — Dessert

Cuisine — American

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Many thanks to Janet Cooper and Alex and Katherine Ridge of Easy Vegan Grub, our amazing Word of Vegan recipe testers for their feedback on this recipe!

This Triple Chocolate Vegan Bundt Cake recipe is reprinted with permission from Vegan Baking Made Simple by Saloni Mehta.  Page Street Publishing Co. 2023. Finished bundt cake photos by Saloni Mehta. Ingredient and process photos by Michelle Cehn.