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chocolate bundt cake on rack with white background
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4.92 stars (12 ratings)

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 Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 477kcal
Author: Nora Taylor

Ingredients

Cake

Chocolate ganache

  • 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

Instructions

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.

Notes

  1. 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. 
  2. 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.
  3. May use natural cocoa powder as well, though your cake will be a bit lighter in color.
  4. Use boiling hot water instead of coffee if desired.

Nutrition

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