Vegan Chocolate Bundt Cake
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.
Servings: 8 slices
Calories: 325kcal
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 Tips:
- 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