This vegan chocolate bundt cake is an intensely rich bundt cake covered in hard-set chocolate icing. Using three forms of chocolate—cocoa powder, melted dark chocolate, and chocolate chips, this bundt cake is loaded with chocolate and will be enjoyed by any chocolate lover. It is perfect vegan dessert for dessert tables, as a vegan party dessert, or as a mid-week chocolate indulgence.
And, if you’re looking for more chocolatey goodness, try these double chocolate chunk cookies or these chocolate cinnamon rolls.
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What You’ll Need For This Vegan Chocolate Bundt Cake
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How To Make A Vegan Chocolate Bundt Cake
Preheat oven to 350°F/175 C. Grease a 10”/25cm bundt pan (at least 6 cups/1.5L volume). For best coverage use cooking spray or vegan margarine rather than liquid oil.
Melt the chocolate in a heat proof bowl over a pot of simmering water or in short bursts in the microwave, stirring in between. Set it aside.
In a medium bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to evenly distribute everything.
Create a well in the center and pour in oat milk, oil, and vanilla extract. Use a whisk or handheld mixer to blend until smooth.
Pour in the hot coffee and melted chocolate and stir until smooth.
Fold in the chocolate chips.
Pour into prepared bundt and shake to level.
Bake for 35-40 minutes until a skewer inserted comes out clean.
Allow to cool in the pan for 10 minutes before inverting on to a cooling rack or plate. Unmolding while still warm prevents the sugars in the cake from cooling and adhering to the sides. If cake cools completely before unmolding, soak the outside of the pan briefly (about 15 seconds) in a bowl of hot water to loosen the sugar.
Heat the coconut cream and vanilla to hot (but not bubbling) in a saucepan or in short bursts in the microwave.
Remove from heat and whisk in the cocoa powder until smooth. Return to heat and whisk in the powdered sugar and salt until thick and glossy.
Pour over the cooled chocolate bundt cake immediately or it will be too stiff to work. Allow to cool and set.
Best the same day. Can be stored at room temperature, covered, for up to three (3) days.
Important Recipe Notes
Oil choice: Any unsaturated oil will work in this recipe. The best choices are very neutral flavoured oils like canola, sunflower, or vegetable.
Hot coffee: Adding hot coffee or hot water will “bloom” or deepen the flavor of the chocolate for an intensely rich cake. If using water, add 1 tbsp/15ml white vinegar to maintain the acidity. Coffee, vanilla, and salt also help intensify the chocolate flavor.
Flavor Variations:
– For a more nuanced version, replace the neutral oil with olive oil and use red wine in place of the coffee and 1 tsp/2g ground cinnamon with the dry ingredients.
– The coffee can also be replaced with orange juice and 2 tsp/4g orange zest for orange chocolate cake. Add some orange zest or extract to the frosting for extra citrus flavor.
Vegan Dessert Recipes
Pineapple Upside Down Cake– This pineapple upside down cake is an extra tropical take on a vegan pineapple upside-down cake with a ginger and coconut cake base, all sweetened with maple syrup and apple sauce.
Coconut Lime Loaf– This coconut lime loaf is a rich, vegan lime and coconut loaf cake topped with coconut lime frosting made with coconut cream. The dense and moist cake is fragrant with lime zest and shredded sweetened coconut.
Triple Chocolate Bundt Cake
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Ingredients
- 2 cups/240g all-purpose flour
- 1 1/4 cup/255g light brown sugar
- 3/4 cup/60g cocoa powder
- 1/2 tsp/3g salt
- 2 tsp/8g baking powder
- 1 tsp/4g baking soda
- 1/2 cup/120ml neutral oil
- 3/4 cup/180ml oat milk or other non-dairy milk
- 1/2 cup/120ml hot coffee
- 1 tsp/5ml vanilla extract
- 4 oz/112g dark chocolate melted
- 3/4 cup/135g chocolate chips
- 4 tbsp/60ml coconut cream
- 1 1/2 cups/180g powdered sugar
- 4 tbsp/20g cocoa powder
- Pinch salt
- 1/2 tsp/3ml vanilla extract
Method
- Preheat oven to 350°F/175 C. Grease a 10”/25cm bundt pan (at least 6 cups/1.5L volume). For best coverage use cooking spray or vegan margarine rather than liquid oil.
- Melt the chocolate in a heat proof bowl over a pot of simmering water or in short bursts in the microwave. Set aside.
- In a medium bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to evenly distribute everything.
- Create a well in the center and pour in oat milk, oil, and vanilla extract. Use a whisk or handheld mixer to blend until smooth.
- Pour in the hot coffee and melted chocolate and stir until smooth.
- Fold in the chocolate chips.
- Pour into prepared bundt and shake to level.
- Bake for 35-40 minutes until a skewer inserted comes out clean.
- Allow to cool in the pan for 10 minutes before inverting on to a cooling rack or plate. Unmolding while still warm prevents the sugars in the cake from cooling and adhering to the sides. If cake cools completely before unmolding, soak the outside of the pan briefly (about 15 seconds) in a bowl of hot water to loosen the sugar.
- Heat the coconut cream and vanilla to hot (but not bubbling) in a saucepan or in short bursts in the microwave.
- Remove from heat and whisk in the cocoa powder until smooth. Return to heat and whisk in the powdered sugar and salt until thick and glossy.
- Pour over the cooled cake immediately or it will be too stiff to work. Allow to cool and set.
- Best the same day. Can be stored at room temperature, covered, for up to three (3) days.
