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Triple Chocolate Bundt Cake

a Vegan Chocolate Bundt Cake cut into pieces on a blue and white striped plate
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Categories: vegan, soy free, dessert

Serves: 12

Prep Time: 15 minutes

Bake Time: 35 minutes

Assembly Time: 5 minutes

Total Time: 55 minutes

Ingredients

Scale
  • 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

Instructions

  1. 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.
  2. Melt the chocolate in a heat proof bowl over a pot of simmering water or in short bursts in the microwave. Set aside.
  3. In a medium bowl combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir to evenly distribute everything.
  4. 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.
  5. Pour in the hot coffee and melted chocolate and stir until smooth.
  6. Fold in the chocolate chips.
  7. Pour into prepared bundt and shake to level.
  8. Bake for 35-40 minutes until a skewer inserted comes out clean.
  9. 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.
  10. Heat the coconut cream and vanilla to hot (but not bubbling) in a saucepan or in short bursts in the microwave.
  11. 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.
  12. Pour over the cooled cake immediately or it will be too stiff to work. Allow to cool and set.
  13. Best the same day. Can be stored at room temperature, covered, for up to three (3) days.

Notes

Oil choice: Any unsaturated oil will work in this recipe. The best choices are very neutral flavored 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 flavur.

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.

Find it online: https://thevgftable.com/vegan-chocolate-bundt-cake/