Treat yourself to a heavenly vegan chocolate bundt cake topped with a velvety and impeccable ganache. This divine dessert is excellent for a cozy afternoon tea or a get-together with your buddies.
About this recipe
This vegan chocolate bundt cake. It is incredibly tasty and moist and free of animal products. Perfect for those following a vegan diet or for those looking for a slightly healthier dessert option.
Made with simple and natural ingredients such as whole wheat flour, cocoa powder, this Bundt cake is the ultimate. Its texture is dense, but smooth and its chocolate flavor is just what you dream a chocolate cake should have. It also has a vegan chocolate ganache-like frosting that is the best.
If you want to surprise your guests or want to eat something vegan, you will love this chocolate Bundt cake. Enjoy its simplicity and exquisite taste.
What is a bundt cake?
A Bundt cake is a cake that is baked in a Bundt pan, which is a kind of tube pan with a hole in the center and an embossed design that gives the cake a very characteristic shape.
Bundt cakes can be of any flavor or recipe, although some of the most popular are chocolate, lemon or vanilla. Often, these cakes are frosted or sprinkled with powdered sugar instead of being covered with icing, to highlight the pattern given by the mold.
Ingredients to make a vegan bundt cake
- Almond milk or any other vegetable milk you have on hand.
- Apple cider vinegar
- All-purpose flour
- Cocoa powder
- Sodium bicarbonate, baking powder, salt
- Cane sugar
- Neutral flavor oil
- Applesauce
- Vanilla extract
How to make a vegan bundt cake
Preheat the oven to 325°F and prepare the baking pan by greasing it with butter or oil. Add the apple cider vinegar to the milk and set aside.
In a large bowl add all the powders, use a strainer to avoid lumps. Add the milk, oil, vanilla extract, and applesauce.
Mix well and add the mixture to the bundt cake pan. You will need a mold of 8-10 cups or so. Bake in the oven until ready, while it cools, prepare the vegan ganache.
ingredients for the vegan ganache
- Pastry chocolate. I use dark chocolate with more than 60% cocoa and no sugar. I love dark chocolate. Check the label to make sure it is 100% vegan and dairy-free.
- Coconut milk, use full fat coconut milk from a can.
- Vanilla extract
- Coconut oil, very little, just a teaspoon, but it will give that perfect shine to the ganache.
How to make vegan ganache?
Melt the chocolate in a bowl; when melted, add the rest of the ingredients. Mix with a wooden paddle or spatula until smooth and shiny.
Pour over the bunt cake, the bread should be at room temperature.
how to melt chocolate?
Microwave Method: Chop the chocolate into small, uniform pieces so that it melts evenly. Place the chocolate in a microwave-safe bowl and microwave for 30 seconds. Take it out, turn it over and put it in for 30 seconds more.
Repeat this process (heating and stirring) until the chocolate is smooth and melted. Be careful not to overheat, as the chocolate can easily burn.
Bain Marie Method: Chop the chocolate into small, uniform pieces and place in a heat-resistant bowl. Fill a pot with a little water and place over medium heat. Place the bowl over the pot of water. The water should not touch the bottom of the container containing the chocolate.
Let the chocolate melt slowly, stirring occasionally. Once the chocolate is melted and smooth, remove it from the heat.
tips for making the best vegan bundt cake
Use a good Bundt pan: High-quality Bundt pans have a nonstick coating that helps the cake unmold easily. Also, good heat conductivity ensures uniform cooking.
Prepare the pan well: Even if your pan is non-stick, you should always grease it with butter (or oil) and sprinkle it with flour to prevent the cake from sticking. Be sure to cover all the nooks and crannies of the mold.
Don’t overfill the pan: As a general rule, fill the Bundt pan no more than 3/4 full to prevent the batter from spilling out during baking.
Whisk the ingredients well: Make sure all ingredients are well incorporated and beaten. This will help to achieve a cake with a smooth and uniform texture.
Even baking: Place the pan in the center of the oven to ensure even baking. And remember, every oven is different, so cooking times may vary.
To know if the cake is ready, insert a toothpick or knife into the center of the cake. If it comes out clean, the cake is ready. If not, you will need to cook it a little longer.
Let cool: Once the cake is done, let it cool in the pan for about 10-15 minutes before attempting to unmold it. Then, invert the pan onto a cooling rack and tap a few times to help the cake release.
Vegan Chocolate Bundt Cake
Equipment
- 1 10-12 cup bundt cake pan
Ingredients
- 1 cup Almond milk or any other vegetable milk you have on hand.
- 1 cup water
- 1 tablespoon Apple cider vinegar
- 2 cups All-purpose flour
- 3/4 cup Cocoa powder
- 1 teaspoon Baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup Cane sugar
- ½ cup Neutral flavor oil
- ½ cup Applesauce
- 1 tablespoon vanilla extract
Vegan ganache
- ¾ cup dark chocolate 5 oz
- ¼ cup coconut milk
- 1 teaspoon coconut oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F and prepare the baking pan by greasing it with butter or oil.
- Add the apple cider vinegar to the milk and set aside.
- In a large bowl add all the powders, use a strainer to avoid lumps.
- Add the milk, oil, vanilla extract and applesauce.
- Mix well and add the mixture to the bundt cake pan.
- You will need a mold of 8-10 cups or so.
- Bake in the oven until ready, about 35-40 minutes, check that a toothpick comes out clean before removing from the oven.
- While it cools, prepare the vegan ganache.
To make the ganache
- Melt the chocolate in a bowl, when melted add the rest of the ingredients.
- Mix with a wooden paddle or spatula until smooth and shiny.
- Pour over the bunt cake, the bread should be at room temperature.
Notes
- Serve plain or with vanilla ice cream.
- You can serve it with berries as well.
- If you don’t have almond milk, use any vegetable milk you have on hand.
- Important NOTE, if the milk you use is very liquid, such as rice milk, use 2 cups of milk instead of 1 cup of milk and 1 cup of water.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This recipe first appeared in September 2013.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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