About this recipe
This Vegan Chocolate Bundt Cake is rich, moist, and incredibly easy to make! It’s the perfect dessert for chocolate lovers topped with a silky vegan chocolate ganache. Whether enjoying it with an afternoon coffee or serving it at a gathering, this dairy-free and egg-free chocolate cake will impress everyone!
Why You’ll Love This Recipe
✔ Ultra-Moist Texture – This cake stays soft and tender thanks to applesauce and a touch of oil.
✔ 100% Vegan – No eggs, no dairy, just simple plant-based ingredients.
✔ Rich Chocolate Flavor – Made with dark cocoa powder and topped with a luscious ganache.
✔ Easy to Make – No complicated techniques, mix, bake, and enjoy!
What is a bundt cake?
A Bundt cake is baked in a Bundt pan with a distinctive ring shape and beautiful embossed patterns. The design allows for even baking and a stunning presentation—no need for complicated decorations!
Bundt cakes come in many flavors, but chocolate, lemon, and vanilla are among the most popular. They are often topped with a glaze, powdered sugar, or ganache, making them even more irresistible.
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 & Prep the Pan
- Mix the Wet Ingredients
- Combine Dry Ingredients
- Make the Batter
- Bake
- Cool & Prepare the 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.
- Use coconut milk from a can, and use full-fat coconut milk.
- Vanilla extract
- Coconut oil is 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 quickly burn.
Bain Marie Method: Chop the chocolate into small, uniform pieces and place them in a heat-resistant bowl. Fill a pot with a bit of 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, could you remove it from the heat?
Pro Tips for the Best Vegan Bundt Cake
Use a High-Quality Bundt Pan – A nonstick, well-designed pan ensures easy release and even baking.
Grease & Flour the Pan Well – Even if your pan is nonstick, grease it thoroughly to prevent sticking.
Don’t overmix the batter – Stir until combined to keep the cake light and tender.
Check for Doneness – Insert a toothpick into the center—if it comes out clean, the cake is ready.
Let It Cool Before Unmolding – This prevents the cake from breaking.
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.
How to Store Vegan Chocolate Bundt Cake
- At Room Temperature: Store in an airtight container for up to 3 days.
- In the Fridge: Keep it chilled for up to 5 days (bring to room temp before serving).
- In the Freezer: Freeze for up to 3 months—thaw overnight in the fridge before serving.
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.
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