Go Back
–+ servings
Chocolate Bundt Cake

Delicious Vegan Chocolate Bundt Cake for Festive Celebrations

This Vegan Chocolate Bundt Cake is a showstopper dessert perfect for festive celebrations, delightful for both vegan and non-vegan friends.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 500 ml Almond Milk Provides moisture, substitute with any unsweetened plant milk for similar effect.
  • 1.5 tbsp Apple Cider Vinegar Works with almond milk to create the buttermilk substitute.
  • 350 g Sugar Opt for coconut sugar for a healthier choice.
  • 150 ml Vegetable Oil Melted coconut oil can also be used.
  • 2 tsp Vanilla Extract Choose a quality extract for deeper taste.
  • 325 g Plain Flour Use a gluten-free blend for gluten-free option.
  • 125 g Cocoa Powder Dutch-processed cocoa adds depth of color.
  • 1.5 tsp Baking Soda Make sure it’s fresh for proper rising.
  • 1 tsp Baking Powder Check expiration for best results.
  • 1 tsp Salt Balances sweetness.
  • 180 g Chopped Chocolate Semi-sweet dark chocolate is preferable.
For the Ganache
  • 200 ml Coconut Milk Forms the luxuriously creamy ganache base.
For Decoration
  • Redcurrants and Rosemary Optional for decoration.

Equipment

  • Bundt tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together almond milk and apple cider vinegar. Allow to sit for 5 minutes to curdle.
  2. Sift together plain flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl.
  3. To the curdled almond milk, add sugar, vegetable oil, and vanilla extract, then mix well and fold into dry ingredients.
  4. Pour batter into a greased bundt tin and bake at 180°C for approximately 1 hour.
  5. Heat coconut milk until gentle boil, pour over chopped chocolate, and whisk until smooth for ganache.
  6. Remove cake from the bundt tin onto a serving plate, pour ganache over top, and decorate with redcurrants and rosemary if desired.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 200mgPotassium: 200mgFiber: 3gSugar: 20gCalcium: 4mgIron: 10mg

Notes

Ensure proper curdling of vegan buttermilk for a tender sponge. Greasing the tin is crucial for easy release.

Tried this recipe?

Let us know how it was!