Chocolate Vegan Bundt Cake Recipe

If you’re on the hunt for a show-stopping dessert that’s entirely plant-based but still indulgently rich, I’ve got you covered with my Chocolate Vegan Bundt Cake Recipe. This cake has quickly become one of my favorites, and I promise, once you try it, you’ll see why it’s fan-freaking-tastic! It’s wonderfully moist, deeply chocolatey, and the vegan ganache glaze is just the cherry on top—literally. Stick with me, and I’ll walk you through how to nail this recipe so it turns out perfect every single time.

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Ingredients You’ll Need

The ingredients for this Chocolate Vegan Bundt Cake Recipe come together to make a perfectly balanced cake — with richness, lift, and moisture all in harmony. I always recommend using good-quality cocoa powder and fresh baking soda to get the texture just right.

• Unsweetened Soy Milk: I use soy because its thickness mimics dairy milk well, but any plant milk works.
• Apple Cider Vinegar: Reacts with the baking soda to create lift and lightness—don’t skip it!
• All Purpose Flour: The base of the cake; I don’t recommend swapping it all for alternative flours here.
• Granulated Sugar: To sweeten without overpowering, giving a clean, classic sweetness.
• Dark Cocoa Powder: Use Dutch-process cocoa for that intense chocolate depth.
• Baking Powder & Baking Soda: Both needed to get a nice rise and tender crumb.
• Salt: Enhances the chocolate flavor and balances sweetness.
• Neutral Flavored Oil: Canola or avocado oil keeps the cake moist without flavor interference.
• Unsweetened Applesauce: Adds moisture and a subtle sweetness, replacing eggs.
• Pure Vanilla Extract: For a warm, inviting aroma.
• Hot Coffee or Boiling Water: I swear by coffee to deepen chocolate notes, but hot water works too.
• Vegan Chocolate Chips: For the ganache, chunky chopped chocolate works great as well.
• Coconut Milk or Soy Milk: Full-fat coconut milk makes your ganache incredibly luscious and rich.
• Refined Coconut Oil (Optional): To add a beautiful shiny finish to your ganache glaze.

Variations

I love making this Chocolate Vegan Bundt Cake Recipe my own by switching up a few things — kind of like putting your own spin on an old favorite. Feel free to personalize it based on what you have or your flavor preferences!

• Add a Sprinkle of Cinnamon or Espresso Powder: When I first tried adding cinnamon, it brought such a cozy warmth that everyone asked for seconds.
• Swap the applesauce for mashed banana: I discovered this trick when I ran out of applesauce, and it adds its own lovely sweetness and moisture.
• Use natural cocoa powder: For a lighter color and slightly lighter flavor, though it’s still delicious!
• Mix in chopped nuts or vegan chocolate chunks: My family goes crazy for that added texture surprise.
• Gluten-free version: I haven’t perfected it yet, but using a 1:1 gluten-free flour blend is a good place to start.

How to Make Chocolate Vegan Bundt Cake Recipe

Step 1: Prepare Your Vegan Buttermilk and Dry Ingredients

This first step is my secret weapon to moist cakes! Simply stir together your soy milk and apple cider vinegar in a glass measuring cup, then set it aside to curdle a bit — that’s your vegan buttermilk, which reacts beautifully with the baking soda later. Meanwhile, whisk the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Mixing these dry ingredients well ensures an even rise and chocolatey richness.

Step 2: Mix in the Wet Ingredients

Add the oil, applesauce, vanilla, and your coconutty-soy milk mixture to the dry ingredients. Use a hand mixer or stand mixer on medium speed to blend until you get a smooth batter—make sure to scrape the sides and bottom so nothing gets left behind. Once combined, lower the speed, and slowly pour in the hot coffee. Trust me, this part helps bloom the cocoa powder and gives the cake that wonderful depth of flavor. Although the batter will be runny, that’s totally normal for this recipe!

Step 3: Bake and Cool

Grease your bundt pan well (you don’t want that beautiful cake stuck), then pour in your batter. Bake at 350°F for 40 to 45 minutes. Keep an eye on it and test with a toothpick—it should come out mostly clean, maybe with a few moist crumbs, which is perfect. I like to let the cake cool in the pan for 15 minutes so it firms up, then I invert it onto a cooling rack to cool completely before glazing. Patience here pays off big time!

Step 4: Make the Vegan Chocolate Ganache

While the cake cools, it’s ganache time! Place vegan chocolate chips or chopped chocolate in a bowl. Warm your plant milk in the microwave just until hot — watch closely so it doesn’t boil over! Pour the warm milk over the chocolate and let it sit for 2-3 minutes. Resist stirring immediately; this soaking step is key to getting a silky smooth ganache. Then whisk gently until glossy and melted together. If you want that beautiful shine, stir in a teaspoon of refined coconut oil. To get the glaze to just the right thickness for pouring, let it cool and thicken for about 15 minutes, stirring every few minutes. I sometimes pop mine into the fridge briefly, but don’t let it get too thick or scooping will be a chore.

Step 5: Glaze and Serve

Put a piece of parchment or foil under your wire rack to catch drips, then drizzle the ganache generously over the cake, letting it elegantly drip down the sides. I love how the shiny glaze makes the cake look so fancy but it’s honestly so easy. Let the ganache set a little before slicing and serving. Your family and friends will be absolutely floored by this stunning vegan dessert!

How to Serve Chocolate Vegan Bundt Cake Recipe

Garnishes

I usually keep it simple and elegant with a dusting of powdered sugar or some fresh berries on top. Sometimes a few chopped toasted nuts add a lovely crunch that contrasts with the smooth ganache. For special occasions, a sprinkle of edible gold dust or some fresh mint leaves makes it feel extra festive!

Side Dishes

This Chocolate Vegan Bundt Cake is perfect on its own, but if I’m hosting, I love serving it alongside vegan vanilla ice cream or a dollop of coconut whipped cream. Fresh fruit salad or a cup of hot espresso also pairs beautifully with the rich cake.

Creative Ways to Present

For birthdays or holidays, I’ve tried drizzling colored vegan icing (think raspberry or orange) over the ganache for a fun twist. You can also slice the cake and layer it into a trifle bowl with berries and dairy-free cream for a stunning dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

When stored in an airtight container at room temperature, this cake stays moist and delicious for up to 3 days. If your kitchen is warm, I recommend refrigerating it, but bring it back to room temperature before serving for the best texture.

Freezing

I’ve frozen this cake successfully several times—just slice it first, wrap the pieces individually in plastic wrap and then foil, and freeze for up to 2 months. When I’m ready to eat, I thaw slices overnight in the fridge and then let them come to room temperature.

Reheating

To warm up leftover cake, I pop it in the microwave for about 15-20 seconds. This gives it a freshly-baked warmth without drying it out. If you want to reheat a big slice, tent it loosely with foil and warm it gently in the oven at 300°F.

FAQs

Final Thoughts

I absolutely love how this Chocolate Vegan Bundt Cake Recipe turns out every time — it’s my go-to when I want to impress without a ton of fuss. I used to struggle with vegan cake recipes that left me wondering if something had gone wrong, but not this one. The balance of ingredients and the simple steps take the stress away and give you a stunning, delicious cake that anyone can enjoy. So go ahead, grab those ingredients, and give it a shot—you’ll be so glad you did.

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