Description
This rich and moist Chocolate Vegan Bundt Cake is a delightful dairy-free, egg-free dessert perfect for any occasion. Made with simple plant-based ingredients including soy milk, applesauce, and a blend of cocoa and coffee, this cake is topped with a luscious vegan chocolate ganache glaze. It’s easy to prepare, bakes to perfect fudgy consistency, and delivers intense chocolate flavor that will satisfy both vegans and chocolate lovers alike.
Ingredients
Scale
Cake
- 1 cup unsweetened soy milk
- 1 tablespoon apple cider vinegar
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup dark cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup neutral flavored oil (canola or avocado)
- 2/3 cup unsweetened applesauce
- 1 tablespoon pure vanilla extract
- 1 cup hot coffee or boiling hot water
Chocolate Ganache
- 8 ounces vegan chocolate chips or chopped chocolate
- 1 cup soy milk or full fat coconut milk (or other plant milk)
- 1 teaspoon refined coconut oil (optional for a shiny ganache)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously grease a non-stick 10 to 12-cup bundt pan to ensure the cake releases easily after baking.
- Make Vegan Buttermilk: Stir together the soy milk and apple cider vinegar in a glass measuring cup and let this mixture sit for a few minutes to curdle. This vegan buttermilk will help tenderize the cake and add moisture.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, dark cocoa powder, baking powder, baking soda, and salt thoroughly to ensure even distribution of leavening agents and flavor.
- Mix Wet Ingredients: Add the neutral oil, unsweetened applesauce, vanilla extract, and the prepared vegan buttermilk mixture to the dry ingredients. Using a hand mixer or stand mixer on medium speed, blend everything until well combined, scraping down the sides and bottom of the bowl as needed to incorporate all ingredients evenly.
- Add Coffee: Lower the mixer speed and slowly pour in the hot coffee or boiling water while mixing gently. The batter will be quite runny, but don’t worry—it will bake into a moist and tender cake.
- Bake the Cake: Pour the batter evenly into the greased bundt pan and bake in the preheated oven for 40 to 45 minutes. Check doneness by inserting a toothpick into the center; it should come out mostly clean with a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and let it sit in the pan for 15 minutes. Then invert onto a wire rack to cool completely before applying the ganache.
- Prepare Ganache: Place the vegan chocolate chips or chopped chocolate in a medium bowl. Heat the soy milk in a microwave-safe container for about 1 minute until very warm but not bubbling over. Pour the warm milk over the chocolate and let it sit undisturbed for 2 to 3 minutes to soften the chocolate.
- Whisk Ganache: After resting, whisk the chocolate and milk together for 1 to 2 minutes until smooth and glossy. If desired, stir in the teaspoon of refined coconut oil to give the ganache a shiny finish.
- Glaze the Cake: Allow the ganache to cool for about 15 minutes until thick enough to pour but still pourable. Place parchment paper under the cooling rack to catch drips. Drizzle the ganache over the cooled bundt cake, letting it cascade down the sides. Slice and serve.
Notes
- You may not need to use all the ganache on the cake; leftover ganache can be served over vegan ice cream, pancakes, or any dessert.
- Feel free to substitute soy milk with any other plant-based milk in both the cake and ganache for flavor variations.
- For a thicker and richer ganache, use full-fat coconut milk instead of soy milk.
- You may use natural cocoa powder as well, though the cake will have a slightly lighter color.
- Using boiling hot water instead of coffee is a good alternative if you prefer a less intense coffee flavor.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
