Easy Chocolate Vegan Bundt Cake
This easy Vegan Bundt Cake is rich, chocolatey, and topped with a decadent chocolate glaze. It’s a simple, crowd-pleasing dessert!
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This Vegan Bundt Cake is the perfect combo of indulgent and easy! With only a few simple ingredients and minimal effort, you can whip up a rich, chocolatey masterpiece. This dessert recipe is perfect for new vegans or anyone craving an easy, decadent dessert.
I have a bit of an obsession with Bundt cakes. They’re just so effortless, yet they look like you spent hours on them. Take one to a potluck, and I guarantee your dessert will be the star of the dessert table!
This one is the ultimate bundt cake indulgence. It’s rich, chocolatey, and delightfully sweet. While some cakes aim for light and fluffy, this one boldly goes in the opposite direction. It delivers a dense and moist cake, designed to soak up every drop of that luscious chocolate sauce, making each bite a flavor-packed experience.
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Flour: Ensure you spoon and level the flour for accurate measurement. A mix of all-purpose and whole wheat flour works great, but feel free to use all all-purpose. For a gluten-free vegan Bundt Cake, substitute a 1:1 gluten-free baking blend.
- Cocoa Powder: Use natural cocoa powder for a deep, rich chocolate flavor. If you’re feeling adventurous, try a Dutch-processed cocoa powder for a slightly darker and smoother taste.
- Granulated Sugar: Regular sugar works perfectly here, but if you prefer a less refined option, swap it for coconut sugar for a slightly caramelized flavor.
- Instant Coffee: The coffee enhances the chocolate flavor without making the cake taste like coffee. If you don’t have instant coffee, you can omit it, but it’s worth including for that extra depth of flavor.
- Vegan Yogurt: This helps keep the cake moist. You can use any unsweetened plant-based yogurt. If you’re out of yogurt, applesauce or mashed bananas work as great substitutes, though they might slightly alter the flavor. You can substitute vegan sour cream or even whipped tofu yogurt if you’re feeling adventurous!
- Vegan Cream for the Glaze: To make the chocolate glaze, use any plant-based cream. Coconut cream, oat cream, or even almond milk can work, but for the richest texture, opt for a creamier base like coconut cream.
How to Make Vegan Bundt Cake
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
This Chocolate Vegan Bundt Cake is easy to make, but following these detailed steps will ensure that it comes out perfectly every time:
- Prepare Your Pan: Generously grease and flour a 12-cup bundt pan, making sure every nook and cranny is coated. This will help the cake release cleanly after baking. Don’t skip this step—Bundt cakes love to stick!
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, salt, and instant coffee. This dry mix is the foundation of your cake, so ensure it’s well combined.
- Combine the Wet Ingredients: In a separate bowl, mix the water, vegan yogurt, vegetable oil, apple cider vinegar, and vanilla extract. These ingredients will bring moisture and richness to your cake.
- Bring It All Together: Pour the wet mixture into the dry ingredients and stir gently until just combined. Use a wire whisk to mix for an additional minute, ensuring no lumps remain. The batter will be thick—this is exactly what you want.
- Bake to Perfection: Pour the batter evenly into your prepared bundt pan and smooth the top with a spatula. Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Every oven is different, so keep an eye on it towards the end of the baking time.
- Prepare the Glaze: While the cake is baking, make the chocolate glaze. Combine the chocolate chips and vegan cream in a microwave-safe bowl. Heat in the microwave for one minute, then let it sit for 2-3 minutes before stirring until smooth. If the chocolate isn’t fully melted, heat in 20-second increments.
- Cool & Invert the Cake: Once the cake is done, remove it from the oven and let it cool in the pan for 15 minutes. Place a plate or wire rack over the top, then flip the pan to release the cake. Allow it to cool completely before adding the glaze.
- Finish with the Glaze: Drizzle the cooled cake with the chocolate glaze, letting it cascade down the sides for a beautiful presentation. The glaze adds a rich, glossy finish that takes this cake to the next level.
These detailed steps will help you create a cake that’s not only delicious but also picture-perfect every time!
What Makes This Recipe Shine?
- Indulgent: Rich, chocolatey, and topped with a smooth chocolate glaze, every bite of this cake feels like a treat.
- Easy Peasy: With straightforward ingredients and a foolproof method, even beginner bakers will find this cake a breeze to make!
- Crowd Favorite: Perfect for gatherings or just an afternoon treat at home, this Bundt cake always wins hearts.
Serving Suggestions
Serve warm slices with a scoop of vegan vanilla ice cream for extra indulgence. You can also pair slices with fresh berries to add a tart contrast to the rich chocolate flavor.
Storage Tips
Store the cake at room temperature for 2-3 days or refrigerate for up to 10 days. For longer storage, slice the cake and freeze individual pieces in airtight containers for up to 2 months.
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Vegan Cakes
If you love this vegan bundt cake, here are even more delicious cake recipes to try:
Vegan Chocolate Bundt Cake
Ingredients
Vegan Bundt Cake
- 3 cups all-purpose flour, spooned and leveled (see notes)
- ⅔ cup cocoa powder (natural)
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon instant coffee
- 1 ½ cup water
- ⅓ cup vegan yogurt (see notes for substitution ideas)
- ⅔ cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
Chocolate Glaze
- ½ cup dairy-free chocolate chips
- 2 tablespoons corn syrup
- ⅓ cup vegan cream (see note for substitutions)
Instructions
- Preheat oven to 350°F/175°C. Generously grease and flour a 12-cup bundt cake pan, being sure to cover the entire inside of the pan.
- Combine flour, sugar, cocoa, baking powder, baking soda, salt, and coffee in a large bowl.
- In a separate bowl, combine water, yogurt, vegetable oil, vinegar, and vanilla. Stir to combine.
- Pour the wet ingredients in with the dry mixture. Stir until mostly combined. Then use a wire whisk to stir for up to another minute, until all lumps of flour are gone.
- Pour the thick batter equally around the prepared pan. Smooth the top with a spatula. Bake for 50 – 60 minutes, until a tester inserted in the center comes out clean.
For the Chocolate Glaze:
- While the cake bakes, prepare the chocolate glaze. Combine chocolate and creamer in a microwave-safe bowl. Heat in the microwave for one minute. Then cover and let it sit for 2 to 3 minutes. Stir together until creamy and smooth. If the chocolate is not melted, heat in 20-second increments until melted.
- When the cake is done, remove it from the oven. Set a timer for 15 minutes to allow the cake to cool slightly, then place a plate or wire rack over the top and then flip it (invert) to remove it from the bundt pan. Set the cake aside to cool.
- Once the cake is cool, top with drizzles of the chocolate glaze.
- Store the cake at room temperature for 2 to 3 days or in the fridge for up to 10 days. Individual slices can be frozen in freezer-safe containers for up to 2 months.
Recommended Equipment
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Notes
Flour
I use a combination of 2 cups all-purpose flour with 1 cup whole wheat flour. You can use 100% all-purpose flour, or a mixture like I did. See my guide for using whole wheat pastry flour in baked goods. Or, substitute a baking-quality gluten-free flour.Yogurt
Here are some substitution ideas for plain vegan yogurt:- Vegan sour cream — This is a great substitute for vegan yogurt.
- Whipped tofu — You can make your own “yogurt” with this simple whipped soy yogurt recipe.
Vegan Cream
I used the fat scooped from the top of a chilled can of coconut milk. You can also substitute vegan creamer, or vegan half and half (Ripple is a popular brand). Or, use soy milk with a tablespoon of coconut oil (to add richness).The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
2 Responses to Easy Chocolate Vegan Bundt Cake
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This cake is more moist that most vegan cake recipes. Love it!
Yay! So glad you love this cake recipe!