This luscious Vegan Chocolate Bundt Cake has a rich chocolate taste. Delicious soft crumb with flavour in the deep chocolate fuses exquisitely, so every slice is pure delight. This Vegan Chocolate Bundt Cake is free of eggs and dairy but has the bakery-like mouthfeel that is so tempting. Their secret is in the simple ingredients of the pantry and the use of hot coffee that intensifies the taste of chocolate. It has a smooth glaze on top, which makes it look fancy, yet it is simple to prepare.
STATS
- Cook Time: 40 minutes
- Serving Size: one slice
- Cuisine: American
- Course: Dessert
- Total Time: 50 minutes
- Method: Oven-Baked
- Preparation Time: ten minutes
- Diet: Vegan
- Yield: 10 slices
- Difficulty: Easy
EQUIPMENT
- Bundt pan
- Mixing bowls
- Whisk
- Rubber spatula
- Measuring cups & spoons
- Cooling rack
- Oven
INGREDIENTS
- One and a half cups of all-purpose flour
- 3/4 cup of cocoa powder (without sugar)
- One cup of organic cane sugar
- Half a cup of the brown sugar
- One teaspoon of baking soda
- Half a teaspoon of salt
- 1/2 a cup of applesauce without sugar
- Half a cup of plant-based milk
- One-third cup of vegetable oil
- One teaspoon of the vanilla cream
- 3/4 cup of freshly made coffee
- one tablespoon of apple vinegar
Ingredients for Glaze
- 3/4 cup of sugar powder
- Two tablespoons of cocoa powder
- 1.5 tablespoons of plant milk
- Vanilla essence, 1/4 tsp
INGREDIENT NOTES
Flour:
- all-purpose makes it light & fluffy. It could be whole wheat, but the cake will be heavy.
Cocoa Powder:
- To have a rich flavor of chocolate, it is advisable to use unsweetened cocoa. Dutch-processed is darker in color.
Sugars:
- Sugar and brown sugar are used to make a tender crumb. Brown sugar, too, is moisturising.
Applesauce:
- Eliminates eggs & makes the cake humid. Be sure it is unsweetened.
Oil:
- Neutral vegetable oils make the best. Melted coconut oil does & works.
Vinegar:
- The baking soda rises as a result of a reaction with the vinegar. The best method to cook it is with apple cider, but you may also use white vinegar.
Coffee:
- Coffee brings out the chocolate. Hot & fresh are best. A replacement may be applied in the form of water.
INSTRUCTIONS
- First, you need to preheat the oven to 350°F (175°C).
- Next, grease & flour the bundt pan.
- Sift the flour, baking soda, sugar, brown sugar, cocoa powder, & salt in a big basin.
- Combine applesauce, milk, oil, vinegar, & vanilla in a separate dish and mix till smooth.
- Carefully whisk the wet and dry elements.
- Stir gently to combine everything.
- Slowly whisk in the hot coffee till the batter is fluffy and glossy.
- Put the batter into the bundt pan evenly.
- Bake it for the 35 to 40 minutes after bake it you must check it by putting the toothpick in it and make sure its comes clean.
- Give to it rest for the next 10 minutes, move it in the cooling rack.
- Before putting the glaze on, let the cake cool fully.
- To make the glaze, mix together the plant milk, cocoa powder, powdered sugar, & vanilla till smooth.
- Apply the topping over the cake when it has cooled fully. Before serving, let it sit.
TIPS
- Use a nonstick bundt pan/grease and flour well.
- Do not beat the batter too much. Stir till the ingredients are combined.
- Add a little cool water so as not to curdle the milk.
- Put a wire rack to ensure that the glaze can drip off properly.
- Put in additional texture with chocolate chips/chopped nuts.
STORAGE INFORMATION
Refrigerator:
- Keep remains in your fridge for as many as four days in a sealed airtight container. Before eating, allow slices to reach room temperature.
Freezer:
- Tightly wrap each slice & keep it frozen for at least a month. Thaw at room temperature/in the refrigerator overnight.
FAQs
Can they miss the coffee?
- Sure, you may use the hot water, but the cake will be less tasty.
May I use almond flour?
- Nope, almond flour won’t be helpful in this case. The texture does not persevere in a bundt pan.
Could I use a circular pan to bake it?
- Yes, but two 8-inch pans and shorten the bake time a bit.
What will go with this?
- They are ideal with raspberries, coconut whipped cream/vegan ice cream.
NUTRITION
Calories: 240
Protein: 3g
Carbs: 37g
Fat: 10g
Saturated Fat: 1g
Fiber: 3g
Sugar: 20g
Sodium: 180mg
Iron: 2.2mg
Calcium: 35mg
Potassium: 170mg
