Vegan Chocolate Bundt Cake

Vegan chocolate bundt cake - a moist, sinfully delicious, intensely chocolatey cake topped with silky smooth, rich chocolate ganache.

This double chocolate cake is perfect for any occasion and is sure to be a real crowd pleaser!

I think that bundt cakes have to be my favourite kind of cake. They are easy to make (apart from the slightly nerve-wracking moment when it comes to turning them out of the tin!), feed a crowd, look good without the need for any fancy decorating, and most importantly, they taste amazing!

This vegan chocolate bundt cake is a true chocolate lovers dream - an incredibly moist, intensely chocolatey cake topped with a glossy dark chocolate ganche - just look at that shine!

The reason it has such a soft, moist texture is because I used yogurt in the batter to add moisture; and the perfectly chocolatey flavour is achieved by using both cocoa powder and melted dark chocolate to give a perfectly rounded, intense chocolate hit.

It is topped off with a gloriously silky smooth chocolate ganache which really completes the cake, making it the ultimate chocolate experience and giving it that wow factor when it comes to serving it. Obviously this double chocolate bundt cake is fantastic eaten just as it is, but my favourite way to serve it is slightly warm with a scoop of vanilla ice cream - ultimate comfort food!

Ingredient Details:

Chocolate: Use a dark chocolate, around 70%, to melt into the cake batter. The chocolate chips you can use any kind you like, or swap them for roughly chopped chocolate.

Oil: Any neutral flavoured oil that is liquid at room temperature will work. I tend to use olive, but sunflower or vegetable are also good.

Baking powder and soda: Make sure that you use both, they are not interchangeable.

Plain flour: Just regular plain (all-purpose) flour. I don't recommend swapping it for wholemeal, it will make the cake too dense.

Cocoa powder: Use dutch processed, not natural. For those of you in the UK, that is just regular cocoa powder. For the cake in the photos I used black cocoa powder which is why it looks so dark.

Non-dairy yogurt: I love using plant yogurt in vegan cakes, it is a great egg replacer and keeps the cake moist as well as adding flavour. My original non-vegan recipe was made using sour cream and yogurt is a good replacement for that as well as the egg.

Either soy or coconut yogurt will work, ideally unsweetened. I haven't tested any substitutes for the yogurt I'm afraid but you could probably get away with just using milk instead.

Vanilla extract: Extract is better than essence and you can also use vanilla bean paste.

Sugar: I use caster sugar, granulated will also work or you could use light or dark brown. Don't use sweeteners or liquid sugars instead, the sugar is important for the texture of the cake as well as the sweetness.

If you want to make the ganache you will also need some plant milk and vegan butter.

How To Make Vegan Chocolate Bundt Cake:

Step 1: Place a 10-12 cup bundt tin in the fridge for 15 minutes then thoroughly brush it with melted vegan butter. Dust the tin with cocoa powder and shake out the excess.

Step 2: Place the chopped chocolate in a large bowl and pour over the boiling water. Stir until the chocolate is melted then whisk in the cocoa powder.

Step 3: Whisk in the oil, yogurt, sugar and vanilla extract.

Step 4: Tip in the flour, baking powder, bicarbonate of soda and salt and stir with a balloon whisk until smooth. Fold in the chocolate chips.

Step 5: Pour the batter into the prepared tin and spread it level. Bake for 50-60 minutes until a skewer inserted into the centre comes out clean.

Top Tips:

USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!

For the teaspoon and Tablespoon measurements, please use proper measuring spoons, not just regular spoons. A teaspoon is 5ml and a Tablespoon is 15ml.

Make sure that you don't over-beat the batter as that can make the cake tough. Just mix it until no dry lumps remain. I recommend stirring it by hand with a balloon whisk.

The cake is ready when it is firm to the touch and a skewer inserted into the centre comes out clean or with a few moist crumbs but no wet batter.

Vegan cakes tend to be more delicate than non-vegan ones so it is important to let it cool in the tin for 45 minutes before you turn it out to give it a chance to 'set' so that it doesn't break.

Make sure that you use a good quality bundt tin, such as Nordic Ware, as that will reduce the risk of the cake sticking to the tin.

Take your time greasing the tin, making sure that you get into every nook and cranny. It helps to put the tin in the fridge for 15 minutes before you brush it with butter as the butter will solidify and stick when you brush it on, rather than just running off.

FAQ's:

More Vegan Bundt Cakes:

• Vegan banana bundt cake
• Berry lime bundt cake
• Vegan pumpkin bundt cake
• Chocolate orange bundt cake
• Vegan mango bundt cake
• Vegan mincemeat cake
• Vegan apple bundt cake
• Vegan ginger bundt cake

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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5 from 4 votes

Vegan Chocolate Bundt Cake

Vegan chocolate bundt cake - a moist, sinfully delicious, intensely chocolatey cake topped with silky smooth, rich chocolate ganache.

Course Dessert

Cuisine American

Keyword cake

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Servings 12 people

Author Domestic Gothess

Ingredients

Chocolate Bundt Cake:

• 380 g (3 cups + 2 Tablespoons) plain (all-purpose) flour
• 1 + ½ teaspoons baking powder
• 1 teaspoon bicarbonate of soda (baking soda)
• ½ teaspoon salt
• 125 g (4 ½ oz) dark chocolate chopped
• 240 g (1 cup) boiling water
• 80 g (¾ cup) cocoa powder (Dutch processed, I used black)
• 184 g (200ml/¾ cup + 4 teaspoons)) neutral oil (I use olive)
• 240 g (1 cup) plain non-dairy yogurt (I use soy)
• 400 g (2 cups) caster or granulated sugar
• 1 Tablespoon vanilla extract
• 200 g (7 oz) chocolate chips

Chocolate Ganache:

• 100 g (3 ½ oz) dark chocolate chopped
• 120 g (½ cup) non dairy milk (I use soya)
• 20 g (1 ½ Tablespoons) vegan butter

Instructions

• Place a 10-12 cup bundt tin in the fridge for 15 minutes then thoroughly brush it with melted vegan butter making sure that you get right into all of the nooks and crannies. Dust the tin with cocoa powder and shake out the excess.
• Heat the oven to 180°C/160℃ fan/350°F/gas mark 4.
• Sift together the flour, baking powder, bicarbonate of soda and salt and set aside.
  380 g (3 cups + 2 Tablespoons) plain (all-purpose) flour, 1 + ½ teaspoons baking powder, 1 teaspoon bicarbonate of soda (baking soda), ½ teaspoon salt
• Place the chopped chocolate in a large bowl and pour over the boiling water. Stir until the chocolate is melted then whisk in the cocoa powder.
  125 g (4 ½ oz) dark chocolate, 240 g (1 cup) boiling water, 80 g (¾ cup) cocoa powder (Dutch processed, I used black)
• Whisk the oil, yogurt, sugar and vanilla extract into the chocolate mixture.
  184 g (200ml/¾ cup + 4 teaspoons)) neutral oil (I use olive), 240 g (1 cup) plain non-dairy yogurt (I use soy), 400 g (2 cups) caster or granulated sugar, 1 Tablespoon vanilla extract
• Tip the dry ingredients into the wet and stir with a balloon whisk until smooth. Fold in the chocolate chips.
  200 g (7 oz) chocolate chips
• Dollop the batter into the prepared tin and spread it level. Tap the tin on the worktop a couple of times to get rid of any air bubbles then bake for 50-60 minutes until a skewer inserted into the centre comes out clean.
• Leave the cake to cool in it's tin on a wire rack for 45 minutes before carefully flipping it out of the tin onto a wire rack and leaving it to cool completely. If the top is very domed, use a bread knife to carefully trim it down before turning the cake out.
• Once the cake has cooled make the ganache. Place the chopped chocolate in a heat-proof bowl. Heat the milk and butter until it is nearly but not quite boiling then pour it over the chocolate. Leave for a couple of minutes then stir until melted and smooth. Set the ganache aside until it has cooled and thickened slightly then pour over the cake and serve.
  100 g (3 ½ oz) dark chocolate, 120 g (½ cup) non dairy milk (I use soya), 20 g (1 ½ Tablespoons) vegan butter

Notes

• See post above for tips, details and step-by-step photos.
• USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!