Dairy-Free Decadent Chocolate Bundt Cake
Indulge in the rich, velvety goodness of this Dairy-Free Decadent Chocolate Bundt Cake—a show-stopping dessert that’s perfect for chocolate lovers and anyone seeking a delightful dairy-free treat. Made with unsweetened applesauce for natural moisture, almond milk, and a hint of brewed coffee, this cake boasts layers of deep chocolate flavor enhanced by bursts of dairy-free chocolate chips in every bite. The recipe combines simple pantry staples with coconut oil and plant-based ingredients for a perfectly moist texture and a stunning presentation. Easy to make in under 90 minutes, this bundt cake is ideal for special occasions or everyday indulgence. Enjoy it dusted with powdered sugar or drizzled with a luscious dairy-free glaze for extra decadence!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1.5 teaspoons baking powder
- 0.5 teaspoon salt
- 2 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 0.5 cup unsweetened applesauce
- 1 cup almond milk
- 1 cup brewed coffee, cooled
- 0.5 cup dairy-free chocolate chips
- 0.5 cup coconut oil (solid state), plus extra for greasing
Instructions
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease a bundt pan with coconut oil to ensure the cake does not stick.
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.
In another bowl, melt the coconut oil if solid. Then add granulated sugar, eggs, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2 minutes.
Add the unsweetened applesauce to the coconut oil mixture and mix until fully incorporated.
Gradually alternate adding the flour mixture and almond milk to the wet ingredients, beginning and ending with the flour mixture, mixing gently to incorporate each addition.
Once combined, slowly pour in the cooled coffee, mixing at low speed until the batter is smooth.
Gently fold in the dairy-free chocolate chips with a spatula.
Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely.
Once cooled, optionally dust with powdered sugar or drizzle with a dairy-free chocolate glaze before serving.
Nutrition Facts
Calories |
4960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.6 g | 261% | |
| Saturated Fat | 146.1 g | 730% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 4104 mg | 178% | |
| Total Carbohydrate | 832.1 g | 303% | |
| Dietary Fiber | 101.8 g | 364% | |
| Total Sugars | 483.4 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 805 mg | 62% | |
| Iron | 60.9 mg | 338% | |
| Potassium | 4788 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
