Soy-Free Decadent Chocolate Bundt Cake
Indulge in rich, chocolatey perfection with this Soy-Free Decadent Chocolate Bundt Cake—a must-try recipe for dessert lovers seeking a soy-free delight! Made with pantry staples like all-purpose flour, cocoa powder, and granulated sugar, this recipe combines moist, fluffy texture with bold chocolate flavor enhanced by a touch of vanilla extract. The secret to its heavenly richness lies in the addition of boiling water, creating a smooth and pourable batter that bakes to perfection in a classic Bundt pan. Easy to prepare in just 20 minutes, this cake is perfect for gatherings, celebrations, or simply treating yourself, with an optional dusting of powdered sugar for an elegant finish. Whether enjoyed with coffee or alongside fresh berries, this soy-free dessert is bound to become a new favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.75 cups Granulated sugar
- 0.75 cup Cocoa powder
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoon Salt
- 3 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil (make sure soy-free)
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 tablespoon Butter (for greasing the pan)
- 2 tablespoons Powdered sugar (optional for dusting)
Instructions
Preheat your oven to 350°F (175°C).
Grease a Bundt cake pan with butter to ensure easy release.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat the eggs until they become light and fluffy. Add the milk, soy-free vegetable oil, and vanilla extract, and mix until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
Carefully add the boiling water to the mixture. The batter will be thin, but this is normal.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes.
Gently invert the cake onto a wire rack and allow it to cool completely at room temperature.
Dust with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
3918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.7 g | 209% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 4290 mg | 187% | |
| Total Carbohydrate | 600.6 g | 218% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 379.9 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 498 mg | 38% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1763 mg | 38% | |
*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.
