Vegan Decadent Chocolate Bundt Cake
Indulge in the rich, fudgy decadence of this Vegan Decadent Chocolate Bundt Cake, a show-stopping dessert that's as irresistible as it is dairy-free. Made with simple pantry staples like all-purpose flour, cocoa powder, and almond milk, this cake achieves its moist and tender crumb with the addition of unsweetened applesauce and a homemade vegan "buttermilk." Folded with gooey vegan chocolate chips and baked to perfection, it’s a chocolate lover’s dream come true. Whether topped with a dusting of powdered sugar or a luscious vegan chocolate glaze, this Bundt cake is perfect for special occasions, celebrations, or as an everyday treat. With only 20 minutes of prep time and a rich, chocolatey flavor that will wow vegans and non-vegans alike, this recipe is destined to become a favorite. Don't forget—it's entirely egg-free, dairy-free, and utterly indulgent!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups unsweetened almond milk
- 1.5 tablespoons apple cider vinegar
- 2 teaspoons vanilla extract
- 0.5 cup vegetable oil
- 0.5 cup unsweetened applesauce
- 1 cup vegan chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and generously grease a Bundt cake pan with vegan butter or cooking spray.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle and form a vegan 'buttermilk'.
Add the vanilla extract, vegetable oil, and unsweetened applesauce to the almond milk mixture. Whisk to combine.
Pour the wet ingredients into the dry ingredients, and stir just until combined. Be careful not to over-mix, as this can make the cake dense.
Fold in the vegan chocolate chips until evenly distributed throughout the batter.
Pour the batter evenly into the prepared Bundt pan. Smooth the top with a spatula.
Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
Once cool, dust with powdered sugar or drizzle with a vegan chocolate glaze if desired, before slicing and serving.
Nutrition Facts
Calories |
364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 305 mg | 13% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 33.0 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 87 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 267 mg | 6% | |
*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.
