This vegan chocolate bundt cake is perfect for all the chocolate lovers out there. It's a decadent cake that's easy to make and perfect for any celebration or to make a regular day feel special. This cake is a hit with vegans and non-vegans alike!
Who doesn't love a rich, chocolate cake? There's nothing better. The addition of chocolate chips makes this vegan bundt cake super chocolatey!
And if you want to make this an even more incredible dessert, serve with a scoop of vegan vanilla ice cream or some non-dairy whipped cream! We usually just stick with the powdered sugar but feel free to take it up a notch.
This is a very chocolatey cake. If you are looking for more chocolate desserts, check out my vegan buckeyes, Oreo truffles, and chocolate peanut butter mug cake.
Or if you want some chocolatey cookies, try my vegan Mexican hot chocolate cookies and my mint chocolate chip cookies.
Jump to:
Why You'll Love This Recipe
- Super chocolatey: This chocolate cake also has chocolate chips in it.
- Easy to make: You only need a few minutes of prep time to make it.
- Perfect for a get together: The bundt cake looks impressive so don't tell anyone how simple it was to make.
Ingredient Notes
- Plant-based milk - My favorite milk to use is unsweetened soy milk but use your favorite flavor. I don't recommend coconut milk unless you want to give your cake a coconut flavor.
- Apple cider vinegar - If you don't have apple cider vinegar, you can also use white vinegar or lemon juice.
- Flour - All purpose flour works best in this cake.
- Non-dairy chocolate chips - My favorite accidentally vegan chocolate chips are from Trader Joe's.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- Instead of powdered sugar on top, you can make a simple glaze. Add a little non-dairy milk (1 tablespoon at a time) and a teaspoon of vanilla extract to a bowl of powdered sugar and stir well. For a thicker glaze, use less milk.
- Make it minty! Instead of vanilla extract, use 1-2 teaspoon peppermint extract.
- Add some chopped walnuts or pecans.
How To Make Vegan Chocolate Bundt Cake
Step 1: To start, preheat oven to 350°. Prepare a bundt pan by coating it with nonstick oil spray and set aside.
Step 2: Next, in a measuring cup, measure out the unsweetened soy milk. Add the apple cider vinegar, stir and set aside. This will make a vegan buttermilk.
Step 3: Next, prepare the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, unsweetened cocoa powder, salt, baking powder and baking sugar.
Step 4: Add in the oil, pure vanilla extract, and the milk/vinegar mixture. Whisk until combined but not over worked.
Step 5: Stir in the chocolate chips and pour the cake batter into the prepared pan.
Step 6: Bake in the preheated oven for 50 - 60 minutes. For my oven, the cake only needs 50 minutes.
Step 7: Remove from the oven and let the cake cool in the pan for at least 30 minutes. Remove cake from the pan and let cool completely on a wire rack.
Do not try to remove the cake from the pan if it's still hot. It will break apart and leave some cake stuck to the pan.
Step 8: Once the cake is completely cooled, put the powdered sugar in a small mesh strainer. Sift the powdered sugar on top of the cooled cake.
Slice and serve.
If you're interested in more easy cake recipes, try my matcha cake and applesauce cake.
Expert Tips
- I always spray my pans with non-stick oil spray. You can also dust it with flour to ensure that the cake doesn't stick to the pan but I usually don't bother.
- Make sure you let the cake cool in the pan for at least 30 minutes before turning it over onto a cooling rack. If it's still too warm, the cake could break apart and stick to the bottom of the pan.
- Do not overmix the batter or the cake will become dense.
- Make sure the cake is completely cool before sifting the powdered sugar on the top or else the sugar will just melt right into the cake.
Storage and Recipe FAQs
I have never made this cake with brown sugar, but it should still work out. It might make the cake slightly more moist or dense.
If you want to make this cake a little healthier by adding in some fiber, you can substitute some (but not all) of the white flour with white whole wheat flour. Definitely use less than 1 cup of whole wheat flour. For best results, I'd stick with white flour.
Definitely! I really like this cake with vegan chocolate chunks but for many people they aren't readily available which is why the recipe calls for vegan chocolate chips.
Store leftover cake in an airtight container at room temperature for up to 3 days.
Vegan Chocolate Dessert Recipes
If you tried this Vegan Chocolate Bundt Cake Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Chocolate Chocolate Chip Bundt Cake
Equipment
- Bundt pan
Ingredients
- 2 cups unsweetened soy milk or other plant-based milk
- 2 tablespoon apple cider vinegar
- 2 ½ cups all purpose flour
- 2 cups white sugar
- 1 cup unsweetened cocoa powder
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ⅔ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup non-dairy chocolate chips
- ¼ cup powdered sugar
Instructions
- Preheat oven to 350°. Prepare a bundt pan by coating it with nonstick oil spray and set aside.
- In a measuring cup, measure out the unsweetened soy milk. Add the apple cider vinegar, stir and set aside. This will make a vegan buttermilk.
- Next, prepare the dry ingredients. In a large bowl, whisk together the flour, sugar, cocoa powder, salt, baking powder and baking sugar.
- Add in the oil, vanilla extract, and milk/vinegar mixture. Whisk until combined but not over worked.
- Stir in the chocolate chips and pour the batter into the prepared bundt pan.
- Bake in the preheated oven for 50 - 60 minutes.
- Remove from the oven and let cool in the pan for at least 30 minutes. Remove cake from the pan and let cool completely on a wire rack.
- Once cool, add the powdered sugar in a small mesh strainer to sift on top. Store leftover cake in an airtight container at room temperature for up to 3 days.
Notes
- Make sure you let the cake cool in the pan for at least 30 minutes before turning it over onto a cooling rack. If it's still hot, the cake will likely break apart and stick to the pan.
- Do not overmix the batter or the cake will become dense.I like using unsweetened soy milk but you can use any non-dairy milk you'd like. Coconut milk will give it a slightly coconutty flavor though.
- Make sure the cake is completely cool before sifting the powdered sugar on the top or else the sugar will just melt right into the cake.
Heather says
This cake is seriously delicious! If you love chocolate you will love this recipe!
jencardenas says
Thanks for the comment Heather. So glad you liked it!
Kate says
I made this cake for my husband's birthday and it was a chocolate lovers dream!
Jen Cardenas says
Glad you liked it Kate! The more chocolate the better!