• Skip to main content
  • Skip to primary sidebar
Hassle Free Vegan Baking
menu icon
go to homepage
  • Recipes
  • About
  • Contact Us
    • Facebook
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • Contact Us
    • Facebook
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Recipes

    Vegan Chocolate Bundt Cake With Chocolate Chips

    Published: Apr 13, 2023 · Modified: Sep 20, 2024 by Jen Cardenas

    Jump to Recipe - Print Recipe

    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!

    Bundt cake with powdered sugar being sprinkled on.

    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
    • Ingredient Notes
    • Variations
    • How To Make Vegan Chocolate Bundt Cake
    • Expert Tips
    • Storage and Recipe FAQs
    • Vegan Chocolate Dessert Recipes
    • Recipe
    • Comments

    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

    Ingredients: Flour, cocoa powder, chocolate chips, non-dairy milk, vanilla extract, powered sugar, sugar, oil, apple cider vinegar, salt, baking soda, baking powder.
    • 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.

    Apple cider vinegar being poured into soy milk.

    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.

    Glass bowl with dry ingredients and whisk.

    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.

    Glass bowl of cake batter with whisk.

    Step 4: Add in the oil, pure vanilla extract, and the milk/vinegar mixture. Whisk until combined but not over worked.

    Glass bowl with cake batter and chocolate chips.

    Step 5: Stir in the chocolate chips and pour the cake batter into the prepared pan.

    Cake batter in the bundt pan.

    Step 6: Bake in the preheated oven for 50 - 60 minutes. For my oven, the cake only needs 50 minutes.

    Baked chocolate cake cooling on a wire rack.

    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.

    Bundt cake covered in powdered sugar.

    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 of chocolate cake on a white plate with the bundt cake in the background.

    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

    Can I substitute brown sugar for white sugar?

    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.

    Can I substitute whole wheat flour for white flour?

    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.

    Instead of chocolate chips can I use chocolate chunks?

    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.

    How do you store this vegan chocolate bundt cake?

    Store leftover cake in an airtight container at room temperature for up to 3 days.

    Vegan Chocolate Dessert Recipes

    • Stack of chocolate coconut bars.
      Easy No-Bake Chocolate Coconut Bars (Vegan)
    • Plate of chocolate peanut cookies.
      Vegan Double Chocolate Chip Cookies With Peanuts
    • Plate of oatmeal chocolate chip cookies.
      Vegan Oatmeal Chocolate Chip Cookies
    • Stack of peanut butter chocolate chip cookies.
      Easy Vegan Peanut Butter Chocolate Chip Cookies (No Butter)

    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 Bundt cake on a cooling rack.

    Vegan Chocolate Chocolate Chip Bundt Cake

    This rich and chocolatey vegan cake is easy to make and tastes amazing. It's a perfect special occasion cake for chocolate lovers.
    5 from 4 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 servings
    Calories: 426kcal
    Author: Jen Cardenas

    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
    Prevent your screen from going dark

    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.

    Nutrition

    Calories: 426kcal | Carbohydrates: 67g | Protein: 6g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Sodium: 276mg | Potassium: 229mg | Fiber: 4g | Sugar: 41g | Vitamin A: 84IU | Calcium: 110mg | Iron: 3mg
    Tried our recipe?Let us know how it was!

    Reader Interactions

    Comments

    1. Heather says

      April 16, 2023 at 10:25 pm

      5 stars
      This cake is seriously delicious! If you love chocolate you will love this recipe!

      Reply
      • jencardenas says

        April 17, 2023 at 11:17 am

        Thanks for the comment Heather. So glad you liked it!

        Reply
    2. Kate says

      November 02, 2024 at 10:26 am

      5 stars
      I made this cake for my husband's birthday and it was a chocolate lovers dream!

      Reply
      • Jen Cardenas says

        November 02, 2024 at 12:36 pm

        Glad you liked it Kate! The more chocolate the better!

        Reply
    5 from 4 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Jen! I love all things vegan, especially baking. I'm a food blogger, recipe developer, and mom of three. My goal is to show how delicious vegan baking can be.

    More about me →

    Summer Recipes

    • A slice of peach mango pie on a plate with a scoop of ice cream, an orange napkin, and the pie plate.
      Vegan Peach Mango Pie
    • Strawberry chocolate chip cupcake with chocolate bits on top.
      Vegan Strawberry Chocolate Chip Cupcakes
    • Sliced vegan zucchini bread.
      Easy Vegan Chocolate Chip Zucchini Bread
    • 3 muffins on a plate, one with a bite taken out of it, with chocolate chips.
      Vegan Sweet Spinach Muffins
    • A s'more brownie with toasted marshmallows and 2 other brownies and mini marshmallows near it.
      Easy Vegan S'mores Brownies
    • Muffin with bite taken out and lemon and strawberry in background.
      Vegan Strawberry Lemon Muffins

    Popular Recipes

    • Slices of vegan pear banana bread.
      Easy Vegan Banana Bread With Pears
    • Muffin in halves on a plate with other muffins.
      Grape Nuts Muffins With Cranberries (Vegan)
    • Bowl of apple crisp.
      Simple Vegan Apple Crisp (No Oil)
    • Bowl of mango cobbler.
      Easy Vegan Cobbler with Mango

    Footer

    ↑ back to top

    About

    About Us

    Privacy Policy

    Accessibility

    Contact

    Contact

    Sign Up! For Our Newsletter

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.