This Vegan Chocolate Chocolate Chip Bundt Cake is perfect for the chocolate lover in your house. It's a decadent cake that's easy to make and perfect for any special occasion. Both vegans and non-vegans alike will love this cake.
Vegan Chocolate Cake Ingredients
- Plant-based milk - My favorite milk to use is unsweetened soy milk. Instead of soy milk, you can also use unsweetened almond milk or oat milk. If you use coconut milk, it will give the 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.
- Sugar
- Unsweetened cocoa powder
- Salt
- Baking Soda
- Baking powder
- Vegetable oil
- Vanilla etract
- Non-dairy chocolate chips - My favorite accidentally vegan chocolate chips are from Trader Joe's.
- Powdered sugar
How to Make the Vegan Cake
This easy cake recipe takes only minutes to put together. To start, preheat oven to 350°. Prepare a bundt pan by coating it with nonstick oil spray and set aside. You can also dust it with flour to ensure that the cake doesn't stick to the pan but I usually don't bother.
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.
Next, prepare the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, unsweetened cocoa powder, salt, baking powder and baking sugar.
Add the wet ingredients to the flour mixture. Add in the oil, pure vanilla extract, and the milk/vinegar mixture. Whisk until combined but not over worked.
Stir in the chocolate chips and pour the cake batter into the prepared pan. Bake in the preheated oven for 50 - 60 minutes. For my oven, the cake only needs 50 minutes.
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. The best way to do this is to place the cooling rack on top of the cake pan, hold it securely, and flip it over.
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.
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.
Vegan Chocolate Cake Storage
Store leftover cake in an airtight container at room temperature for up to 3 days.
FAQ
Can I use brown sugar instead of 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 use whole wheat flour in this recipe?
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.
Summary
This Vegan Chocolate Chocolate Chip Bundt cake is one of my most favorite cakes to make. It's rich and chocolatey and also easy to make. If you love chocolate, this cake is for you.
Looking for other vegan dessert recipes? Check out:
- Easy Vegan Peanut Butter Chocolate Chip Cookies
- Easy Vegan Cobbler with Mango
- The Best Vegan Coffee Cake with Berries
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
- 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!