Vegan Chocolate Chocolate Chip Bundt Cake

5 from 4 votes

This rich and chocolatey vegan cake is easy to make and tastes amazing. It's a perfect special occasion cake for chocolate lovers.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings: servings

Calories: 426kcal

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.

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.