Name: Vegan Chocolate Bundt Cake with Coconut Ganache Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: ½ cup unsweetened vegan milk; 1 teaspoon white vinegar; ¼ cup unsweetened vegan yogurt; ¼ cup canola oil; ½ teaspoon vanilla extract; ⅓ + ⅛ cup hot water; 5 tablespoons canned coconut cream (whisked from canned coconut milk); 1¼ cups all-purpose flour; ¼ cup natural cocoa powder; 1 teaspoon baking soda; ½ teaspoon baking powder; ⅛ teaspoon salt; 1 teaspoon instant coffee granules; ⅓ cup granulated sugar; ¼ tablespoon light brown sugar; ½ cup vegan semi-sweet chocolate chips; ½ cup very finely chopped vegan dark chocolate bar (or vegan semi-sweet chocolate chips)

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Introduction

This vegan Bundt cake is a rich and moist chocolate dessert perfect for any occasion. Made with simple plant-based ingredients and a silky chocolate ganache glaze, it’s sure to satisfy your chocolate cravings without any dairy.

A chocolate bundt cake sits in the center of a white plate, its dark, moist texture visible beneath a smooth layer of chocolate glaze dripping down its sides in uneven streaks. The cake has one thick ring layer and the glaze pools slightly around the base on the plate. Next to the plate is a folded green cloth napkin with a knife resting on it. In the background on a white marbled surface, there is a small silver pitcher, a stack of white plates with spoons on top, and a silver bowl filled with cocoa powder. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsweetened vegan milk
1 teaspoon white vinegar
¼ cup vegan yogurt (unsweetened)
¼ cup canola oil
½ teaspoon vanilla extract
⅓ cup granulated sugar
¼ tablespoon light brown sugar
1¼ cups all-purpose flour
¼ cup natural cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
⅛ teaspoon salt
1 teaspoon instant coffee granules
⅓ + ⅛ cup hot water
½ cup vegan semi-sweet chocolate chips
½ cup very finely chopped vegan dark chocolate bar (or vegan semi-sweet chocolate chips)
5 tablespoons canned coconut cream (whisked from the solid part of coconut milk)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Grease an 8-inch Bundt pan with baking spray.
Step 2: In a medium bowl, combine the vegan milk, vinegar, and vegan yogurt. Let it sit for 10 minutes to slightly curdle. Then add the canola oil, vanilla extract, granulated sugar, and light brown sugar. Whisk until the sugar dissolves.
Step 3: In another bowl, mix the flour, cocoa powder, baking soda, baking powder, and salt. Gently fold these dry ingredients into the wet mixture with a whisk until smooth.
Step 4: Dissolve the coffee granules in the hot water and pour it into the batter. Add the chocolate chips and mix until fully combined.
Step 5: Pour the batter into the prepared Bundt pan. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Step 6: Let the cake cool in the pan for 15 to 20 minutes, then invert it onto a cooling rack and allow it to cool completely.
Step 7: To make the ganache, place the chopped chocolate in a bowl. Heat the coconut cream in the microwave at 30-second intervals until hot. Pour the hot cream over the chocolate and let sit for one minute, then stir until smooth and glossy.
Step 8: Pour the ganache evenly over the cooled cake. Refrigerate for 30 minutes to set the glaze before serving.
Step 9: Store the cake in an airtight container at room temperature for 3 to 4 days.

Tips & Variations

For a deeper mocha flavor, add an extra half teaspoon of instant coffee granules.
Use almond or oat milk as an alternative vegan milk option.
If you don’t have vegan yogurt, a little extra coconut cream can substitute in a pinch.
Try adding chopped nuts or dried fruit to the batter for extra texture.
To make the ganache thicker, chill it longer before pouring over the cake.

Storage

Store the vegan Bundt cake in an airtight container at room temperature for 3 to 4 days. Keep the chocolate ganache-covered cake refrigerated if your kitchen is warm, returning it to room temperature before serving. The ganache can also be stored separately in the refrigerator for 2 to 3 days; warm gently before using if it solidifies.

How to Serve

A rich dark brown chocolate bundt cake with a smooth, shiny chocolate glaze poured thickly over the top and slightly dripping down the sides, sitting on a round white plate that shows some glaze pooling around the base. Two thick slices are cut and slightly pulled away from the main cake, revealing the dense, moist texture inside with a deep chocolate color. In the background, a separate white plate holds a single slice of the same cake on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of vegan milk?

Yes, you can substitute regular milk if you do not need the cake to be vegan. The texture and flavor will remain just as delicious.

What can I use instead of canned coconut cream?

If canned coconut cream is unavailable, you can chill a can of full-fat coconut milk and scoop out the thick cream, or substitute with vegan butter or margarine for the ganache.