Vegan Chocolate Bundt Cake with Coconut Ganache Recipe
This vegan Bundt cake is a moist, rich chocolate cake made without any animal products, featuring a luscious coconut cream chocolate ganache glaze. Perfect for chocolate lovers seeking a dairy-free treat that’s both flavorful and easy to prepare, it combines cocoa and espresso for deep chocolate notes and a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Wet 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)
Dry Ingredients
- 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
Sugars
- ⅓ cup granulated sugar
- ¼ tablespoon light brown sugar
Chocolate
- ½ cup vegan semi-sweet chocolate chips
- ½ cup very finely chopped vegan dark chocolate bar (or vegan semi-sweet chocolate chips)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8-inch Bundt pan thoroughly with baking spray to prevent sticking.
- Create Vegan Buttermilk Mixture: In a medium bowl, combine the vegan milk, white vinegar, and vegan yogurt. Let this sit for 10 minutes to slightly curdle, creating a vegan buttermilk effect. Next, stir in canola oil, vanilla extract, granulated sugar, and light brown sugar until sugars dissolve.
- Mix Dry Ingredients and Combine: In another bowl, sift together all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Gently fold the dry mixture into the wet mixture, whisking carefully until smooth and uniform in texture.
- Dissolve Coffee and Add Chocolate: Dissolve instant coffee granules in hot water. Pour this coffee mixture into the batter along with the vegan semi-sweet chocolate chips and mix until fully incorporated.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool in the pan for 15 to 20 minutes before inverting onto a cooling rack to cool completely.
- Prepare Chocolate Ganache Glaze: Place the finely chopped vegan dark chocolate (or chips) in a small bowl. Heat coconut cream in the microwave in 30-second bursts until hot. Pour the hot coconut cream over the chocolate, let sit for a minute, then stir until smooth and glossy.
- Glaze the Cake: Pour the freshly prepared ganache evenly over the top of the cooled cake. Refrigerate the cake for 30 minutes to allow the glaze to set.
- Store and Serve: Serve the cake chilled or at room temperature. Store leftovers in an airtight container at room temperature for 3 to 4 days. The ganache glaze can also be stored separately in the refrigerator for 2 to 3 days.
Notes
- Ensure the vegan milk is unsweetened to control sweetness.
- Allowing the vegan milk mixture to curdle mimics buttermilk, improving cake texture.
- Instant coffee enhances the chocolate flavor without making the cake taste like coffee.
- Use finely chopped vegan dark chocolate for a smoother ganache glaze.
- If you do not have canned coconut milk, refrigerate a can of coconut milk overnight and scoop out the cream portion.
- Let the cake cool completely before glazing to prevent the ganache from melting.
- For added texture, sprinkle extra vegan chocolate chips on top of the ganache before it sets.
Keywords: vegan chocolate bundt cake, vegan cake recipe, chocolate vegan dessert, dairy-free chocolate cake, vegan bundt cake with ganache
