Decadent Vegan Chocolate Bundt Cake with Silky Ganache – The Ultimate Dairy-Free Treat
Indulge in the ultimate chocolate experience with this **Vegan Chocolate Bundt Cake** – a remarkably moist, sinfully delicious, and intensely chocolatey creation crowned with a luxurious, silky-smooth dark chocolate ganache. This stunning, dairy-free dessert is perfect for any celebration or simply as a comforting treat, guaranteed to impress every chocolate lover!
Bundt cakes hold a special place in my heart, and this vegan rendition truly exemplifies why. They offer an appealing elegance without demanding elaborate decorating skills, yet they look utterly spectacular. Beyond their aesthetic appeal, they are surprisingly simple to prepare (despite that one anxious moment when it’s time to unmold!), and generously serve a crowd. Most importantly, when done right, they taste absolutely incredible.
For those who adore chocolate, this Vegan Chocolate Bundt Cake is a dream come true. Imagine an incredibly moist, deeply chocolatey cake base, crowned with a glossy, dark chocolate ganache that shimmers with an irresistible shine. It’s not just a cake; it’s an experience designed to delight your senses.
The secret behind its exceptional texture lies in the ingenious use of non-dairy yogurt in the batter. This humble ingredient acts as a fantastic egg replacer, infusing the cake with incredible moisture and contributing to its tender crumb. Meanwhile, the perfectly balanced, intense chocolate flavor comes from a powerful duo: rich cocoa powder and melted dark chocolate. This combination ensures a profound and rounded chocolate hit that satisfies every craving.
To elevate this cake to its peak, it’s generously draped with a gloriously silky-smooth chocolate ganache. This final touch doesn’t just complete the cake; it transforms it into the ultimate chocolate experience, adding a “wow” factor that makes it truly special for serving. While this double chocolate bundt cake is undeniably fantastic on its own, my personal favorite way to enjoy it is slightly warm, paired with a scoop of creamy vanilla vegan ice cream – pure comfort food perfection!
Understanding Your Ingredients: Key to a Perfect Vegan Chocolate Bundt Cake
Crafting a truly exceptional vegan chocolate bundt cake begins with understanding each ingredient’s role. Here’s a detailed breakdown to ensure your cake turns out perfectly every time:
- Dark Chocolate: For melting into the cake batter, I highly recommend using a good quality dark chocolate with a cocoa content around 70%. This percentage offers a robust chocolate flavor without being overly bitter, contributing significantly to the cake’s deep, rich taste. When it comes to chocolate chips, feel free to use your favorite vegan brand, or simply chop up some extra dark chocolate for varying textures within the cake.
- Oil: The choice of oil is crucial for achieving that wonderfully moist texture. Opt for any neutral-flavored oil that remains liquid at room temperature. Olive oil, sunflower oil, or vegetable oil are all excellent choices. These oils contribute moisture without imparting a strong flavor, allowing the chocolate to truly shine.
- Baking Powder and Baking Soda (Bicarbonate of Soda): These are not interchangeable; both play distinct and vital roles in leavening the cake. Baking soda (bicarbonate of soda) is an alkaline ingredient that reacts with acids (like those found in cocoa powder and yogurt) to produce carbon dioxide, creating lift. Baking powder, on the other hand, is a complete leavening agent containing both acid and base, providing an additional boost. Using both ensures maximum rise and a light, airy crumb.
- Plain Flour (All-Purpose Flour): Stick to regular plain (all-purpose) flour for this recipe. Its protein content provides the ideal structure for a tender bundt cake. I strongly advise against swapping it for wholemeal flour, as the increased fiber and protein content will likely result in a denser, heavier cake, compromising the desired moist and light texture.
- Cocoa Powder: For the best results, use Dutch-processed cocoa powder. This type of cocoa has been treated with an alkali to neutralize its acidity, resulting in a darker color and a mellower, less bitter chocolate flavor. For those in the UK, this is generally just referred to as regular cocoa powder. If you’re seeking a dramatically dark cake, like the one pictured in these photos, black cocoa powder is your secret ingredient – it delivers an incredibly intense dark hue and a distinct, rich flavor.
- Non-Dairy Yogurt: This is a star ingredient in many vegan baking recipes, and it’s particularly effective here. Plant-based yogurt (such as soy or coconut yogurt, ideally unsweetened) is an excellent egg replacer, adding essential moisture, binding the ingredients, and contributing a subtle tang that enhances the overall flavor profile. It also serves as a fantastic replacement for sour cream, often found in traditional bundt cake recipes. While I haven’t extensively tested other substitutes, a straightforward swap might be plant-based milk, though the cake’s texture may differ slightly without the added richness and acidity of yogurt.
- Vanilla Extract: Always opt for pure vanilla extract over imitation vanilla essence. The quality of your vanilla significantly impacts the depth of flavor in your cake. Vanilla bean paste is another excellent, more intense option if you have it on hand.
- Sugar: Caster sugar is my go-to, but granulated sugar will work just as well. You can also experiment with light or dark brown sugar for a subtle caramel note, which complements chocolate beautifully. However, it’s vital not to substitute with sweeteners or liquid sugars. Granulated sugar plays a crucial role in the cake’s structure and moisture retention, not just its sweetness.
- For the Ganache: To create that luscious topping, you’ll also need a high-quality vegan dark chocolate, your favorite plant-based milk (soy or oat milk work wonderfully), and a good vegan butter for richness and shine.
How to Bake the Perfect Vegan Chocolate Bundt Cake: A Step-by-Step Guide
Follow these detailed steps to create a show-stopping vegan chocolate bundt cake with confidence. Precision and patience are your best friends in baking!
- Prepare Your Bundt Tin: This crucial first step ensures a clean release. Place a 10-12 cup bundt tin in the fridge for at least 15 minutes. This chilling helps the melted vegan butter solidify quickly upon application. Once chilled, thoroughly brush every inch of the tin – getting into all the intricate nooks and crannies – with melted vegan butter. Don’t be shy; a generous coating is key. Next, dust the entire interior of the tin with cocoa powder (this helps prevent sticking and gives the cake a beautiful finish), then tap out any excess. Proper tin preparation is paramount for a beautiful bundt cake!
- Prepare the Chocolate Base: In a large, heatproof bowl, combine your chopped dark chocolate. Pour freshly boiling water over the chocolate and let it sit for about a minute to begin melting. Then, stir gently until the chocolate is completely melted and smooth. This creates a rich, concentrated chocolate base for the batter. Finally, whisk in the cocoa powder until fully incorporated and no lumps remain. This step ensures an even distribution of intense chocolate flavor throughout the cake.
- Combine Wet Ingredients: To the chocolate mixture, add the neutral oil, plain non-dairy yogurt, granulated or caster sugar, and vanilla extract. Whisk these ingredients together until everything is well combined and the mixture is smooth and glossy. Ensure the sugar has dissolved as much as possible at this stage.
- Incorporate Dry Ingredients and Chocolate Chips: In a separate bowl, sift together your plain flour, baking powder, bicarbonate of soda, and salt. Sifting helps to aerate the flour and prevent lumps. Gently tip these dry ingredients into the wet chocolate mixture. Using a balloon whisk, stir *just* until no dry lumps of flour remain and the batter is smooth. Be careful not to overmix, as this can develop the gluten too much, leading to a tough cake. Finally, gently fold in the vegan chocolate chips, distributing them evenly throughout the batter.
- Bake to Perfection: Carefully pour the prepared batter into your meticulously greased and floured bundt tin. Gently spread it level with a spatula. Tap the tin firmly on your countertop a couple of times; this helps release any trapped air bubbles, ensuring a dense-free crumb. Bake in a preheated oven (180°C/160℃ fan/350°F/gas mark 4) for approximately 50-60 minutes. The cake is ready when it springs back lightly when touched, and a skewer inserted into the thickest part comes out clean or with a few moist crumbs attached, but no wet batter.
- Cooling and Unmolding: Once baked, resist the urge to immediately flip the cake. Allow it to cool in the tin on a wire rack for a crucial 45 minutes. Vegan cakes tend to be more delicate than their non-vegan counterparts, and this cooling period allows the cake to ‘set’ and firm up, preventing breakage when unmolding. If you notice the top of your cake has domed significantly, use a serrated bread knife to carefully level it before attempting to turn it out. After 45 minutes, gently invert the tin onto a wire rack and lift it away. Allow the cake to cool completely on the rack before proceeding to the ganache.
- Prepare the Silky Chocolate Ganache: While the cake is cooling, you can prepare the ganache. Place the chopped dark chocolate in a heatproof bowl. In a small saucepan, gently heat the non-dairy milk and vegan butter until the mixture is very hot and steaming, just shy of boiling. Immediately pour the hot liquid over the chopped chocolate. Let it sit undisturbed for two to three minutes to allow the chocolate to melt. Then, stir gently with a whisk or spatula until the mixture is completely melted, smooth, and glossy. Allow the ganache to cool and thicken slightly at room temperature; it should be thick enough to cling to the cake but still pourable. Once it reaches the desired consistency, artfully pour it over the cooled bundt cake, allowing it to drip down the sides. Serve and enjoy!
Top Tips for Vegan Bundt Cake Perfection
Achieving a flawless vegan bundt cake is easier with these expert tips:
- Embrace Digital Scales: This cannot be stressed enough – for all baking recipes, especially this one, I wholeheartedly recommend using metric measurements with a digital scales rather than imprecise cup conversions. Baking is a science, and scales provide unparalleled accuracy, leading to consistently superior results. Plus, it’s often less messy and more efficient!
- Accurate Spoon Measures: For teaspoon and tablespoon measurements, always use proper measuring spoons, not standard kitchen spoons. A true teaspoon is 5ml, and a tablespoon is 15ml.
- Avoid Overmixing: Once the dry ingredients are added to the wet, mix the batter *just* until combined and no dry streaks of flour remain. Over-beating develops gluten, which can lead to a tough, rubbery cake. A gentle hand with a balloon whisk is ideal.
- Know When It’s Done: The cake is perfectly baked when the surface springs back lightly when gently pressed, and a skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs attached – never wet batter.
- Patience with Cooling: Vegan cakes often have a more delicate structure. It is absolutely essential to let your bundt cake cool in its tin for a minimum of 45 minutes on a wire rack before attempting to unmold it. This allows the cake to firm up and ‘set’, significantly reducing the risk of it breaking apart when turned out.
- Quality Bundt Tin: Invest in a good quality bundt tin, such as those from Nordic Ware. Superior non-stick coatings and robust construction greatly minimize the risk of your cake sticking, making the unmolding process far less stressful.
- Thorough Greasing Technique: Take your time meticulously greasing every curve, crevice, and detail of your bundt tin. For best results, place the tin in the fridge for 15 minutes before brushing with melted vegan butter. The chilled surface helps the butter solidify upon contact, ensuring an even, thick coating that adheres properly rather than running off, providing an excellent non-stick barrier.
- Room Temperature Ingredients: For most baking, having ingredients like non-dairy yogurt and oil at room temperature ensures they emulsify better, leading to a smoother, more uniform batter and a better final texture for your cake.
- Oven Temperature: Ensure your oven is accurately preheated to the specified temperature. An oven thermometer can be a valuable tool, as many ovens can vary significantly from their dial settings. Avoid opening the oven door unnecessarily during baking, especially in the first 30-40 minutes, to prevent the cake from sinking.
Frequently Asked Questions (FAQ’s) about Vegan Chocolate Bundt Cake
Once cooled and ganached, this vegan chocolate bundt cake is best stored in an airtight container at room temperature. It will remain wonderfully moist and delicious for approximately five days. Avoid refrigerating it unless your kitchen is exceptionally warm, as the cold can sometimes dry out cakes.
Absolutely! This vegan chocolate bundt cake freezes exceptionally well, making it perfect for meal prep or enjoying a slice whenever a craving strikes. Allow the cake to cool completely before freezing. You can freeze it whole, carefully wrapped in several layers of plastic wrap and then foil, or in individual slices stored in a freezer-proof container. It will keep beautifully for up to three months. To serve, simply allow it to defrost at room temperature for a few hours before indulging.
Yes, you certainly can! A half batch of this recipe works brilliantly when baked in a standard 2lb loaf tin. The baking time will be similar, around 50 minutes, but always rely on the skewer test for doneness. Adjust the ganache quantity accordingly if you’re making a smaller cake.
While this recipe hasn’t been tested with gluten-free flour, many readers have successfully adapted similar bundt cake recipes. If you wish to make it gluten-free, I recommend using a good quality 1:1 gluten-free baking flour blend that contains xanthan gum. You might also consider adding an extra tablespoon or two of non-dairy yogurt or applesauce to ensure adequate moisture, as gluten-free flours can absorb more liquid. Baking time might vary slightly, so keep a close eye on it.
Of course! While the chocolate ganache is truly decadent, you can certainly experiment with other vegan frostings. A simple dusting of cocoa powder or powdered sugar offers a minimalist yet elegant look. A vegan chocolate buttercream or a simple glaze made from powdered sugar and plant milk would also be delicious alternatives, allowing you to customize the sweetness and texture to your preference.
Explore More Delicious Vegan Bundt Cakes
If you’ve fallen in love with the elegance and ease of bundt cakes, then you’ll be thrilled to discover these other fantastic vegan bundt cake recipes from my collection:
- Vegan Banana Bundt Cake
- Berry Lime Bundt Cake
- Vegan Pumpkin Bundt Cake
- Chocolate Orange Bundt Cake
- Vegan Mango Bundt Cake
- Vegan Mincemeat Cake
- Vegan Apple Bundt Cake
- Vegan Ginger Bundt Cake
If you tried this incredibly decadent Vegan Chocolate Bundt Cake recipe, I would absolutely love to hear how it turned out for you! Please take a moment to rate it, leave a comment below, or even better, share your masterpiece on Instagram and tag @domestic_gothess using the hashtag #domesticgothess. Your feedback and photos truly make my day!
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Vegan Chocolate Bundt Cake
Ingredients
Chocolate Bundt Cake:
- 380 g (3 cups + 2 Tablespoons) plain (all-purpose) flour
- 1 + ½ teaspoons baking powder
- 1 teaspoon bicarbonate of soda (baking soda)
- ½ teaspoon salt
- 125 g (4 ½ oz) dark chocolate chopped
- 240 g (1 cup) boiling water
- 80 g (¾ cup) cocoa powder (Dutch processed, I used black)
- 184 g (200ml/¾ cup + 4 teaspoons)) neutral oil (I use olive)
- 240 g (1 cup) plain non-dairy yogurt (I use soy)
- 400 g (2 cups) caster or granulated sugar
- 1 Tablespoon vanilla extract
- 200 g (7 oz) chocolate chips
Chocolate Ganache:
- 100 g (3 ½ oz) dark chocolate chopped
- 120 g (½ cup) non dairy milk (I use soya)
- 20 g (1 ½ Tablespoons) vegan butter
Instructions
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Place a 10-12 cup bundt tin in the fridge for 15 minutes then thoroughly brush it with melted vegan butter making sure that you get right into all of the nooks and crannies. Dust the tin with cocoa powder and shake out the excess.
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Heat the oven to 180°C/160℃ fan/350°F/gas mark 4.
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Sift together the flour, baking powder, bicarbonate of soda and salt and set aside.380 g (3 cups + 2 Tablespoons) plain (all-purpose) flour, 1 + ½ teaspoons baking powder, 1 teaspoon bicarbonate of soda (baking soda), ½ teaspoon salt
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Place the chopped chocolate in a large bowl and pour over the boiling water. Stir until the chocolate is melted then whisk in the cocoa powder.125 g (4 ½ oz) dark chocolate, 240 g (1 cup) boiling water, 80 g (¾ cup) cocoa powder (Dutch processed, I used black)
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Whisk the oil, yogurt, sugar and vanilla extract into the chocolate mixture.184 g (200ml/¾ cup + 4 teaspoons)) neutral oil (I use olive), 240 g (1 cup) plain non-dairy yogurt (I use soy), 400 g (2 cups) caster or granulated sugar, 1 Tablespoon vanilla extract
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Tip the dry ingredients into the wet and stir with a balloon whisk until smooth. Fold in the chocolate chips.200 g (7 oz) chocolate chips
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Dollop the batter into the prepared tin and spread it level. Tap the tin on the worktop a couple of times to get rid of any air bubbles then bake for 50-60 minutes until a skewer inserted into the centre comes out clean.
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Leave the cake to cool in it’s tin on a wire rack for 45 minutes before carefully flipping it out of the tin onto a wire rack and leaving it to cool completely. If the top is very domed, use a bread knife to carefully trim it down before turning the cake out.
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Once the cake has cooled make the ganache. Place the chopped chocolate in a heat-proof bowl. Heat the milk and butter until it is nearly but not quite boiling then pour it over the chocolate. Leave for a couple of minutes then stir until melted and smooth. Set the ganache aside until it has cooled and thickened slightly then pour over the cake and serve.100 g (3 ½ oz) dark chocolate, 120 g (½ cup) non dairy milk (I use soya), 20 g (1 ½ Tablespoons) vegan butter
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
