Low Sugar Vegan Chocolate Bundt Cake

Total time2 hr

Prep time20 min

Cook time55 min

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1 ¾ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 cup plant-based milk
1 tbsp apple cider vinegar
¾ cup neutral oil (such as canola oil or vegetable oil)
1 cup hot strong brewed coffee
2 tsp vanilla extract

For the glaze

½ cup dairy free chocolate chips
3 tbsp plant-based milk
1 tbsp vegan butter
1 tbsp powdered sugar
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.

For the pan

vegan butter oil or neutral oil, for greasing the pan
2 tbsp unsweetened cocoa powder, for dusting the pan

Instructions

1
Preheat the oven to 350°F (175°C). Grease a 12-cup bundt pan thoroughly with vegan butter or neutral oil, making sure to coat every ridge and the center tube. Dust with the 2 tablespoons of cocoa powder, tapping out any excess.
2
In a large mixing bowl, whisk together the flour, 3/4 cup cocoa powder, baking soda, baking powder, salt, and sugar until evenly combined.

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