Vegan Chocolate Bundt Cake

Total time2 hr

Prep time20 min

Cook time55 min

4.8

(25)

Rich, deeply chocolatey, and impossibly moist, this bundt cake is the kind of showstopper that makes people ask for the recipe before they've even finished their slice. The secret is a combination of hot strong coffee and a quick plant-based milk and apple cider vinegar mixture that mimics buttermilk — together they create a tender, fudgy crumb that holds up beautifully in the dramatic bundt shape. Every ingredient pulling weight here is completely plant-based, from the neutral oil keeping things lush to the dairy-free chocolate chips melted into a glossy glaze with vegan butter and a touch of powdered sugar. No eggs, no dairy, no compromises on flavor. It bakes up into 12 generous slices, making it ideal for birthdays, dinner parties, or any occasion where you want to quietly prove that plant-based baking can absolutely steal the show. The glaze drips down every ridge of the bundt in the most satisfying way, and the whole thing sets up beautifully before slicing — patience is worth it here.

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Ingredients

12 servings

For the cake

2 cups all-purpose flour
¾ cup unsweetened cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp fine salt
1 ¾ cups granulated sugar
1 cup plant-based milk
1 tbsp apple cider vinegar
¾ cup neutral oil (such as canola 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

For the pan

vegan butter 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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