This vegan chocolate bundt cake is the solution to any and all of your chocolate cravings! A chocolate ganache glaze makes decorating easy and beautiful. It’s perfect for Valentine’s Day or any special occasion.
It’s no secret that I have a thing for cake. And bundt cakes of all kinds are some of my favorites.
This vegan chocolate bundt cake has become my favorite dessert for Valentine’s Day. I’m someone who prefers chocolate flavored things (cake, brownie, pie) to chocolate itself. So, while other people look forward to boxes of chocolate on February 14th, I’m holding out for a chocolate-themed dessert.
Of course, the bundt cake isn’t only for Valentine’s Day. It’s a lovely chocolate treat at any time of year. And the fact that it’s a bundt cake means that it’s easy to decorate.
There’s so much I love about bundt cakes! I love their domed and decorative appearances. Because bundt cakes come out of the pan with beautiful shape, they require very little decoration. A dusting of confetioners sugar is usually enough. For this vegan chocolate bundt cake, a ganache glaze takes things over the top.
The tricky thing about baking with bundt cakes is, of course, getting the cake out of the pan in one piece. I use a nonstick bundt cake pan for this reason. Even if I only give it a light spray of cooking oil, my cakes emerge cleanly and without any moments of panic.
I also recommend baking this cake and any other bundt cake for at least the full recommended time in the recipe. Five minutes longer is sometimes a wise idea. Bundt cakes tend to collapse a little and become dense at the edges once they’ve been turned out and cooled. Cooking them until they’re truly set and risen will help to give you a prouder, taller bundt cake.
This post has more good bundt cake baking tips. Note that, if you have a nonstick coated bundt cake pan, flouring it in addition to greasing it may not be necessary. I’ve found that either greasing the pan with vegan butter or spraying the pan with avocado oil spray is enough—provided the pan has a nonstick coating.
The whole idea of glazing a cake used to terrify me. But actually, pouring a glaze over a cake is a much easier way to decorate than, say, piping frosting. Or attempting to perfectly frost a layer cake.
To pour the glaze over the cake, you’ll need a good setup. Line your work surface with parchment paper sheets or foil. Then, place a cooling rack over that surface. Place the cake on the cooling rack.
At this point, you can pour your glaze over the cake. The glaze will drip down the sides and through the cooling rack, landing on the parchment or foil below. Simply toss out the parchment for a very easy cleanup of your work surface.
Remember: lopsidedness and uneven dripping are totally OK. Each slice will have enough glaze when you cut the cake.
And the ganache in this recipe is so simple! It’s just melted vegan dark chocolate and non-dairy milk. The trick to making it pourable and smooth is to whisk it furiously as you mix the hot milk and chocolate together. The more you keep whisking as you melt the chocolate, the glossier your glaze will be.
If the glaze is a little too thick, you can simply thin it with an extra tablespoon or two of non-dairy milk.
Unbleached, all-purpose flour is what I bake with most of the time, and it’s my choice here. Using all-purpose flour will allow this cake to have a perfectly light, moist crumb: not too dense, not too airy.
If you can, try using a Dutch process cocoa powder in the recipe. Dutch process cocoa has lower acidity than natural cocoa powder. It results in darker chocolate color and more vibrant, chocolatey taste in baking. I love this variety from King Arthur Flour.
If you don’t have Dutch process cocoa, another cocoa powder that’s marked as “baking cocoa” or suitable for baking will be fine. I don’t recommend using raw cacao for this cake; the flavor will be a bit bitter.
Yes, coffee! There’s a whole, brewed cup of coffee in the recipe. Coffee intensifies and complements the flavor of chocolate. In this vegan chocolate bundt cake, hot coffee also adds moisture to the batter.
I’ve made this cake many times by now, which means that I’ve experimented with many types of yogurt in the wet ingredients.
I’ve baked the cake with soy, almond, cashew, and coconut yogurt. Any plain or vanilla flavor should work fine. If you can only find a vegan yogurt that is labeled as “Greek-style” or designed to be like Greek yogurt, you may want to add a couple tablespoons of water to thin it out.
Choose a neutral-flavored cooking oil for the cake recipe. While I like baking with olive oil, it’s not my first choice here. My favorite oil for baking and high-heat cooking is refined avocado oil. You could use grapeseed, canola, walnut, or safflower oil instead.
Regular old cane sugar works best in this cake. However, I’ve had success substituting coconut sugar as well.
I’m often asked about reducing sugar in recipes. You can always try, but note that sugar helps to moisten baked goods, so lessening sugar can result in cakes that are either dense or dry (or both). I formulate my baked good recipes around a level of sweetness that works for me, so I can’t predict how they’ll work with greatly reduced sweetener.
Yes, this bundt cake can be made gluten-free! But I don’t recommend the use of a single, gluten-free flour (like oat flour or almond flour). Instead, I recommend an all-purpose, gluten-free baking blend. My favorite is King Arthur’s Measure for Measure flour.
It’s pretty easy to store this cake, and it happens to be a cake that keeps very well. For the first few days of storage, simply keep your cake slices in an airtight container in a cool, dry place. Or, you can wrap whole chunks of the cake in saran wrap.
After three days, be sure to transfer your cake to the fridge. If you plan to store it longer than five days, I recommend freezing rather than longer refrigeration. Speaking of…
It sure can be. Freeze slices of the vegan chocolate bundt cake for up to six weeks at a time. You can make it in advance of any gathering and defrost when you’re ready to go.
So many lovely things to do with this cake!
You can slice the vegan chocolate bundt cake and have it with coffee or or a cup of tea in the afternoon. The cake also works well as a low-stress dessert. You can top it with a scoop of vanilla ice cream if you’re feeling fancy, or go with chocolate ice cream for a double chocolate treat.
It can also be fun to double the ganache in the recipe and spoon extra, warm ganache over the cake before serving to friends at your table. Sometimes more is more 🙂
I hope you can enjoy the gift of this luscious, yet simple cake some Valentine’s Day. Or any time when you need the boost that only chocolate can give.