Vegan Chocolate Bundt Cake with Chocolate Ganache Glaze

I didn’t get to posting this delicious vegan chocolate bundt cake with chocolate ganache glaze last week, but I did get around to enjoying it. And I’ve got a few slices left in my freezer as a Valentine’s Day gift to myself 🙂

It’s no secret by now that I have a thing for cake. Even within the wonderful world of cake, I have favorites, and bundt cakes are high on the list. I love the domed and decorative shapes, the simplicity of making and glazing them, and even the precarious process of turning them out from the pan.

This rich, moist chocolate bundt cake became an instant favorite with me, and I hope some of you will feel the same way. The batter is pretty straightforward to mix, and since hot coffee is an ingredient, the cake will make your apartment smell like a mocha before it even starts to bake.

Since it’s a bundt cake, there’s no need to fuss with decorating it. I pour over a glistening layer of vegan chocolate ganache (just melted dark chocolate and non-dairy milk), and I don’t work too hard on getting it to look neat. Lopsidedness and uneven dripping are totally OK, because each slice will have enough glaze when you cut the cake. The cake above was one of my all time messiest attempts, and it was still perfectly delicious.

I’ve gotten in the habit of adding non-dairy yogurt to bundt cake, which I think helps to keep the interior nice and moist even though these cakes tend to bake for a long time. I used vanilla cashew yogurt from The Forager Project, but you can use any plain or vanilla yogurt you love.

So many lovely things to do with this cake. You can slice it and eat it with coffee or espresso or a cup of tea in the afternoon. You can serve it with ice cream as a low-key, make-ahead dessert (you can prepare it two or three days in advance, and you can freeze it for up to six weeks). You can even ratchet up your celebration of chocolate and drizzle the cut slices with extra ganache, if you like. With this cake, it’s most definitely all good.

4.67 from 3 votes

Vegan Chocolate Bundt Cake with Chocolate Ganache Glaze

Author - Gena Hamshaw
Yields: 10 servings (or 12 smaller slices)


For the bundt cake

  • 2 1/2 cups (300 g) unbleached, all-purpose flour
  • 1 cup (96 g) cocoa powder
  • 1 teaspoon Diamond Crystal Kosher salt (or 1/2 teaspoon fine sea salt)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup hot coffee
  • 1 cup non-dairy milk
  • 1 5.3-ounce container vegan plain or vanilla flavored yogurt of choice (about 1/2 cup)
  • 1/2 cup vegetable oil (such as safflower or grapeseed)
  • 1 1/4 cups (240 g) cane sugar
  • 1 teaspoon vanilla extract

For the ganache glaze

  • 1 1/2 cups (about 8 oz) vegan semi-sweet chocolate chips/morsels
  • 1 cup (scant) non-dairy milk of choice (I used oat milk)


  • Preheat your oven to 350F and oil or grease a bundt cake pan.
  • Into the bowl of a stand mixer or a large mixing bowl, sift together the flour and cocoa. Whisk in the salt, baking powder, and baking soda.
  • In a separate bowl, whisk together the coffee, milk, yogurt, oil, sugar, and vanilla extract. Add these wet ingredients to the dry ingredients. If using a stand mixer, use the paddle attachment to mix the batter on low speed until it's glossy and evenly mixed (a few tiny clumps are OK). Alternately, use a handheld mixer on low speed to achieve the same consistency. If you don't have a mixer, you can combine the ingredients with a spatula; just be sure that there's no unmixed flour hiding at the bottom of the bowl.
  • Pour the batter into your prepared bundt cake pan. Bake for 45-55 minutes, or until the top is set and a toothpick comes out almost completely clean. Rotate the cake pan halfway through baking time to ensure an even rise.
  • Once the cake is done, allow it to cool in the pan for an hour. Then, place a cooling rack over the pan and carefully invert it to release the cake. Allow the cake to continue cooling until it reaches room temperature.
  • To make the ganache glaze, place the chocolate chips in a heatproof bowl. Bring the milk to a simmer over the stovetop, pour it over the chocolate, and stir with a whisk, continuing to mix until the ganache is glossy and everything has melted.
  • Place the cooling rack with the cake on it over a few sheets of parchment or aluminum foil (to catch your ganache drips!). Pour the warm ganache over the cake. Allow the cake to cool for another few hours, until the ganache glaze has set.


Cake can be prepared 2-3 days in advance. Store sliced in an airtight container, or wrap it lightly in saran wrap if storing whole. If preparing the cake in advance, I recommend baking ahead of time and making the ganache/glazing the morning before serving. 
Cake can be frozen for up to 6 weeks.

Whether you call it Valentine’s or Galentine’s, celebrate it with others or solo or not at all, perhaps this coming Friday will put you in the mood for chocolate. Hope so—and wishing you all a great week ahead.


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  1. Hi Gena

    This is an utterly delicious photo! Wow! May I ask where you got your exquisite cake stand from?

  2. This looks amazing. Would the batter be able to handle some additions like walnuts or chocolate chips? Do you recommend that? Or perhaps keep the walnuts as a topping for the ganache?

    • I think chopped walnuts over the glaze would be really nice. But you could also very safely fold in about 3/4 cup chocolate chips or walnuts. Or a mix of both!

  3. Can you put the cake in the fridge after? and if so, what happens to the glaze consistency?

    • Hi there! You certainly can, but the consistency may dry out a little as it stays in the fridge. I’d keep it at room temp in an airtight container if you plan to eat within a couple days, but definitely in the fridge (or freezer) if you’d like to stretch it longer.

  4. I made this cake 5 11 2020.
    It came out deeeeelicuous.
    I used chocolate almond milk and chocolate almond yogurt to give it triple chocolate.
    Is a very nice flavor. Thank you for recipe

    • I don’t recommend it. Almond flour will give you a very different texture, and the recipe wasn’t developed for it, so I don’t know if the ingredient amounts will work.

  5. is there a way I could substitute the yogurt? I would love to make this in quarantine, but am don’t have yogurt 🙁

  6. This looks heavenly! I hate to be “that” person, but can you bake this in a different cake pan (9 x 13 or two smaller cake pans)? I’m looking for a “go-to” chocolate cake recipe and I think this could be it! Also, that cake stand is BEAUTIFUL!

    • Hey Shana, no worries! 🙂 9 x 13 will work well, and so will 2 8-inch round pans. You’ll get thin layers with both, but this would be too much batter for a single 9 inch round pan. Because your layers will be thin, you’ll need to adjust the baking time; I’d start checking around 25 min and I’d guess it needs 25-30 total. Let me know how it goes!

        • I think this may be too much batter for a loaf pan, but I’m not sure! I haven’t tested it, but I worry it might take too long to cook through. You could also try a 9 x 9 square pan. Check it after the 35 minute mark to be sure it’s not cooking too fast 🙂

  7. Wow, this recipe looks so delicious! And I like that it will have a bit of a savory taste.
    Thank you for sharing the recipe!

  8. I don’t have the oils mentioned in the recipe. Would you recommend using avocado or coconut oil instead?

  9. Oh my Goodness this looks too delicious! I love that you used vegan yogurt and a hint of coffee. I’m looking forward to this:)

    • Looks amazing! Can I omit the coffee? Want to make this for my kids and we can’t have too much caffeine. Thanks!