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+ servings

Vegan Chocolate Bundt Cake with Chocolate Ganache Glaze

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

Ingredients

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)

Instructions

  • 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.

Notes

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.