vegan chocolate bundt cake
If you're wanting to make a decadent cake but are limited on ingredients, this Vegan Chocolate Bundt Cake is the treat for you! It uses simple pantry staples, and no eggs or dairy!
Servings: 12
Ingredients
- *for the cake*
- 2 ½ cups all-purpose flour
- 2 cups white granulated sugar
- 1 cup cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened nondairy milk
- 1 cup water
- ⅔ cup vegetable oil
- 4 tablespoon white vinegar
- 1 tablespoon vanilla extract
- *for the glaze*
- ½ cup unsweetened canned coconut milk or other nondairy milk
- 1 cup vegan chocolate chips
- sprinkles for topping
Instructions
- Preheat the oven to 350F.
- Spray a bundt cake pan with nonstick spray, dust with flour, and set aside.
- In a large bowl, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda.
- Add in the nondairy milk, water, and oil, and mix vigorously. Add in the vinegar and vanilla, and mix until well combined.
- Pour the batter into the prepared pan, and bake for 40-45 minutes.
- Let cake cool completely before removing from the pan.
- While the cake cools, make the glaze.
- If using full-fat coconut milk, be sure to shake the can to combine. Light coconut milk usually does not separate.
- Combine the coconut milk and chocolate chips in a microwave-safe bowl, and heat in 30 second intervals, mixing in-between, until the mixture is smooth and melted.
- Once cake is cooled, flip onto a plate and pour the glaze on top. Top with sprinkles and serve!