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This Chocolate Bundt Cake is so easy to make all in one bowl and is perfect for birthdays and celebrations. Bake in a heart-shaped bundt tin for the perfect Valentine’s Day dessert!
You will also love my Vegan Chocolate Tart
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Sometimes you REALLY need chocolate cake and nothing else will do… And Valentine’s Day has got to be an occasion that practically demands it, am I right?
Especially when you have a stunning heart-shaped bundt pan from Nordic Ware to try out for the first time… It’s a thing of beauty and amazing quality like all their products.
I decided to make my easy vegan chocolate cake to christen the tin with. It comes together in minutes but is rich, moist and delicious and will be adored by everyone, whether they are vegan or not.
I love making this cake because it keeps so well for several days and it’s a great recipe to have handy if you know anyone with dairy or egg allergies as well.Plus everyone will think you are a baking genius 😉
All you need to do is add a simple chocolate glaze – here a vegan ganache – for this chocolate bundt cake to look spectacular… but you can add berries or chocolate curls if you want to fancy it up a bit.
CHOCOLATE BUNDT CAKE STEP BY STEP
You don’t even need a stand mixer to make this recipe – just a large bowl, a balloon whisk and a fine sieve.
If you would rather bake this in round tins you can divide between two 20cm (8 inch) cake tins and sandwich with buttercream.
Make sure you grease your bundt pan by misting with cake release spray or brushing with melted vegetable shortening and dusting with flour.
Take a look at thisstep by step tutorial– plas note you will find the full recipe, including ingredients in the recipe cardat the end of this post.
Add the liquid ingredients – vegetable oil, vinegar and soy milk – to a large bowl and mix together.
Sift the sugar, flour, bicarbonate of soda and cocoa powder over the bowl.
Use a balloon whisk to stir it all together until you have a smooth glossy batter.
Transfer the batter into your bundt tin and bake for 40-45 minutes until cake is well risen, springy to the touch and a cake tester comes out clean. Cool in the tin for 10 minutes.
Carefully invert the cake onto a platter and leave to cool before adding a glaze or any decorations.
Pour hot soya cream (I used Alpro soya alternative to single cream) over chocolate buttons and leave for a few minutes. Stir with a balloon whisk, starting from the centre and gently increasing your motion outwards until the glaze is shiny and smooth. Leave to cool slightly.
Pour the glaze over the cake letting it drip over the sides. Decorate with chocolate curls, fresh berries or sprinkles and share!
Chocolate Bundt Cake
Lucy Parissi | Supergolden Bakes
This Vegan Chocolate Bundt Cake is so easy to make all in one bowl and is perfect for birthdays and celebrations. Bake in a heart-shaped bundt tin for the perfect Valentine’s Day dessert!
5 from 2 votes
Print Rate
Course: Dessert
Cuisine: American
Keyword: Chocolate Bundt Cake, Vegan chocolate cake
Prep Time: 15 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 1 hour hour
Servings: 12 – 14 slices
Calories: 349kcal
Equipment & Tools
Ingredients
Chocolate Sponge
- 120 ml (½) cup sunflower oil
- 320 ml ( 1 ⅓ cups) soy milk or milk of your choice
- 2 tbsp red wine vinegar
- 2 tsp vanilla extract
- 230 g (1 ¾ cups) flour (all purpose flour)
- 230 g (1 cup + 2 tbsp) sugar
- 100 g (3 ½ ) oz unsweetened cocoa powder
- 2 tsp bicarbonate of soda (baking soda)
- ½ tsp salt
Chocolate Glaze
- 120 ml (½ cup) soya single cream or oat cream
- 100 g ( ⅔ cup) dark chocolate chips
- 1 tbsp golden syrup optional
To decorate (optional)
- handful fresh strawberries
- cocoa powder to dust
Instructions
Preheat the oven to 180C (350F). Spray a 10 cup bundt tin (I used a Nordic Ware Heart Shaped Bundt Pan) with cake release or brush with melted vegetable shortening and dust with flour.
Put the vegetable oil, vinegar, milk and vanilla in a large bowl and mix together.
Sift the flour, sugar, cocoa powder, bicarbonate of soda and salt over bowl.
Use a balloon whisk to mix together until you have a glossy thick batter.
Pour the batter into the prepared tin and bake for 40-45 minutes or until the cake is springy to the touch and a toothpick inserted in the centre comes out clean.
Cool the cakes in the tin for 10 minutes then carefully turn out onto a wire rack or platter to cool completely.
Make the Chocolate Glaze
Put the chocolate chips in a bowl. Heat the soya cream and golden syrup until small bubbles appear in the edges of the pan and pour over the chocolate. Leave to stand for 2-3 minutes.
Use a small balloon whisk to slowly stir the glaze, starting from the centre of the bowl and slowly increasing your movement outwards until the chocolate melts and glaze is shiny and smooth.
Pour the glaze over the cake letting it drip over the sides. Decorate with chocolate curls, fresh berries or sprinkles and share!
Video
Notes
This cake will keep well in a covered container at room temperature for a couple of days. You can also freeze it, in portions, and defrost overnight in the fridge before serving.
Nutritional Info
Calories: 349kcal | Carbohydrates: 46g | Protein: 5g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 14mg | Sodium: 308mg | Potassium: 245mg | Fiber: 4g | Sugar: 24g | Vitamin A: 252IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 2mg
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