Vegan Chocolate Bundt Cake, a soft and tasty cake that everyone will enjoy, not just those who appreciate vegan cuisine.
It is a very crumbly cake because the batter does not include gums or thickeners to compact it, very similar to the batter for brownies.
The batter is very simple to make and does not require special tools, you can mix it by hand using a whisk. I started with a kind of dark chocolate ganache, made with vegan soy milk, of course, and then added oil, flour, and baking powder.
I prepared the bundt cake in a 7.9 inch (20 cm) diameter mold, so 35 minutes of baking were sufficient, but always do the toothpick test before removing it from the oven.
For those who love vegan cooking, I also remember other sweet and savory recipes
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 272.02 (Kcal)
- Carbohydrates 30.86 (g) of which sugars 15.07 (g)
- Proteins 3.77 (g)
- Fat 15.70 (g) of which saturated 4.65 (g)of which unsaturated 10.38 (g)
- Fibers 2.04 (g)
- Sodium 14.73 (mg)
Indicative values for a portion of 75 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup soy milk (vegan)
- 3.5 oz dark chocolate
- 2/3 cup sugar
- 1 1/4 cup all-purpose flour
- 3 tbsps potato starch
- 1/2 cup vegetable oil
- 1/2 packet baking powder
Tools
No professional tools are needed to make this bundt cake, just a bowl, a hand whisk, and a 7.9 inch (20 cm) diameter bundt mold will be enough
- 1 Bowl
- 1 Hand whisk
- 1 Bundt mold
Preparation
The process is simple and quick, but since it is a very crumbly batter, I recommend using a springform pan. Alternatively, you can make it like brownies in a rectangular pan lined with parchment paper.
Heat the soy milk well, I heated it in the microwave, and pour in the chopped dark chocolate and sugar. It will melt well by stirring with the hand whisk.
When you have obtained a homogeneous cream, start gradually adding the flour, trying to avoid lumps. There is no need to sift the flour, just mix with the whisk while adding it.
Continue by adding the potato starch and finally the baking powder. Grease the bundt mold and pour all the batter in. Bake in a preheated oven at 347/356°F (175/180°C) for about 35 minutes. Always do the toothpick test before removing it from the oven.
NOTES
I am sure the vegan chocolate bundt cake will be loved by the whole family, the chocolate flavor is quite strong, and alternatively, if you don’t like soy milk, you can use vegetable cream.
It keeps well at room temperature for several days if kept in a lidded container.
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Frequently Asked Questions
Can I replace vegetable oil with margarine?
Yes, you can replace the oil with margarine, but I recommend melting it before adding it to the recipe.
