For this vegan chocolate bundt cake, I started from my previous recipe, the Chocolate and Orange Cake, which also does not contain eggs or butter. I made some changes since my son doesn’t like the taste of orange too much, so I removed the orange and added vanilla flavor instead.
Additionally, I baked it in my Versilia cooker, which is a pot that goes on the stovetop and works wonders with desserts. Of course, it can also be baked in a traditional oven. The result is a very soft cake that’s extremely chocolaty. Let me show you how to make it…
Find more light desserts here:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 1 3/4 cups flour
- 3/4 cup brown sugar
- 3/4 cup unsweetened cocoa powder
- 1/2 packet baking powder
- 1/2 teaspoon baking soda
- 1 cup plant-based milk (unsweetened)
- 1/2 cup soy yogurt (unsweetened)
- 1/2 pod vanilla (or a few drops of vanilla extract)
- 1 teaspoon extra virgin olive oil
- to taste breadcrumbs
- 2 teaspoons powdered sugar
- Total points = 41 WW points
- Points per slice (dividing into 8 slices) = 5 WW points
Tools
- Mixer
- Versilia Cooker
- Cooling Rack
Steps
You can prepare the batter by hand in a bowl or, as I do, use a stand mixer with the flat beater attachment. Mix the flour, sugar, cocoa, vanilla pod seeds, baking powder, and baking soda. Gradually add the milk, mixing until you get a very thick cream. Now you can add the yogurt. Once all the ingredients are well combined, the chocolate bundt cake batter is ready.
Grease the Versilia cooker’s pot, mine is 10 inches, with 1 teaspoon of oil and sprinkle a little breadcrumbs (or flour). You can also use parchment paper, but it’s a bit more complicated because of the hole! Pour the batter and level it.
The Versilia cooker comes with a plate, a perforated disk like a flame spreader: place this disk on the medium burner and pour some water inside: some say it’s not necessary, but I always do it. Place the Versilia cooker’s pot on the disk, making sure it’s well settled, and cover using its characteristic lid with holes: they serve to release steam. Turn on high flame for no more than 5 minutes, then lower to the minimum or slightly above and leave it like that for 45 minutes without ever opening the pot. After 45 minutes, do the toothpick test: you can insert the toothpick in one of the holes or gently open the lid to check the cake’s rise and color. Once cooked, turn off the flame and remove the pot from the heat. Leave it closed until the cooker is warm.
Grease a 9.5-inch baking pan with or without a hole with 1 teaspoon of oil and sprinkle a little breadcrumbs (or flour). Alternatively, you can also use wet and squeezed parchment paper, especially if you use a pan without a hole. Pour the batter and level it.
Bake at 350°F for about 25 minutes or until the light chocolate bundt cake is well risen and golden on the surface. Do the toothpick test to make sure the cake is not undercooked inside. Take it out from the oven and let it cool down, leaving the pan in the turned-off and open oven.
Whatever cooking method you used, once the chocolate bundt cake is cooled, remove it from the pan, peel off the parchment paper if used, and place it on a cooling rack until completely cold.
Our vegan and light chocolate bundt cake is ready. Serve it as is or with a dusting of powdered sugar, perhaps for afternoon tea, for a delicious snack.
If you want to eat it for breakfast, it’s fine, but you’ll need to complement it with something else because it’s not enough on its own. Maybe add a small plate of yogurt and a little granola, a fruit and you’re set for the day. Otherwise, you can have a slice and a half with a latte, to your taste! I know this chocolate bundt cake has been much appreciated by many of my readers, have you already made it?
Enjoy!
by Giovanna Buono
Storage
This bundt cake lasts for 3 days for sure covered and outside the fridge. But you can also freeze it in slices so you always have a snack ready at hand!
FAQ (Questions and Answers)
What other milk can I use?
You can use any milk you prefer, but it’s important that it doesn’t have added sugars and fats. Among plant-based options, I recommend soy milk because it provides some protein content, while almond, oat, or rice milk do not. Obviously, if you’re not following a vegan diet, you can also use totally skimmed and unsweetened cow milk, same quantity, the Weight Watchers points don’t change.
What other yogurt can I use?
You can use any yogurt you prefer, but it’s important that it doesn’t have added sugars and fats. Among plant-based options, I recommend soy yogurt because it provides some protein content, while almond or oat yogurt do not. Obviously, if you’re not following a vegan diet, you can also use regular natural yogurt, totally skimmed and unsweetened, same weight, the Weight Watchers points don’t change.
