For this vegan chocolate bundt cake I started from my previous recipe, the Chocolate and Orange Cake, which is also made without eggs or butter. I made a few changes because my son doesn’t like the taste of orange too much, so I removed the orange and added vanilla for flavor instead.
I also baked it in my Versilia stovetop oven, which is a pot that sits on the stove and works wonders for cakes. Of course, you can also bake it in a traditional oven. The result is a very soft cake that’s intensely chocolatey. Here’s how to make it…
Find other light desserts here:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 8 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
- 1 5/8 cups flour
- 1/2 cup brown sugar (packed)
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup unsweetened plant-based milk (no added sugars)
- 3.5 oz soy yogurt (unsweetened)
- 1/2 vanilla bean vanilla (or a few drops of vanilla extract)
- 1 tsp extra virgin olive oil
- as needed breadcrumbs
- 2 tsp powdered sugar
- Total WW points = 41 points
- WW points per slice (cut into 8 slices) = 5 points
Tools
- Stand mixer
- Versilia stovetop oven
- Cooling rack
Steps
You can prepare the batter by hand in a bowl or, as I do, use a mixer fitted with the paddle attachment.
Mix the flour, sugar, cocoa, the seeds from the vanilla bean, the baking powder and the baking soda.
Add the milk little by little, mixing until you get a very thick cream. Now you can add the yogurt.
When all the ingredients are well combined, the vegan chocolate bundt cake batter is ready.
Grease the Versilia pot (mine is the 10 1/4-inch one) with 1 teaspoon of oil and sprinkle a little breadcrumbs (or flour). You can also use parchment paper but it’s a bit trickier because of the hole! Pour in the batter and level it.
The Versilia stovetop oven has a small plate, a perforated disc similar to a flame spreader: place this disc on a medium burner and pour a little water inside; some say it isn’t necessary but I always do it.
Place the Versilia pot on the disc making sure it sits evenly and cover it using its characteristic lid with holes: they allow steam to escape.
Turn the heat to high for no more than 5 minutes, then lower it to the minimum or slightly above the minimum and leave like this for 45 minutes without ever opening the pot.
At the end of the 45 minutes do the toothpick test: you can insert the toothpick into one of the holes or gently open the lid to check the cake’s rise and color.
As soon as it’s done, turn off the heat and remove the pot from the stove. Leave it closed until the Versilia is lukewarm.
Grease a 9 1/2-inch baking pan (with or without a hole) with 1 teaspoon of oil and sprinkle a little breadcrumbs (or flour).
Alternatively, you can use soaked and squeezed parchment paper, especially if you use a pan without a hole. Pour in the batter and level it.
Bake at 356°F for about 25 minutes or until the light chocolate bundt cake has risen well and is golden on top.
Do the toothpick test to make sure the cake is cooked through in the center.
Remove from the oven and let cool slightly, leaving the pan in the turned-off oven with the door open.
Whichever cooking method you used, when the chocolate bundt cake has cooled, unmold it, remove the parchment paper if used and place it on a cooling rack until completely cold.
Our vegan, light chocolate bundt cake is ready. Serve it as is or dust with powdered sugar, perfect for afternoon tea or a tasty snack.
If you want to eat it for breakfast that’s fine, but you should pair it with something else because on its own it isn’t enough. Maybe add a small bowl of yogurt and a little homemade granola, a piece of fruit and your day can start well.
I know this chocolate bundt cake was much appreciated by many of my readers — have you already tried it?
Enjoy!
by Giovanna Buono
Storage
This bundt cake will keep for at least 3 days covered at room temperature. You can also freeze it in slices so you always have a snack ready.
FAQ (Questions & Answers)
Which other milk can I use?
You can use whatever milk you prefer but it’s important that it has no added sugars or fats. Among plant milks I recommend soy milk because it provides more protein, while almond, oat or rice milks provide less.
Obviously, if you don’t follow a vegan diet you can also use fully skimmed cow’s milk with no added sugars, the same quantity — the Weight Watchers points don’t change.Which other yogurt can I use?
You can use whichever yogurt you prefer, but it’s important it has no added sugars or fats. Among plant-based options I recommend soy yogurt because it provides some protein, while almond or oat yogurts do not.
Obviously, if you don’t follow a vegan diet you can also use plain, fully skimmed yogurt with no added sugars, same weight — the Weight Watchers points don’t change.
