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chocolate bundt cake with chocolate ganache and dried rose petals on a plate

Vegan Chocolate Bundt Cake

A super moist & delicious Chocolate Cake topped with the absolute best dairy-free ganache!
4.84 from 18 votes
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Course: Vegan Cakes + Cupcakes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices

Ingredients 

Chocolate Cake

  • 2 ¾ cup pastry flour
  • ¾ cup cocoa powder
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ⅓ cup oat milk
  • ¾ cup olive oil
  • ¾ cup applesauce
  • 1 cup sugar
  • ½ cup brown sugar
  • 2 tsp vanilla extract
  • 2 tsp brewed espresso

Chocolate Ganache

Instructions

  • Preheat the oven to 350F.
  • Then sift together the dry ingredients including the pastry flour, cocoa powder, baking powder, baking soda, and salt in a small bowl. Set aside.
  • Next, add the wet ingredients to a larger mixing bowl including the oat milk, olive oil, applesauce, brown sugar, white sugar, and vanilla. Whisk together to combine. 
  • Add the bowl of sifted dry ingredients to the bowl of wet ingredients and mix together until a thick cake batter forms. Please note, it is important not to overmix the batter and just mix it until all large clumps or streaks of flour are gone.
  • Let the batter rest in the bowl and lightly grease the bundt pan. I have found that greasing the pan with shortening works best, but olive oil or a non-sticky spray works too. Make sure every crevice is lightly oiled so the cake does not stick. Then, dust the pan lightly with cocoa powder (optional). Make sure to dump out any excess powder that is not sticking to the pan.
  • Add the cake batter to the bundt pan and tap the pan on the counter to remove any air bubbles and fill in all the crevices of the pan with batter. Then, add the cake to the oven. Bake for 45-50 minutes or until cooked throughout.
  • Remove the bundt cake and let sit 10-15 minutes before inverting. I also recommend running a butter knife along the edges of the cake before inverting to help loosen. It is best to invert the cake onto a wire rack to cool so the bottom does not get too moist.
  • Once the cake has cooled completely, make the chocolate ganache. Melt the chocolate chips and coconut cream together until a thick ganache forms. Then, pour the ganache over the cake until evenly coated. Topping with optional dried rose petals and serve!

Notes

  • Cake can be stored at room temperature in a closed container or wrapped in plastic wrap for 3-5 days without chocolate ganache.
  • If ganache is on top, the best way to store the cake is pre-sliced in a closed container in the freezer. It will keep for up to 1 month when stored in a closed container. To defrost let sit at room temperature about 1 hour before eating.

Nutrition

Serving: 1slice | Calories: 466kcal | Carbohydrates: 68g | Protein: 6g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 2mg | Sodium: 429mg | Potassium: 284mg | Fiber: 6g | Sugar: 39g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 3mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!