Chocolate Bundt Cake with Chocolate Glaze
A light, decadent, mouth-watering chocolate cake that will have you hungry for more.
I started my journey in the kitchen as a baker. I’d often bake multiple treats in one day, looking for which recipes would stick and be successful. This chocolate bundt cake recipe is my go-to for celebrations, or days when I simply want to have cake around! It is decadent, fluffy, light, moist, and practically perfect.
Servings: 1 bundt cake (~12-16)
Duration: 1 hour
What you’ll need:
For the cake:
- 2 1/2 cups all-purpose flour
- 2 cups white granulated sugar
- 1 cup cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened almond milk (vanilla works, too)
- 1 cup water
- 2/3 cup vegetable oil
- 4 Tbsp white vinegar
- 1 Tbsp vanilla extract
For the chocolate glaze:
- 1/2 cup unsweetened coconut milk (canned)
- 1 cup of vegan semisweet chocolate chips
Directions:
For the cake:
1. Preheat the oven to 350F.
2. Generously spray your bundt pan and set aside.
3. In a stand mixer or large bowl, whisk together the flour, cocoa, sugar, salt, baking powder, and baking soda.
4. On a low speed setting, add in the almond milk, water, and oil. Add in the vinegar and vanilla, and mix vigorously until well combined.
5. Pour the batter into the prepared pan, and bake for 40-45 minutes.
6. Let the cake cool completely before removing from the pan.
(Tip: When cool, flip over your bundt pan and bang on the bottom. If your cake isn’t coming out, give the pan a little shake and retry.)
For the glaze:
1. Combine the coconut milk and chocolate chips in a microwave-safe bowl, and heat in 30 second intervals, mixing in-between, until the mixture is smooth and melted.
2. Once the cake is cooled and flipped onto a plate, slowly pour your glaze over the top.
Enjoy!
- The Faithful Vegan -
This post was inspired by a recipe on The Baking Fairy.
