February 19, 2013

Chocolate Yogurt Bundt Cake

by IsaChandra

Makes one 12 cup Bundt, serves 16
Active time: 15 minutes || Total time: 2 hours

Does chocolate cake ever need an introduction, or is this pretty self-explanatory?

Fine, I will spell it out for you: I was craving chocolate cake!

And I wanted something supermoist, you know, the kind of cake that melts in your mouth and melts your heart and makes you forget about the snow outside that might not ever melt!

Chocolate Yogurt Bundt Cake

I’ve been on a Bundt kick lately, because they’re so casually fancy, and I’ve just been too busy for anything more than one bowl and one baking pan. I threw in some chocolate chips and dusted with powdered sugar to at least give the appearance of effort. And if you’ve got a bushel of strawberries burning a hole in your produce pocket then now is a good time to use ’em.

So there you have it! A deeply delicious and chocolatey cake that you never need a special occasion to bake. Tonight I’m going to share it with my writing group because another bonus? You can eat it with one hand!

Chocolate Yogurt Bundt Cake

Recipe Notes

~ I used coconut yogurt, but I think any plain or vanilla yogurt will work. I really like the So Delicious brand. 

~ For the boiling water that you add at the end, make sure to measure it after boiling, not before, since some might evaporate. 

~ I pulled everything off with a simple whisk, but feel free to use an electric hand blender if you prefer!

~ If you can’t accept a Bundt Cake without icing, try the ganache here. 

1 1/4 cups plain or vanilla vegan yogurt (see note)
1 1/2 cups sugar
3/4 cup non-dairy milk (I used almond)
1/2 cup canola oil
1 tablespoon pure vanilla extract

2 1/2 cups all purpose flour
1 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon salt

1/3 cup boiling water

1 cup semi-sweet chocolate chips

To decorate:
2 tablespoons powdered sugar
Fresh strawberries

Preheat oven to 350 F. Lightly grease a 12-cup Bundt pan.

In a large mixing bowl, whisk together the yogurt, sugar, milk and canola oil until smooth, about a minute. Mix in the vanilla.

Sift in about half of the flour, cocoa powder, baking powder and salt. Mix until almost smooth, then add the remaining flour and hot water. Mix again until smooth. It’ll be relatively thick.

Fold in the chocolate chips. Transfer batter to prepared Bundt pan and bake for 55 minutes to an hour. A knife inserted through the center should come out clean, but because of the chocolate chips it might be hard to tell. Just make sure there’s not a bunch of batter on it.

Let cool for 20 minutes or so, then invert on to a cooling rack to cool completely. Because the cake is so moist it may take a little tapping to get the cake to release.

Once completely cool, dust with powdered sugar and serve with strawberries!

  • February 19, 2013 at 6:45 pm: Lindy

    Best birthday present ever. Isa, you are a goddess!

  • February 19, 2013 at 6:47 pm: Elaine

    How does one join your writing group? I want to come to get your treats!

  • February 19, 2013 at 6:47 pm: brook

    this looks AMAZING! quick question: can i sub silken tofu or something else for the yogurt? (it’s the only thing i don’t have on hand to make this RIGHT NOW!)

    • February 19, 2013 at 6:52 pm: IsaChandra

      Yes, I would measure it out after pureeing with a little extra milk, and then add a tablespoon of apple cider vinegar (or lemon juice) to up the acidity a bit. Let me know how it goes!

  • February 19, 2013 at 6:53 pm: Nicole

    Oh wow. If I had any oil in the house I’d make this right now.

  • February 19, 2013 at 7:04 pm: Karen

    Do you think I could sub applesauce for all or part of the oil? Looks yummy! And the kids won’t know its healthy LOL

  • February 19, 2013 at 7:30 pm: Ann

    Can I sub honey, maple syrup, or agave for the sugar?and sub applesauce for the oil?

    • February 19, 2013 at 8:04 pm: IsaChandra

      I would just do a different recipe that already meets your dietary requirements! I mean, you don’t wanna risk wasting expensive ingredients.

  • February 19, 2013 at 7:36 pm: Eric

    Isa – Do you ever substitute stevia or xylitol in your baking? Vegan IS healthier — but the large amounts of sugar in your recipes are a bit concerning…

    • February 19, 2013 at 8:02 pm: IsaChandra

      Nope! In my opinion, dessert is dessert, and if you have some sugar once or twice a week there is no reason for concern. Stevia and xylitol taste like chemicals to me and I would rather just eat fruit if I want something healthy.

  • February 19, 2013 at 8:03 pm: Shannon

    Beautiful! And so tempting. I can’t wait to make this.

  • February 19, 2013 at 9:15 pm: jackie

    i do not have a bundt pan. would a brownie pan work?

    • February 19, 2013 at 10:35 pm: IsaChandra

      No, too much batter. Maybe halve the recipe and try?

  • February 19, 2013 at 9:26 pm: Krista

    And now I’m buying a bundt pan.

  • February 19, 2013 at 9:37 pm: Tanya

    I am excited! I am going to make this with some GF flour…Should be great

  • February 19, 2013 at 9:58 pm: Jay Gee

    Aw yeah. I have a bundt pan, ingredients and a desire to make this cake. Thanks isa!

  • February 19, 2013 at 10:03 pm: jade t

    I think I just orgasmed..and I havent even tasted it yet! Yuuuuuuuuum. Food porn….

  • February 19, 2013 at 10:14 pm: Sina

    Can I do this with margarine instead of canola oil? This would be great!

    • February 19, 2013 at 10:34 pm: IsaChandra


  • February 20, 2013 at 12:31 am: Sarah

    I knew that coconut milk yogurt I just bought could be put to better use than as breakfast with granola (yawn!)! Making this once I polish off the last piece of the chocolate strawberry cake already in my fridge…because a constant supply of chocolate and cake (and better yet a combination of the two) = happiness. Thanks for the fabulous recipe!

  • February 20, 2013 at 5:41 am: Rae

    Wanted to high five you for posting this cake recipe. Read that you, too, think that stevia et al tastes like chemicals. Now want to double-high five you.

  • February 20, 2013 at 1:39 pm: Giselle and Cody

    This looks beautiful! Can’t wait to try it. Luckily we are in Thailand so there is no shortage of soy yogurt. Hopefully it will work out!

  • February 20, 2013 at 10:24 pm: lisa dawn

    i just put this in the oven. it is fantastic. and the best part about being vegan is that we can lick the batter off the spoon. thanks for so generously posting your recipes for us all. and i can’t wait for your new book!

  • February 20, 2013 at 11:24 pm: Adey

    you are my second favorite vegan cook (after my awesome girlfriend) x

  • February 21, 2013 at 3:42 am: Kristy

    I subbed tofutti sour cream for the yogurt (Kroger stopped carrying vegan yogurt) and it was really good. Thank you for the recipe!

    • February 21, 2013 at 4:05 pm: IsaChandra

      Good to know!

  • February 21, 2013 at 1:50 pm: Adrian

    Great looking cake will try this one tomorrow. Where did you get fresh strawbs in frosty February?

    • February 21, 2013 at 9:10 pm: IsaChandra

      Looks great!

  • February 21, 2013 at 10:20 pm: Alaina

    Can I use Amonde almond milk yogurt? I keep that in the house and tend to go run and buy one cup things of soy yogurt when I want to bake with it.

    • February 22, 2013 at 2:09 am: IsaChandra

      I think so!

  • February 22, 2013 at 5:24 am: Alyssa

    Pretty sure I forgot the baking powder. Is my cake doomed?

    • February 22, 2013 at 5:40 am: IsaChandra

      Yeesh. Maybe you can pull it off as brownies?

  • February 22, 2013 at 5:57 am: Alyssa

    I like that. Brownie-cake. Thanks, Isa!!

  • February 22, 2013 at 12:32 pm: Stephanie

    I made this last night and it turned out amazing!!! I am sharing hunks of it with everyone today. :)

  • February 22, 2013 at 11:12 pm: Shawn N

    Oh my…this was so good. Perfect texture (IMHO). I could only get strawberry soy yogurt, but it’s all good. This one goes into the kitchen recipe files. Thanks AGAIN Isa.

    PS.. I can’t believe someone actually criticized a chocolate chip chocolate cake for having sugar in it. silly human.

  • February 23, 2013 at 8:40 am: Ellie-Marie

    This little beauty broke the end of a looo-ng baking drought. What a way to do it! It tastes good with my morning coffee and warms the cockles of my heart. Thank-you, you’re the BEST!

  • February 23, 2013 at 8:54 am: Valentina

    I made it.
    It’s absolutely gorgeous!!!! My non-vegan family loved it!!
    I think it would be a great base fos a sacher torte!

  • February 24, 2013 at 4:39 pm: Priscilla

    Yum!! I made this because I was looking for a way to use up some soy yogurt. I had exactly 1.25 cups. I think it was fate.

    I am usually not a huge chocolate cake lover, but this is really delicious! It reminds me of a sour cream chocolate pound cake that my grandmother used to make.

    I will definitely be making this in the future. It was so easy to whip up, and it tastes terrific! It will be a great dessert to serve to my non-vegan friends and show them how delicious vegan food is.

  • February 25, 2013 at 2:33 am: Melissa

    Would this work with a gluten free four mix? Or, should I use curtains types of flours? Will I need to include xantham gum?


  • February 25, 2013 at 6:47 am: joey gora

    awesome staff!

  • February 25, 2013 at 12:20 pm: Georgiann

    I made this yesterday and, though the flavor is delicious, it is so dense and heavy. I think it probably weighs 5pounds. I would appreciate help troubleshooting this as I would love to try again. (I ddidn’t forget the baking powder….) Thanks.

  • February 25, 2013 at 11:08 pm: Angie

    I know I’m a killjoy, but any tips on how to make this white or some-other-flavor cake? I know I could take out the chocolate chips and probably be fine, but there’s a lot of cocoa powder to sub for. More flour?

    • February 26, 2013 at 1:00 am: IsaChandra

      I would just use a different recipe!

  • February 26, 2013 at 1:46 am: Jean

    SO easy. SO lovely. SO delicious. THANK YOU.

  • February 26, 2013 at 2:03 am: JennO

    Completely understand the need…the NEED for chocolate. Right there with you :) Baked this up for a pre-birthday cake for hubby (scored points for that excuse) Ha! I had three…count them…three pieces and am seriously considering a fourth. I made as directed with one exception…Silk strawberry yogurt. With the berries as a topping it worked! Thanks so much for sharing!

  • February 26, 2013 at 4:41 am: Courtney

    I have been looking everywhere EVERYWHERE for a chocolate bundt cake. Thank you!!

  • February 26, 2013 at 5:23 am: Jessica

    Thank you! I have a coworker who can’t eat gluten, dairy, eggs, soy, or corn, and I just made this with a gf flour blend and coconut yogurt and it turned out great! I’m glad I have something delicious everyone in the office can enjoy. I made it in a lasagna pan (whatever size that is – 9×14 or something?) and it took about 40-45 minutes to cook.

  • February 26, 2013 at 3:52 pm: JennO

    Okay…I have tried leaving a link to my blog for you to check out and it isn’t happening. Sure hope they aren’t locked away never to be enjoyed by all…ha! Wanted to say thank you for the great dessert last night…loved it so much I blogged about it and you. Click on my name and it will hopefully send you my way.

    Thanks, Isa!

  • February 26, 2013 at 8:05 pm: Meredith

    Yum!! Will definitely be trying this out soon. Thanks for sharing!

  • February 26, 2013 at 9:05 pm: Sheila Prince

    Isa, do I measure the yogurt with dry measuring cups or liquid measuring cups? Not sure it will make a difference but I don’t want to risk it. Thanks.
    Your pumpkin muffins from Vegan with a Vengeance are fabulous.

    • February 26, 2013 at 9:11 pm: IsaChandra

      I did dry. Thanks!

  • February 27, 2013 at 9:00 pm: Lauren

    The recipe sounds great! What brand of vegan chocolate chips did you use?

  • February 28, 2013 at 6:02 pm: Tammy

    I want to make this recipe tonight for a birthday party/baby shower at work tomorrow. Do you think I could use mini bundt pans rather than one regular size one? Not sure if the recipe would need to be altered — or perhaps the cooking time. I look forward to trying this; it seems like it will be delicious! Thanks!!

    • February 28, 2013 at 7:29 pm: IsaChandra

      I think so! Minis would probably bake in 25 minutes or so (if you’re using an 8 cup pan.)

  • March 2, 2013 at 3:51 am: Shauna

    I made this. Sadly I didn’t have a bundt pan! I used two 9in round cake pans and decreased the baking time by almost half. Very good!

  • March 4, 2013 at 12:19 am: Susie

    Can I use this recipe to make cupcakes? Would the texture, etc all translate ok? I love it as is but need to make cupcakes this weekend and chocolate-chocolate sounds great right about now!

  • March 4, 2013 at 3:01 pm: Ashley

    I made this over the weekend and it was AWESOME!! So rich and moist. It was perfect with a big glass of almond milk. Thanks, Isa!!

  • March 6, 2013 at 11:23 pm: chels

    I made this is in a jell-o mold cuz it’s all I had. Faux bundt.

  • March 8, 2013 at 10:27 pm: rae

    mmmm! i finally made this and it was so delicious! and perfect with strawberries. i’m going to make it for a party this weekend!
    i love your recipes so much. I haven’t made one from the books, or the site, that hasn’t turned out great!

  • March 9, 2013 at 9:08 pm: Tessa

    Came out PERFECTLY baked in a large rectangular Pyrex dish. Amazing!

  • March 10, 2013 at 7:23 pm: MRomero

    I made this today and the flavor was delicious, but the consistency was more brownie-like than cake. I followed the recipe and made no substitutions (used plain soy yogurt vs. coconut yogurt), but the batter did not rise. Any suggestions? I was thinking of trying part baking soda and baking powder next time to see if i get more rise.

  • March 11, 2013 at 12:08 am: Dana

    That looks amazing. It would be perfect for my spouse’s upcoming birthday. I would need some help getting a gluten free version though since she can’t seem to handle flour right now.

  • March 11, 2013 at 12:20 am: AmyA

    Yummy chocolately goodness! Thank you, Isa!!

  • March 15, 2013 at 10:03 pm: Becky

    Made this today for a friend’s birthday (she wanted something chocolate with fruit!), and it was great. She only does whole wheat flour so I made it with whole wheat pastry flour. I’m going to try it again with all-purpose to see if it makes any difference. The chocolate chips in it are so yummy! I may eat another piece tonight with some vanilla soy ice cream. Woohoo! Because even though it is her birthday, I didn’t offer her the rest of the cake. Some friend, huh?

  • March 16, 2013 at 2:40 am: Vanitha

    I would have to buy a bundt tin. How much is a 12 cup tin?

  • March 16, 2013 at 1:11 pm: Susie M.

    I made this last week, and now I’m about to make it again! I couldn’t find my bundt pan, so I used my mini loaf pan. I looked up the mini loaf recipe on this site and used the baking time from that recipe…. Absolutely amazing! The batter is seriously just as good as the cake! :D Thanks again, Isa!

  • March 17, 2013 at 6:29 pm: May

    Amazing. Thank you for this recipe. I have been trying to find one with yoghurt that actually works for ages.
    Your baking definitely inspires me…even if it makes me eat more desserts than I should.
    Thank you.

  • March 18, 2013 at 1:53 am: Stacey Carlson

    I have made many of your desserts and they are wonderful! I recently learned I have an intolerance to wheat. Who knew? I typically view myself as quite a tolerant person, but if there is one thing I will not tolerate, it’s wheat. Having said that, can you recommend wheat free flours I can use in your receipts?

  • March 19, 2013 at 5:51 pm: Dustin

    Boyfriend made this for a dinner party last night and I should have sent more home with the guests. I can’t stop eating it! It’s SO delicious! My new favorite dessert! Thank you!

  • March 25, 2013 at 2:59 am: Nora

    I just wanted to say thank you for this recipe! I made it today for my birthday, and it was SO DELICIOUS! And very quick and easy. Everybody loved it. This will be a staple in our house!

    • March 25, 2013 at 3:31 am: IsaChandra

      Happy birthday!

  • March 30, 2013 at 6:44 am: M B

    In which Universe is this healthy for your kids Karen? The sugar content alone is appalling!!

    • March 30, 2013 at 4:01 pm: IsaChandra

      You must be fun at parties.

  • March 31, 2013 at 2:47 pm: Chris

    Making this in a few minutes. From my experience w/ Isa, I have no doubt it’ll turn out PERFECT for my dinner party tonight! Yep. I’m THAT confident. A little note to MB- fun at parties…this does contain sugar. Absolutely. That’s why you’re supposed to eat it in moderation. And if you take a look at what’s in the b-day cakes that most people get from the grocery store (which I have never/will never do!), I use unbleached flour, and decrease the sugar by almost 1/3 in most of these recipes and they turn out fine. Considering they have no fillers, perservatives, artificial anything, cholesterol…I’m sure you’ll agree it’s a much healthier alternative. Happy bunny day!

  • March 31, 2013 at 8:17 pm: Chris

    Jus made this & reduced sugar to 1c. Also did 1/2c almond milk & 1/2 c strong coffee. Cake still light, creamy & delish. Another winner Isa! Thanks!

  • April 1, 2013 at 3:09 am: Holly

    Isa, I have got to make this. My only problem is I don’t have a bundt pan. I am doing my Amazon researching and I see that most of them are made out of aluminum. I am not sure what cast aluminum means. It also says that acidic ingredients can cause leaching. I was wondering what pan you used for this recipe and what you think about aluminum. I am so confused. I think it is funny people are afraid of sugar. It’s a dessert, right?

  • April 2, 2013 at 3:42 pm: HelenUK

    Made this a couple of days ago. It is amazing! I’m going to make another to take into work. I didn’t have any chocolate chips, so just bashed up some dark chocolate into little pieces. I also made the ganache to drizzle over it, and if that isn’t the most simple, delicious chocolate sauce, I’m the Queen of Sheba. Thanks Isa!

  • April 6, 2013 at 12:03 am: Hannah

    I’m going to sub the oil with unsweetened apple sauce and use stevia instead of the sugar, yum :)

  • April 7, 2013 at 10:32 pm: Angel Legume

    New friends are coming over tonight for dinner, and this cake is currently baking in my oven, making my house smell delicious. I’m so thankful for your recipes.

  • April 10, 2013 at 12:08 am: Sarah

    I’ve made this several times now and LOVE it!! The whole family does! Just wanted to tell you that my husband, without my knowledge, took a several-days-old slice to a professional baker. He loved it and wanted the recipe. My husband sent him your link. He made it……in all honesty, mine was better, and this is not just my opinion. He said he couldn’t get ahold of coconut milk yogurt and used soy milk instead. He did make the glaze which was good (I never have because the cake is so damn good on its own!). Just thought I’d share :-)

    • April 14, 2013 at 4:56 am: IsaChandra


  • April 13, 2013 at 4:17 am: Chris Spencer

    Made this cake this evening. Huge hit in our house. Super moist, healthy and delicious!! Thank you!

  • April 15, 2013 at 9:30 am: Kate_bakes

    I’m going to try and make this in mini loaf pans. I don
    ‘t know whether or not I need cake or a burger…

  • April 16, 2013 at 7:04 am: Kate_bakes

    This made four perfect huge mini loaves. We have 1 1/2 left…we’re visiting my mom tomorrow and she requested some too. Woooooop. Perfect train snack.

  • April 18, 2013 at 7:17 pm: Amanda

    This was AMAZING!! I used coconut oil instead of canola (I was out), plain coconut yogurt, and unsweetened almond milk. My dairy loving family oohed and aahed over this! I’m going to try it without the chocolate chips as cupcakes for my babe’s first birthday this weekend. Thanks Isa for another fantastic recipe!! :)

  • April 26, 2013 at 7:49 pm: Katie

    Made this for a birthday party…holy delicious! Delighted even my non-vegan friends. Thanks Isa!

  • April 27, 2013 at 10:37 pm: Montse

    I used Amande almond yogurt, cut sugar in half, unsweetened applesauce instead of oil and added frozen cherries. It´s in the oven we´ll see how it turns out.

  • April 29, 2013 at 1:07 pm: Mary P

    I made this for a mom’s group I had and everyone raved about it (not to mention a couple of them asked for the recipe) – success!! So moist and delicious, I want some right now! Thanks for sharing your genius with us! :)

  • May 7, 2013 at 4:52 am: Julia

    How long should I bake this if I want to make it in mini muffin form? Would it be a shorter/longer time because of the high yogurt content?

  • May 16, 2013 at 5:21 pm: victor morrison

    Nice. Was just wanting something like this!!
    Thanx!! Looks awesome!!

  • May 23, 2013 at 12:39 am: barb charles

    Hi there iwas wondering why this won’t pin and also why do so many people use canola oil when it is sooooooooo bad for you and your body,i thank you for sharing your recipes they look great i am working so hard to lose weight so i only want healthy recipes and yes it is so nice to have a healthy sweet treat that is healthy thanks again Barb New Zealand xxxx

  • August 14, 2013 at 5:16 pm: Kate Hutchinson

    I didn’t have a bundt pan or chocolate chips, but I’m too pregnant for that to be an issue. I used one loaf tin and three mini loaf tins. I then found some fancy shmancy hazelnut chocolate organic vegan spread thing and dolloped it in.

    • August 14, 2013 at 8:03 pm: IsaChandra

      YES. I love pregnant brain recipe modifications.

  • September 13, 2013 at 11:28 pm: Sofia

    Isa, I made this last night and I couldn’t have been more pleased. I don’t eat or make enough sweets to warrant purchasing and storing a bundt pan, so I split the batter between two 9-inch round cake pans and then stacked the cakes. I drizzled the ganache in between the cake rounds and on the top round, then loaded my plate with fresh strawberries. I am now on my third piece of the day. Everyone at work loved this and facebook is practically moaning all over my pictures. So…

    Thaaaaank yoouuuuu! <3

    • September 14, 2013 at 4:45 pm: IsaChandra


  • September 17, 2013 at 5:22 pm: Leigh

    YUM!! I used vanilla coconut yogurt, and then I made a vanilla bean cashew frosting… so good. My roommates and I devoured it all too quickly. <3

  • October 25, 2013 at 12:09 pm: Deb

    How come you don’t have your own cooking show on television yet? I’ve seen your videos and i absolutely love them. I’m sure you would have a huge following.

  • November 6, 2013 at 12:06 pm: Kate Hutchinson

    So this cake would have fed 16 but it didn’t because it fed two normal people and two heavily pregnant woman. I finally bought a bundt pan from Nordic which was worth every cent!

    I know I’ve already commented but I’m in such chocolate bliss that I feel I need to comment again. I can also vouch for the unborn, ya know just in case you were curious if those in utero enjoyed it!

  • November 19, 2013 at 6:06 pm: Anne


    I love your cake and I already made it twice. I added walnuts instead of chocolate chips and it worked well! I was wondering if you could tell me what is the role of the boiling water. Does it help having a moist cake? Thanks for your reply.

  • November 29, 2013 at 6:12 am: Rebecca

    I made this for Thanksgiving and it was a hit! Since it was an Isa recipe, I had no qualms about making it for the first time for a Thanksgiving dinner full of non-vegan friends and strangers. And as expected, it was awesome. Yum!

  • January 18, 2014 at 2:19 pm: christine

    I made this cake last night and to my surprise it turned out o.k, I live in England and we measure every thing with digital kitchen scales, I found several conversion web sites but they all give out different variations, so it took me ages to convert your recipe over to grams, but I did it and my son has just popped in to see me and took half the cake with him.

  • April 8, 2014 at 1:59 am: Linda

    Fabulous recipe Isa!
    Can the canola oil be sub for another oil or applesauce is so how much applesauce?

  • June 30, 2014 at 11:38 pm: Jerin

    For all of those who are wondering: YES!!! Yes you can sub the oil for APPLESAUCE. I know this, because I did this last weekend and the cake came out perfectly and deliciously chocolate-alicious! My parents and other non-vegans ate slice after slice, at least 3 slices in a row each! Everyone loved it, no one knew there was applesauce! With all of this said, I have not tried it with the oil yet, so I’m not sure how it compares. But I can tell you, that following the recipe EXACTLY except for subbing applesauce for the oil, and throwing in some extra chocolate chips (but hey, who doesn’t???), this cake comes out fabulously and is DELICIOUS.

  • August 15, 2014 at 5:12 pm: Julie

    I make this with applesauce instead of oil and cover in chocolate ganache (from the vanilla cupcake recipe) – it is AWESOME every time!!!!!

  • August 30, 2014 at 12:17 am: Gwendolyn L.

    Oh My Goodness! Isa, you are the Queen! My cake turned out beautiful! Up until today, I’d shied away from vegan baking, because of previous disasters. But, I decided to take one more chance because the photo of your cake looked so appetizing. My family absolutely loved it and devoured every morsel!

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  • April 4, 2015 at 9:03 pm: Helen

    This is the best chocolate cake ever. I’ve made it loads of times, and the taste, texture, and everything are spot on. I’ve often been disappointed by vegan cake recipes, as I think veganising messes with the cake chemistry too much – but this recipe is absolutely perfect.
    I’ve also made it in two loaf tins, and it works really well, so a bundt tin wouldn’t be essential. It just makes the cake look extra professional!
    Isa wins the internet – again!

  • April 20, 2015 at 1:49 am: Ben W

    Amazing. Sooooo good. Thank you!!!

  • February 9, 2016 at 6:45 am: Lillian

    Mine is bakng in the oven and making the kitchen smell delish! I can’t wait to eat it. Thanks for the recipe!

  • April 19, 2016 at 10:25 pm: Cathy

    My eleven year old son just made this cake for a church luncheon and it was a huge hit! Many requests for the recipe. We had one question: if you make the cake a day or two in advance, what’s the best way to store it–in the frig or on the counter?

  • May 22, 2016 at 6:29 pm: Zoe

    YUM! This cake is moist, chocolatey, satisfying – SO GOOD!

    I didn’t have sugar at home, so I made a couple substitutions and it still came out great.

    1 cup agave nectar instead of sugar
    reduced non-dairy milk to 1/2 cup

  • July 2, 2016 at 6:11 pm: Mandy

    Hi I don’t have any dairy free yoghurt , wondering if soya custard would work instead ?