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!
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!
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.
Ingredients
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
Directions
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!
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!
Amazing. Sooooo good. Thank you!!!
Mine is bakng in the oven and making the kitchen smell delish! I can’t wait to eat it. Thanks for the recipe!
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?
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
Hi I don’t have any dairy free yoghurt , wondering if soya custard would work instead ?
Very interesting! I read the recipe twice just to make sure and no eggs are mentioned among the ingredients! I believe it is probably the hot water that substitutes for eggs as well as the large amount of baking powder.
I will definitely give it a try! Thanks for sharing!
Cristina
Hi, Isa! I love your recipies. You absolute rock!
I’m a fan from Brazil and here there’s no vegan yogurt 🙁
What can I use as substituiton?
Hello Isa,
I made this cake today for my husband and it was a simple process, smelled delicious throughout the preparation process. He loved it! He is a chocolate cake lover. This was my first scratch chocolate cake ever. I personally have given up the white sugar and did not have any of it. Could coconut sugar or stevia be substituted for the granulated sugar? I have to make this again so I can taste it.
Thanks for sharing this recipe.
There is currently 6″ of snow outside my Portland, OR home & the smell of this cake baking is wafting through my 800 square foot space, all chocolatey sweet bliss. If the batter was any indication, this will be a beautiful V-Day treat paired with that store-bought oat whip (Whole Foods) I couldn’t not buy. Thanks again, Isa. I will sleep well with chocolate cake fueled dreams tonight.
So I did buy the mini Bundt pan (love it) and I am wondering if I could use this recipe and adjust the baking time to 20-25 minutes. Any other suggestions for adapting to a mini Bundt? Thanks! Btw, loving ‘I can cook vegan’ cookbook:)
So I did buy the mini Bundt pan (love it) and I am wondering if I could use this recipe and adjust the baking time to 20-25 minutes. Any other suggestions for adapting to a mini Bundt? Thanks! Btw, loving ‘I can cook vegan’ cookbook:)