This bundt cake is made extra moist and flavorful thanks to the addition of pumpkin purée. Plus, there are three types of chocolate in this recipe: chocolate cake, fudge glaze, and mini chocolate chips. The best part? When you cut into the cake, excess fudge oozes out of the center. It’s unreal.
Important ingredients for the Bundt Cake
All-purpose flour: This helps create structure in the cake. Measure your flour using the spoon-and-level method to ensure your cake doesn’t turn out dry.
Baking soda and baking powder: These are the leavening ingredients. They’re extremely important to cause the cake to rise, as there are no eggs in this recipe.
Unsweetened natural cocoa powder: This adds the chocolate flavor to the cake. Opt for unsweetened natural cocoa powder over dutch process.
Soy milk + vinegar or lemon juice: This is your vegan buttermilk. It adds moisture and great flavor to the cake. I recommend using soy milk for the best outcome, however you can swap with another thick nondairy milk, if necessary.
Vegan sour cream: This helps make this cake extra moist and fudgy. If necessary, swap for non-dairy plain yogurt – however, it won’t be as rich.
Vegetable oil: This adds richness and moisture to the cake. You can use any kind of vegetable oil but if you’d like to substitute for melted coconut oil, I recommend using refined, as this will not add a coconut flavor.
Pumpkin purée: This adds moisture and a light pumpkin flavor to this cake.
Vanilla extract: This adds a delicious rich flavor to the cake. You should use pure vanilla extract for the best flavor.
Warm water or coffee: You’ll add this in at the end. It helps create a silky smooth batter and breaks up any remaining cocoa powder chunks. Using coffee intensifies the chocolate flavor without actually adding a coffee flavor to the cake, however, you can use water if you don’t have coffee. Be sure the liquid you use is warm.
The Chocolate Glaze
You’ll use a batch of my Chocolate Glaze for this cake. It’s ultra fudgy and delicious. Any extra glaze goes into the center of the cake, meaning as you cut slices out of the cake, the extra glaze oozes out and can be scooped onto the slices.
Mini Chocolate Chips
Mini chocolate chips are my favorite way to decorate this cake. Not only do they add a cute look to the cake, they add a delicious crunch as well.
Tools and Accessories Used
Kitchenaid Mixer: While not necessary, I love using my Kitchenaid mixer when making cakes. It helps make smooth batter.
Rubber Scraper: You’ll need one of these to scrape the sides of the bowl.
Bundt Cake Pan: You’ll need one of these to bake your cake.
Kitchen Scale: While not necessary, it’s helpful to use a kitchen scale to weigh your ingredients.
Tips and tricks
Measure your flour and cocoa powder correctly: Use the spoon-and-level method or weigh your flour and cocoa powder to ensure this cake doesn’t turn out dry.
Don’t overmix: For the best results, you should mix the dry and wet ingredients together until they are just combined. If you overmix, it can result in an overly dense and chewy cake.
Don’t overbake: The cake is done if a toothpick entered into the center comes out with no raw batter. It’s okay if there are some crumbs on the toothpick.
Triple Chocolate Pumpkin Bundt Cake
Ingredients
Cake
- 1 cup (240 mL) soy milk*, at room temperature
- 1 tablespoon (15 mL) apple cider vinegar, white vinegar, or lemon juice
- 2 cups (250 g) all-purpose flour*
- 1/3 cup (33 g) unsweetened natural cocoa powder
- 1 3/4 cups (350 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/3 cup (80 mL) vegetable oil
- 1/3 cup (75 g) vegan sour cream*, at room temperature
- 1 cup (226 g) pumpkin purée
- 1 tablespoon (15 mL) vanilla extract
- 1/3 cup (80 mL) warm water or warm coffee
Glaze
- 1/4 cup (56 g) vegan butter
- 1/2 cup (84 g) vegan chocolate chips
- 1 cup (125 g) powdered sugar
- 1/4 cup (25 g) cocoa powder
- 1/4 cup (60 ml) soy milk
- 1 tsp pure vanilla extract
For topping
- Vegan mini chocolate chips
Instructions
- Make the cake: Preheat the oven to 350°F. Prepare a bundt pan by greasing well with vegan butter, then coating with a bit of flour or cocoa powder.
- In a medium mixing bowl, whisk together the soy milk with the vinegar or lemon juice (this is your vegan buttermilk). Set aside for at least 10 minutes. In a separate, large mixing bowl or the bowl of your stand mixer fitted with a paddle attachment, add the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Mix until combined. To your buttermilk, add the vegetable oil, sour cream, pumpkin, and vanilla. Whisk to combine. Add the wet mixture to the dry and mix until just barely combined. Add the warm water or coffee to the mixture, and mix until just combined. Do not overmix. Scrape the sides as necessary.
- Pour your cake batter into the prepared pan. Bake in the preheated oven for 45-50 minutes, until a toothpick inserted into the center comes out clean or with just crumbs. Allow to cool for about 30 minutes in the pan.
- Make the chocolate glaze: Add all ingredients, minus vanilla extract, to a saucepan over medium heat. Whisk often until the mixture is melted and smooth. Remove from heat and whisk in the vanilla. Set aside to cool slightly.
- Assemble: Flip the cake onto a serving platter. Drizzle warm chocolate glaze all over the cake, allowing any extra to go into the center of the cake. Sprinkle chocolate chips all over.
- Serve: Slice and serve! This cake is delicious served warm (especially with a scoop of vegan ice cream!), but can be served at room temperature or chilled as well.
