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Glazed Chocolate Bundt Cake

This bundt cake is not only easy and quick to make, it's a gorgeous dessert to show off to friends and family. The cake is moist, sweet, and chocolatey. It's topped with a warm chocolate glaze that perfectly complements the cake.
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Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 12 slices

Ingredients
  

Cake

  • 1 cup (240 mL) soy milk*
  • 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 teaspoon espresso powder (optional)
  • 1/2 cup (120 mL) vegetable oil
  • 1/2 cup (113 g) vegan sour cream*
  • 1 tablespoon (15 mL) vanilla extract
  • 1/2 cup (120 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

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, salt, and espresso powder. Mix until combined. To your buttermilk, add the vegetable oil, sour cream, 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 38-42 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.
  • 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 as well.

Notes

  1. Soy Milk: I recommend soy milk for the best consistency. You can use another non-dairy milk, however it may not curdle as well. 
  2. Measuring Flour: Use the spoon-and-level method or weigh your flour to ensure your cake doesn't turn out dry.
  3. Sour Cream: You can substitute non-dairy yogurt for the sour cream, however the cake won't be as rich.