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Triple Chocolate Pumpkin Bundt Cake

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.
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Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Dessert
Servings 12 slices

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.