I didn’t get to posting this delicious vegan chocolate bundt cake with chocolate ganache glaze last week, but I did get around to enjoying it. And I’ve got a few slices left in my freezer as a Valentine’s Day gift to myself ?
It’s no secret by now that I have a thing for cake. Even within the wonderful world of cake, I have favorites, and bundt cakes are high on the list. I love the domed and decorative shapes, the simplicity of making and glazing them, and even the precarious process of turning them out from the pan.
This rich, moist chocolate bundt cake became an instant favorite with me, and I hope some of you will feel the same way. The batter is pretty straightforward to mix, and since hot coffee is an ingredient, the cake will make your apartment smell like a mocha before it even starts to bake.
Since it’s a bundt cake, there’s no need to fuss with decorating it. I pour over a glistening layer of vegan chocolate ganache (just melted dark chocolate and non-dairy milk), and I don’t work too hard on getting it to look neat. Lopsidedness and uneven dripping are totally OK, because each slice will have enough glaze when you cut the cake. The cake above was one of my all time messiest attempts, and it was still perfectly delicious.
I’ve gotten in the habit of adding non-dairy yogurt to bundt cake, which I think helps to keep the interior nice and moist even though these cakes tend to bake for a long time. I used vanilla cashew yogurt from The Forager Project, but you can use any plain or vanilla yogurt you love.
So many lovely things to do with this cake. You can slice it and eat it with coffee or espresso or a cup of tea in the afternoon. You can serve it with ice cream as a low-key, make-ahead dessert (you can prepare it two or three days in advance, and you can freeze it for up to six weeks). You can even ratchet up your celebration of chocolate and drizzle the cut slices with extra ganache, if you like. With this cake, it’s most definitely all good.
For the bundt cake
- 2 1/2 cups (300 g) unbleached, all-purpose flour
- 1 cup (96 g) cocoa powder
- 1 teaspoon Diamond Crystal Kosher salt (or 1/2 teaspoon fine sea salt)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup hot coffee
- 1 cup non-dairy milk
- 1 5.3-ounce container vegan plain or vanilla flavored yogurt of choice (about 1/2 cup)
- 1/2 cup vegetable oil (such as safflower or grapeseed)
- 1 1/4 cups (240 g) cane sugar
- 1 teaspoon vanilla extract
For the ganache glaze
- 1 1/2 cups (about 8 oz) vegan semi-sweet chocolate chips/morsels
- 1 cup (scant) non-dairy milk of choice (I used oat milk)
- Preheat your oven to 350F and oil or grease a bundt cake pan.
- Into the bowl of a stand mixer or a large mixing bowl, sift together the flour and cocoa. Whisk in the salt, baking powder, and baking soda.
- In a separate bowl, whisk together the coffee, milk, yogurt, oil, sugar, and vanilla extract. Add these wet ingredients to the dry ingredients. If using a stand mixer, use the paddle attachment to mix the batter on low speed until it's glossy and evenly mixed (a few tiny clumps are OK). Alternately, use a handheld mixer on low speed to achieve the same consistency. If you don't have a mixer, you can combine the ingredients with a spatula; just be sure that there's no unmixed flour hiding at the bottom of the bowl.
- Pour the batter into your prepared bundt cake pan. Bake for 45-55 minutes, or until the top is set and a toothpick comes out almost completely clean. Rotate the cake pan halfway through baking time to ensure an even rise.
- Once the cake is done, allow it to cool in the pan for an hour. Then, place a cooling rack over the pan and carefully invert it to release the cake. Allow the cake to continue cooling until it reaches room temperature.
- To make the ganache glaze, place the chocolate chips in a heatproof bowl. Bring the milk to a simmer over the stovetop, pour it over the chocolate, and stir with a whisk, continuing to mix until the ganache is glossy and everything has melted.
- Place the cooling rack with the cake on it over a few sheets of parchment or aluminum foil (to catch your ganache drips!). Pour the warm ganache over the cake. Allow the cake to cool for another few hours, until the ganache glaze has set.
Cake can be frozen for up to 6 weeks.
Whether you call it Valentine’s or Galentine’s, celebrate it with others or solo or not at all, perhaps this coming Friday will put you in the mood for chocolate. Hope so—and wishing you all a great week ahead.