Vegan Bundt Cake
Learn how to make a delicious vegan Bundt cake inspired by the authentic German dessert recipe. It's extremely rich in chocolate and has an incredible texture you'll love.
Ingredients
Dry ingredients:
- 2 ¼ cups flour
- 1 cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup brown sugar
Wet ingredients:
- 1 cup coconut oil melted
- 1 cup brewed coffee
- 1 tsp natural vanilla extract
Filling:
- ½ cup pecans chopped
- ¼ cup dark chocolate chopped
For the icing:
- 1 cup pecans finely chopped
- 1 Tbsp vegan butter
- 1 cup vegan milk
- 2 Tbsp brown sugar
- ½ tsp vanilla extract
- ½ Tbsp flour
- 1 Tbsp coconut flour
For the chocolate sauce:
- 1 cup vegan milk of choice
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 200 C.
- Grease a Bundt cake pan.
- In a large bowl add all the dry cake ingredients.
- In another bowl, combine all the wet ingredients.
- Add wet ingredients to dry ingredients and mix well to combine.
- Pour half of the batter into a greased pan, top evenly with chopped pecans and chopped dark chocolate and then pour the rest of the batter.
- Bake for about 40 minutes or until the toothpick comes out clean. Let cool and set aside.
- Frosting:
- Set a medium saucepan on low heat. Add vegan butter. When the butter is melted, add flour and whisk until well combined and thick. Add the milk and continue to whisk until homogenous. Add sugar and continue whisking. Add pecans and continue cooking until the sauce is thick. If you want to make it thicker, add a tablespoon of coconut flour (optional).
- Add vanilla for flavor. Set aside.
- For the chocolate sauce:
- In a small pot on high heat, bring the milk to a boil.
- Turn off the heat and add the chocolate chips.
- Let sit for about 2 minutes. Whisk to combine until you get a nice and smooth chocolate sauce.
- To assemble the cake, turn it upside down on a plate.
- Top it with pecan frosting and chocolate sauce.
- Serve immediately or store it in the fridge.