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–+ servings
Vegan Bundt Cake tort bundt cu ciocolata

Vegan Bundt Cake

A rich, deeply chocolatey vegan Bundt cake inspired by the classic German ring cake, studded with chopped pecans and dark chocolate. It's finished with a buttery pecan frosting and a glossy chocolate sauce, and no one will guess it's eggless and dairy-free.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Choose Serving Size 8

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 coffee brewed
  • 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 optional, to thicken

For the chocolate sauce:

  • 1 cup vegan milk of choice
  • 1 cup dark chocolate chips

Instructions

  • Preheat the oven to 200 C.
  • Grease a Bundt cake pan.
  • In a large bowl, combine all the dry cake ingredients.
  • In another bowl, combine all the wet ingredients.
  • Add the wet ingredients to the dry ingredients and mix well to combine.
  • Pour half of the batter into the greased pan, top evenly with the chopped pecans and chopped dark chocolate, then pour over the rest of the batter.
  • Bake for about 40 minutes, or until a toothpick inserted into the centre comes out clean. Let cool, then set aside.
  • Frosting:
  • Set a medium saucepan over low heat and add the vegan butter. Once the butter has melted, add the flour and whisk until well combined and thick. Add the milk and keep whisking until smooth. Add the sugar and continue whisking. Add the pecans and cook until the sauce thickens. If you want it thicker still, whisk in a tablespoon of coconut flour (optional).
  • Add the vanilla for flavour. Set aside.
  • For the chocolate sauce:
  • In a small pot over high heat, bring the milk to a boil.
  • Turn off the heat and add the chocolate chips.
  • Let sit for about 2 minutes, then whisk to combine until you get a smooth, glossy chocolate sauce.
  • To assemble, turn the cooled cake upside down onto a plate.
  • Top it with the pecan frosting and the chocolate sauce.
  • Serve immediately, or store it in the fridge.

Notes

The coffee intensifies the chocolate without making the cake taste of coffee, so don't skip it. Use a good unsweetened cocoa for the deepest flavour. Store leftovers covered in the fridge and let slices come back to room temperature before serving, so the frosting softens.