This moist Tort Bundt vegan is dense yet soft and packed with wonderful chocolate flavors. Serve it plain or with a vegan chocolate ganache; no matter what you pick, this vegan chocolate Bundt cake is guaranteed to disappear fast. Everyone, even non-plant-based eaters, will crave more.
Adapted from my vegan German chocolate cake și prăjitură cu ciocolată, this vegan chocolate Bundt cake recipe has it all. It’s moist, with dense chocolate flavor, and way fancier than a classic cake with its chocolate ganache.
If you are after a fantastic vegan cake recipe for Christmas or to share with a large crowd, this vegan Bundt cake will steal all the attention.
Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!
Îți place această rețetă?
Lasa un comentariu mai jos sau mergeți la Pagina de Facebook unde răspund la (aproape) toate comentariile, ale noastre Pagina Instagram pentru inspirație sau pentru noi pinterest pentru salvarea rețetelor!
Tort Bundt vegan
This supremely moist vegan Bundt cake is dense yet soft and packed with wonderful chocolate flavors. Serve it plain or with a vegan chocolate ganache. No matter what you pick, this vegan chocolate Bundt cake is guaranteed to disappear fast. Everyone, even non-plant-based eaters, will crave for more.
Recenzie
Ponderea pe Facebook
Pin
Salvați în e-mail
porţii: 16 felii
calorii: 249.4 kcal
Ingrediente
- 1 ceaşcă Lapte de migdale neindulcit
- 1 lingură Oțet de mere
- ⅔ ceaşcă Iaurt fără lactate - (nota 1)
- 2 cupe Faina de toate scopurile - (nota 2)
- ¾ ceaşcă Pudră de cacao neîndulcită
- 1 linguriță Expresso Powder
- 1 ½ ceaşcă Zahăr din trestie nerafinat
- ¼ ceaşcă Brown Sugar
- 2 lingurițe Praf de copt
- ¼ linguriță Praf de copt
- ½ linguriță Sare
- 2 lingurițe Extract de vanilie
- ½ ceaşcă Ulei de măsline cu aromă blândă - (nota 3)
- ¾ ceaşcă Apa fiarta
Ganache de ciocolata
- ⅔ ceaşcă Cremă vegană - soy, or canned coconut cream
- 1 ¼ ceaşcă Chipsuri de ciocolată vegană semidulci - 6 oz
- 1 linguriță Extract de vanilie
Instrucțiuni
- Preheat the oven to 350°F (180°C). Oil a Bundt cake with cooking oil spray. Set aside.
- In a mixing bowl, stir almond milk, vegan yogurt, and vinegar. Set aside a few minutes.
- In a large mixing bowl or the bowl of your stand mixer, add the dry ingredients. Using the paddle attachment or hand whisk, stir flour, cocoa powder, espresso powder, sugar, brown sugar, baking powder, baking soda, and salt.
- Add in the milk mixture made before, oil, and vanilla extract, and beat at medium speed, gradually adding the boiling water at the same time.
- Pour the cake batter into the prepared pan and bake for 40-45 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Cool the cake in its pan on a wire rack for 15 minutes, then place a cooling rack on top of the pan and flip it to release the Bundt cake.
Ganache de ciocolata
- Add the chocolate chips to a glass bowl. Set aside.
- Bring the vegan cream to a boil in a non-stick saucepan, pour the chocolate chips, and let them sit for a minute.
- Stir in the vanilla extract and stir until the mixture is glossy and shiny and the chocolate is fully melted.
- Drizzle all over the Bundt cake, letting it drip on the sides.
notițe
Notă 1: I used plain coconut yogurt, but any vegan plain yogurt or unsweetened apple sauce works.
Notă 2Pentru o versiune fără gluten, folosiți-mi ghid de conversie fără gluten.
Notă 3: or canola oil.
Nutriţie
servire: 1felie | calorii: 249.4kcal | Carbohidrați: 38.5g | Proteină: 3.3g | Gras: 10.6g | Grăsime saturată: 2.2g | Grăsimi polinesaturate: 0.9g | Grasime monosaturata: 5.2g | Sodiu: 192.8mg | Potasiu: 84.9mg | Fibră: 2.6g | Zahăr: 23.1g | Vitamina C: 1.2mg | Vitamina D: 0.1pg | Calciu: 81.2mg | fier: 1.5mg | Magneziu: 24.2mg | Fosfor: 59mg | Zinc: 0.4mg
Why You Will Love This Cake
- Wonderfully dense and moist at the same time.
- Richer chocolate flavors than classic chocolate cake.
- Fancy old-fashioned look that is sure to impress.
- Easy to make – Bundt cake pans make it easier to bake without the risks of burning.
Ingrediente și înlocuiri
Acest paragraf vă oferă toate sfaturile mele despre alegerea ingredientelor potrivite. Pentru rețeta completă cu măsurători, derulați până la fișa cu rețete din partea de jos a postării!Accesați rețeta completă
- Lapte de migdale neindulcit or any non-dairy milk you love, like oat milk, coconut milk, or soy milk.
- Apple Cider Vinegar or lemon juice to curdle the dairy-free milk and create buttermilk that increases the moist cake texture.
- Unsweetened Vegan Yogurt – I use plain coconut yogurt. It’s rich, creamy, and fattier than other dairy-free yogurt, which adds moisture to the vegan Bundt cake. However, you can also replace it with the same amount of unsweetened applesauce.
- Faina de toate scopurile – Pentru o versiune fără gluten, folosiți-mi ghid de conversie fără gluten.
- Pudră de cacao neîndulcită – Bundt cakes contain way more cocoa powder than regular chocolate cake. They have a deep chocolate flavor. That’s why the quality of your cocoa powder matters. Make sure you use a high-quality baking cocoa powder for a delicious and robust cocoa flavor.
- Pudră Espresso is the secret ingredient that enhances and boosts the chocolate flavor of the cake.
- zahăr like caster sugar or white sugar.
- Brown Sugar or even better soft brown sugar for extra moisture.
- Pudră de copt și bicarbonat de sodiu to make the cake rise.
- Sare to boost the chocolate flavor.
- Extract de vanilie pentru aromă
- Ulei de măsline ușor, canola oil, or melted vegan butter.
- Apa clocotită – To bloom the cocoa powder. It helps dissolve the powder and makes the chocolate flavors pop out even more.
How to Make Vegan Bundt Cake
Vegan Bundt cakes require quite a few ingredients and look fantastic, but they are surprisingly easy to make.
- In a small mixing bowl, add plant-based milk, full-fat coconut yogurt, and apple cider vinegar. Whisk to combine. Set aside at room temperature for 10 minutes to curdle.
- In a large mixing bowl, whisk flour, cocoa powder, sugar, brown sugar, baking powder, baking soda, salt, and espresso powder.
- Pour the wet ingredients from step 1 into the bowl with the dry ingredients. Add in the remaining liquid ingredients: vanilla extract, and oil, start whisking and gradually pour the boiling water at the same time to bloom the cocoa powder.
- The batter should be glossy, and thin with no lumps of cocoa powder. You can work with a hand whisk or hand beater as you like.
- Preheat the oven to 350°F (180°C). If you are using a silicone Bundt pan, place it over a large baking sheet. Spray cooking oil generously on the pan to ensure an easy release of the cake later.
- Pour the Bundt cake batter evenly into the pan and bake it on the center rack of the oven for 40 to 50 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Let the cake cool down in the pan for 15 minutes, then place a serving plate on the cake pan and flip the cake upside down.
- Cool completely before adding any frosting.
Ganache Frosting
Bundt cakes are usually served with a chocolate ganache or glazură regală vegană if it’s a lemon Bundt cake. I made my vegan chocolate ganache recipe by melting semi-sweet chocolate chocolate chips with warm vegan cream and vanilla extract.
Pour the ganache on top of the cake and let it drip on the sides to create a beautiful dripping effect. Sprinkle some grated vegan chocolate on the top or keep it plain.
Idei de Servire
Serve the cake with some of the below:
- Frisca vegana
- O cupă de înghețată vegană de vanilie
- Căpșuni proaspete
- Vegan custard
- Frisca de cocos
Sfaturile de copt ale lui Carine
There’s nothing difficult in making vegan Bundt cake except the release! Here are my baking tips to release a Bundt cake perfectly every time.
- Use a silicone Bundt cake pan – To get the Bundt cake out of the pan perfectly and release it on a serving plate without breaking. The trick is to use a silicone pan. It’s a 99% no-fail process. Silicone pans are soft, and you can easily press and push the cake out when inverting. If you use a metallic pan, the Bundt cake will be tough to take out, but it’s still possible.
- Let the cake ‘steam’ in the pan for easy release – Cool down for 15 minutes in the pan at room temperature. The steam created during the cool-down makes the cakes unstick from the pan.
- Place a cooling rack over the base of the pan and flip it fast in a quick, sharp rotation to give energy to the cake and guarantee its release.
- Don’t use a knife – if it sticks to the pan, use a silicone tool to help the cake release from the sides but not a knife that will break the cake.
I made this for a gathering and received rave reviews. I made it gluten free, using the Namaste GF flour blend in the same amout called for in the recipe. I sifted the flour which somehow seems to make a difference in GF baking. It seems to normalize the texture so it is quite undetectable from baking made with wheat flour. Gorgeous recipe. Very rich in flavour. Serving with fresh raspberries would offset the richness a bit and elevate it even more in its divinity lol.
I am so glad it goes well with your gluten-free flour blend. If you want to make my recipes gluten-free even better, use my gluten-free converter toll aici. It will achieve an even better cake texture.
Bună Carine,
I have the same issue with Joana about flour replacement and you did comment that it all depends on the blend we used. I will try my blend of almond, tapioca and coconut flour.
I will let you know how it turns out.
Yes! Very interested in gluten free recipes!
Multumesc!!
Bună Carine,
Can you use gluten free flour with xanthan gum instead of all purpose? If so what would the measurements be, please? Thank you!
It might work, but these days I’ve stopped recommending GF swaps because all the blends I’ve tried behave very differently depending on what they’re made with. A blend with primarily rice and then tapioca is very different from one with primarily maize. So unfortunately, it depends so much on your blend that I’m not sure if it’ll work!
Do let me know if you happen to try!
Oh I see! I’m in the UK so I use Freee (fornerly Dove’s farm). These are the ingredients which I believe are by descendimg order of main component:
Ingredients: flour blend (rice, potato, tapioca, maize, buckwheat), raising agents (mono-calcium phosphate, sodium bicarbonate), thickener (xanthan gum)
It *might* work 🙂