This vegan chocolate bundt cake is one of the softest chocolate cakes that I've ever baked. I mean it when I say that and you'll know exactly why I think that once you give this beauty a try. What's even better is that this recipe is so easy to make too.
It is unbelievably moist and it's also covered in a thin and sweet peanut butter glaze which compliments the cake so nicely with the added textures and flavors.
Bundt cakes are one of my favorite kinds of cakes and especially chocolate ones. I love to make them around the fall and festive seasons. If you think you'll enjoy it too, don't hesitate to make it.
Why You Will Love This Cake
- Delicious Texture - Calling this cake light and fluffy is an understatement. It is one of the softest cakes that I have even eaten. This is due to the boiling water being added to the cake batter. This unique trick makes a huge difference to the outcome just like it did for my vegan chocolate ganache filled cupcakes.
- Well Presented - Bundt cake are almost always beautifully shaped and this chocolate peanut butter bundt cake is no different. It also looks great with the peanut butter glaze dripped over it.
- The Glaze - I love the glaze in this recipe, although it quite different to many of the other ones that I have made for other cakes such as, my vegan chocolate orange cake. It's quite runny, as opposed to being on the thicker side. This means that it doesn't dominate the chocolate flavors in the cake.
- Allergy Friendly & Plant Based - This vegan chocolate bundt cake recipe is wholly vegan and dairy free.
- Apple cider vinegar - This important ingredient needs to be mixed into the soy milk to create vegan 'buttermilk'. When added to the chocolate cake batter this will create a chemical reaction with the leavening agents. It is a vital contributor to the final texture of the cake.
- Cocoa powder - Although this is just optional, the better the quality the better of the cocoa powder that you use, the richer the bundt cake will taste. Sometimes I opt for regular cocoa powder and sometimes I opt for a better quality one.
- Canola oil - This is the same thing as rapeseed oil. It is called different things throughout the English-speaking world. This oil is one of the best for giving cakes moisture. See some of my other cakes like my vegan cinnamon loaf cake, vegan chocolate banana bread and vegan lemon drizzle cake for examples of how it has given them a gorgeous consistency.
- Hot coffee or boiling water - This is the most crucial ingredient in this recipe. Without it, the cake will be much more dense. Whether you choose boiling water or boiling coffee is up to you. I personally love to go with coffee as it enhances the chocolate flavors so much.
- Smooth peanut butter - This will be used for the glaze topping. After all, it wouldn't be a vegan chocolate peanut butter bundt cake without it!
See recipe card for full information on individual ingredients and quantities.
Substitutions & Variations
- If you have allergy to soy you can still make this cake with a different plant milk. Oat milk and almond milk are two amazing options for you. Just like soy milk, they taste neutral in the cake. You can also use any plant milk that you like for the glaze too. However, many other types of plank milks have a much stronger taste than the two that I recommended. Keep that it mind while you choose one to use.
- This recipe calls for smooth peanut butter to be used for the glaze. You can use crunchy peanut butter if you personally prefer this. It will give the cake a completely different vibe and although it's not what I like, there's nothing wrong with it. I also made this an option for my vegan chocolate peanut butter almond bars.
How To Make Vegan Chocolate Bundt Cake
For the full method, please refer to the recipe card at the bottom of this post.
1: Grease a bundt pan with vegan butter.
2: Make the vegan buttermilk. Let it curdle.
3: Combine the dry ingredients inside a mixing bowl.
4: Add the wet ingredients to the cake mixture.
5: Pour the cake batter into the bundt cake tin. Bake.
6: Let the cake cool.
7: Remove the chocolate bundt cake from the tin.
8: Combine the dry peanut butter glaze ingredients inside a large mixing bowl.
9: Mix in the soy milk ingredients to make a smooth glaze.
10: Pour the peanut butter glaze over the bundt cake.
Use hot coffee - This chocolate bundt cake recipe gives you the option of whether you want to use hot coffee or just boiling water. I highly recommend that you use coffee. As there is a lot of cocoa powder required for this cake, it doesn't overpower the chocolatey flavors at all. In fact, it only takes it to another level, enhancing the richness of the cake.
Double this recipe - I used a 6-cup bundt tin to make this recipe which is quite small. If you have a 12-cup bundt pan, simply double the recipe and bake for roughly 60 minutes.
Let the cake cool before flipping - So that it doesn't break, let the bundt cake cool for at least 20 minutes in the tin before flipping it. The cake will slip out far easier after it has cooled down and firmed up.
The thing that differentiates a bundt cake from any other cake is the doughnut shape that it has. The shape of the pan that it is baked in is the only thing that makes them different. Otherwise, it's just a fancier version of an ordinary cake.
I haven't tested this for my recipe, but you try a 1:1 baking-specific gluten free flour mix. Substitute this for the regular all-purpose flour.
Store this vegan chocolate bundt cake at room temperature for 3 days or in the fridge for up to 4 days. However you choose to store it, make sure that it is sealed inside an airtight container.
More Vegan Chocolate Cake Recipes
If you tried this Vegan Chocolate Bundt Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you!
Best Vegan Chocolate Bundt Cake with Peanut Butter Glaze
Chocolate Cake Batter:
- 190 ml soy milk
- 1 Tablespoon apple cider vinegar
- 190 g all-purpose flour sifted
- 60 g cocoa powder
- 250 g granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 100 ml canola oil rapeseed
- 1 teaspoon vanilla extract
- 180 ml hot coffee or boiling water
Peanut Butter Glaze:
- 120 g powdered sugar sifted
- 150 g smooth peanut butter
- 1 teaspoon vanilla extract
- 6-8 Tablespoons plant milk depending on your preferred consistency
- Preheat your oven to 177 Celsius (350F).
- Grease a 6-cup, non-stick bundt cake pan with vegan butter. Set aside.
Make the cake batter and bake:
- Firstly, make the vegan buttermilk. Mix together the soy milk and the apple cider vinegar in a measuring jug, then set aside for 8 minutes to curdles. Measure out your other bundt cake ingredients in the meantime.
- To a large bowl, add the flour, cocoa powder, sugar, baking powder, baking soda and salt. Mix until combined.
- Pour the curdled vegan buttermilk into the dry mixture as well as, the oil, vanilla extract & hot coffee or boiling water. Fold or carefully whisk the dry ingredients into the wet ingredients. Don’t over mix the chocolate cake batter. It will seem very thin and runny, but this is what you want.
- Pour the chocolate bundt cake batter into the prepared tin. Bake the cake in the center of the oven for 35 minutes or until a skewer comes out clean.
- Let the bundt cake cool fully in the tin then transfer to a cooling rack, flipping the cake gently so that it slips out from the tin.
Make the peanut butter glaze:
- In a medium sized bowl, mix together the powdered sugar, peanut butter and vanilla extract until the consistency is like crumbs.
- Add the soy milk and mix until a thin glaze forms.
- Pour the peanut butter glaze over the cake.
- This chocolate bundt cake recipe gives you the option of whether you want to use hot coffee or just boiling water. I highly recommend that you use coffee. As there is a lot of cocoa powder required for this cake, it doesn't overpower the chocolatey flavors at all. In fact, it only takes it to another level, enhancing the richness of the cake.
- I used a 6-cup bundt tin to make this recipe which is quite small. If you have a 12-cup bundt pan, simply double the recipe and bake for roughly 60 minutes.
- So that it doesn't break, let the bundt cake cool for at least 20 minutes in the tin before flipping it. The cake will slip out far easier after it has cooled down and firmed up.