These vegan chocolate bundt cakes are luscious, mini-sized, and made from everyday baking staples. The chocolate ganache glaze comes together with just 2 ingredients! Easily made gluten-free and perfect for any special occasion!

⭐️ Why This Recipe Works

I tend to avoid recipes that overcomplicate the cake-making process. Baking should feel approachable and fun! This recipe is designed with that in mind. It uses simple ingredients and dependable techniques so you can bake vegan chocolate bundt cakes that turn out beautifully every time.

Here’s why you’ll want to make this recipe again and again:

✔️Simple ingredients – No whipping aquafaba or trying to track down the best vegan yogurt.

✔️Reliable leaveners – Remember the erupting “volcano” experiment you made in grade school by mixing vinegar and baking soda? That is the same reaction we use here to create lift that helps the cakes rise beautifully in the oven.

✔️No egg substitute needed- The combination of flour, cocoa powder, oil, water, and vinegar with baking soda creates enough structure and lift to produce a perfectly tender, cohesive crumb.

✔️Customizable- This recipe can be made into 9 standard cupcakes or a single-layer 8” cake. Double the recipe for a 2-layer 8” cake. Scroll down to “Notes” for baking times.

✔️Easily made gluten-free- I tested 7 times (!) with gluten-free baking flour. I promise you moist, cakey, and slightly fudgy gluten-free vegan bundt cakes that everyone will love!

❤️ How To Make This Recipe Gluten Free

If you’ve ever been traumatized by gluten-free baking, fear not! I tested this recipe 7 times to nail that classic cake texture with 1 simple swap. In fact, the cakes pictured in this blog post are made with gluten-free flour!

Here’s how:

1️⃣ Use 1-to-1 gluten-free baking flour in place of regular all-purpose flour. I tested this recipe with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. The rest of the ingredients remain the same.

2️⃣ Stick with mini bundt cakes or standard-size cupcakes rather than baking a larger layer cake. The small size ensures that the cakes will stay perfectly structured.

3️⃣ Use a kitchen scale for precise measuring. We need a balanced amount of wet ingredients to dry ingredients to ensure a moist and cakey texture.

vegan chocolate bundt cakes on a plate with fresh berries

🔖 Simple Ingredients

You’ll find the complete ingredient list with measurements and instructions in the recipe card at the bottom of this post.

ingredients for vegan chocolate bundt cake — Coconut sugar is shown in this image.

🍰 Vegan Chocolate Bundt Cakes

🥣 All-purpose flour – Swap out for 1-to-1 gluten-free baking flour to make this recipe gluten-free

❤️ Organic cane sugar – Use organic to be sure it’s vegan-friendly. Coconut sugar is a less sweet alternative

🤎 Unsweetened cocoa powder - Both Dutch cocoa powder & natural cocoa powder work well in this recipe.

🌋 Baking soda – This leavening agent reacts with vinegar to give the cakes lift.

🧂 Fine sea salt - Table salt is just fine too.

🚰 Cold water – Tap or filtered, you choose.

🍶 Canola oil – You can also use vegetable oil or another neutral-tasting oil like avocado oil.

🤍 Distilled white vinegar – Apple cider vinegar will work too.

🍨 Vanilla extract – essential for rich flavor.

🍫 Vegan Chocolate Ganache Glaze

🤎 Vegan chocolate chips – These are usually labeled “dark chocolate” or specifically dairy-free.

🥛 Full-fat coconut milk – The kind that comes in a can, not a carton.

🥣 How To Make Vegan Chocolate Bundt Cakes (With Photos)

When you’re ready to make this recipe, scroll down to the recipe card at the end of this post. You’ll find the complete ingredient list with measurements there.

whisk the wet ingredients into the dry ingredients

1. Preheat your oven to 350° F / 180° C. Prep your mini bundt pan by greasing the insides with coconut oil, canola oil, or vegan butter. Then dust the insides of the molds with sifted cocoa powder. Flip the pan over and tap out any excess cocoa. You want all the little grooves in the pan greased and coated so the cakes won’t stick.

2. Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl until well incorporated.

3. Make a well in the center of the dry ingredients and pour the wet ingredients: water, canola oil, vinegar, and vanilla. Mix gently until just combined and smooth.

4. Carefully spoon the cake batter into prepared molds. You should be able to fill 4 (1 cup) capacity molds ¾ full of batter. Give the pan a tap on the counter to let the batter settle into all the grooves and release any air bubbles.

drizzle with vegan chocolate ganache and decorate with fresh berries

5. Bake for 30 minutes. You’ll know they’re done when a toothpick inserted into the cake comes out clean. The tops will develop slight cracks and will spring back when gently pressed. See Notes on baking times for cupcakes and layer cakes.

6. Let the cakes cool for a full 20 minutes before unmolding. Then, invert the pan so the cakes can easily slide out. Transfer to a cooling rack to finish cooling to room temperature.

7. Make the vegan chocolate ganache: Add the chocolate chips and coconut milk to a small dish and microwave at 20-second intervals, stirring in between, until melted, smooth, and glossy. You can also melt the ganache in a small saucepan, on the stovetop, over medium heat.

8. When the cakes are completely cool, drizzle the tops with vegan chocolate ganache and decorate with fresh berries. (optional) Serve with a scoop of vegan vanilla ice cream.

Notes:

For 9 standard-sized cupcakes, bake for 20-22 minutes. For a single-layer 8” cake, bake for 30 minutes. For a 2-layer 8” cake, double the recipe and bake in 2 cake pans for 30 minutes. Click HERE for detailed instructions on how to make a 2-layer 8” chocolate cake.

❄️ Storage Instructions

Room temperature (1-2 days)

Keep the cakes in an airtight container. They will stay moist and tender for the first couple of days.
For gluten-free bundt cakes, wrap each cake individually in plastic wrap before storing in an airtight container, as they can dry out quickly.

Refrigerator (up to 1 week)

Store in an airtight container to maintain freshness. Let them come to room temperature before serving for the best texture.

Freezer (up to 3 months)

If planning to freeze, wait until ready to serve to make the chocolate ganache glaze. Wrap each bundt cake in plastic wrap, then place it in a freezer-safe bag or container. Thaw at room temperature before serving.

🤓 Helpful Tips

Use a kitchen scale for precise measuring- Baking is science, and we need to have accurate amounts of our ingredients to ensure success. This small investment will quickly pay for itself in saved frustration.

Use an oven thermometer – Fluctuations in oven temperature are natural. To determine if your oven runs hot or cold, place an oven thermometer in the center of the oven on the middle rack. Adjust the temperature as needed and proceed with confidence.

Prep your pan- Nothing is more heartbreaking than a perfect cake that falls apart as you turn it out of the pan. To avoid this tragedy, be sure to grease all the little grooves in the bundt pan. Then dust them with sifted cocoa powder. Tap out any excess before adding the cake batter. Click here to see the pan I used.

Bake promptly after mixing- The rise and texture of this recipe rely on the reaction of vinegar and baking soda. So be sure to get it in the oven soon after mixing. Letting the cake batter sit for too long can cause it to deflate.

Let the cakes cool for 20 minutes before turning them out of the pan – This gives the cakes time to firm up and shrink away from the sides, so they turn out of the pan cleanly.

Drizzle with vegan chocolate ganache once cooled- for a glossy glaze that won’t melt or slide off the bundt cakes.

🍰 More Vegan Cake Recipes

Vegan Chocolate Layer Cake Recipe With Oil

Vegan Lemon Nettle Cake

Vegan Chocolate Zucchini Bread with Spelt Flour

Vegan Chocolate Ganache Tart

Peppermint Chocolate Vegan Mug Cake / Gluten-Free

❤️ I’ve been making this vegan chocolate bundt cake recipe for years and still love it to bits and pieces. It’s almost as simple as a mix! I hope you find it just as wonderful.

From one chocoholic to another,

Happy baking!

X,o,

Vegan Chocolate Bundt Cakes/ Easily Made Gluten Free

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