Easy Triple Chocolate Vegan Bundt Cake Recipe

This vegan bundt cake has cocoa, melted dark chocolate and chocolate chips beneath a glossy chocolate icing.

This post contains affiliate links and I may receive a small commission if you visit a link and buy something. Purchasing via an affiliate link doesn't cost you any extra, and I only recommend products and services I trust. I may have been sent products featured here as a gift or paid to include them in coverage. Thank you for supporting this blog.

There is something about a vegan bundt cake that makes even a simple bake feel like a proper occasion. This one is rich, dark and deeply chocolatey, with cocoa powder, melted dark chocolate and chocolate chips all working together to create the most indulgent slice. It is the kind of cake I would make for a birthday, a family gathering or simply when a cup of coffee needs something extra special beside it.

Unlike a layered vegan chocolate cake, this is wonderfully low-fuss. The bundt cake pan does all the work, giving you a beautiful final product without piping bags, perfect layers or complicated decorating. Just bake, cool, pour over the glossy chocolate icing and enjoy.

Ask AI about this recipe

Need a quick substitution, serving idea or troubleshooting tip? Use the Ask AI button below.

Why you will love this vegan chocolate bundt cake

• It uses three forms of chocolate for serious chocolate flavour.
• There is no need for an egg substitute, flax egg, vegan yogurt or vegan sour cream.
• The cake batter is easy to mix in one large bowl.
• It makes a lovely special occasion cake but is simple enough for an afternoon treat.
• The hard-set chocolate icing makes it look far more impressive than the effort involved.
• It is vegan and can be soy-free when you use oat milk, almond milk or another soy-free plant milk.

Ingredients you will need

This is a grocery store-friendly recipe made with easy-to-find dry ingredients and liquid ingredients. You will need all-purpose flour, light brown sugar, cocoa powder, neutral oil, oat milk, hot coffee, vanilla extract, dark chocolate and chocolate chips for the cake.

For the icing, you will need coconut cream, powdered sugar, cocoa powder, vanilla and a pinch of salt. Coconut cream is usually found near the tins of full-fat coconut milk in larger supermarkets.

The combination of cocoa powder, melted dark chocolate and chocolate chips is what gives this vegan chocolate bundt cake its intense flavour. It is not intended to be a lighter everyday cake; this is a properly decadent cake with a soft crumb and generous chocolate icing.

As written, the recipe is dairy-free, egg-free and vegan. It is not gluten-free because it uses regular flour. Make sure your dark chocolate and chocolate chips are labelled vegan, as some varieties contain milk.

You will need:

Cake ingredients

• All-purpose flour
• Light brown sugar
• Cocoa powder
• Salt
• Baking powder
• Baking soda
• Neutral oil
• Oat milk, or other non-dairy milk
• Hot coffee
• Vanilla extract
• Dark chocolate
• Chocolate chips

Chocolate icing ingredients

• Coconut cream
• Powdered sugar
• Cocoa powder
• Salt
• Vanilla extract

Helpful ingredient notes

Use a neutral oil such as vegetable oil, sunflower oil, canola oil or avocado oil for the best results. Olive oil will work too, although it will add a more noticeable flavour.

Oat milk works beautifully here, but unsweetened soy milk, almond milk or another non-dairy milk can be used in the same quantity. There is no need to make a separate vegan buttermilk mixture for this recipe, as the coffee, baking soda and other ingredients are already balanced as written.

Your melted chocolate should be warm and smooth, rather than piping hot. If it gets too hot, allow it to sit for a few minutes before adding it to the cake batter.

Instructions

Preheat oven to 350°F/175°C. Grease a 10-inch/25cm bundt pan, with at least 6 cups/1.5L volume. For best coverage, use cooking spray or vegan margarine rather than liquid oil.

Allow to cool in the pan for 10 minutes before inverting onto a cooling rack or plate. Unmoulding while still warm prevents the sugars in the cake from cooling and adhering to the sides. If the cake cools completely before unmoulding, soak the outside of the pan briefly, about 15 seconds, in a bowl of hot water to loosen the sugar.

Print

📖 Recipe

Variations and substitutions

For an orange chocolate cake, replace the hot coffee with orange juice and add 2 teaspoons of orange zest. You can also add orange zest or orange extract to the icing.

For a richer, more grown-up version, use olive oil instead of neutral oil, replace the coffee with red wine and add 1 teaspoon of ground cinnamon to the dry ingredients.

You can use hot water instead of coffee, but add 1 tablespoon of white vinegar to keep the acidity balanced. Do not use lemon juice or apple cider vinegar unless you are testing your own variation, as this particular recipe does not need vegan buttermilk.

I would not recommend swapping the light brown sugar for coconut sugar, regular white sugar or maple syrup without testing first, as the brown sugar contributes to the flavourful cake and moist crumbs.

To make the cake gluten-free, use an all-purpose gluten-free flour blend designed for one-to-one baking. I have not tested this exact recipe with potato starch, cake flour or a gluten-free flour blend, so I would test it before serving it for an important event.

Serving suggestions

This easy vegan bundt cake recipe is lovely served just as it is, especially while the icing still has a little shine. For a special occasion, add fresh berries around the base of the cake or serve each slice with vegan vanilla ice cream.

It is also delicious with a hot coffee, peppermint tea or a glass of oat milk. For a dinner party, serve thin slices with raspberries, strawberries or cherries to cut through the richness of the chocolate.

Storage and make-ahead tips

This cake is best on the day it is made, but it can be stored at room temperature, covered, for up to three days.

Once the icing has set, keep the cake in an airtight container or lightly cover the serving plate with plastic wrap. Avoid pressing paper towel directly against the top of the cake, as it can mark the icing.

For longer storage, freeze individual slices in an airtight container. Allow them to thaw at room temperature before serving. The cake will still taste lovely, although the hard-set icing may lose a little of its original glossy finish.

Frequently asked questions

This vegan bundt cake is the sort of bake that feels wonderfully indulgent without being difficult. It has a rich chocolate batter, soft crumb, pockets of chocolate chips and a glossy icing that turns it into a real centrepiece.

Whether you are looking for vegan desserts for a celebration, a weekend baking project or simply one of the best cakes to share with friends, this triple chocolate version is always a good choice.

I hope that you enjoyed making this triple chocolate vegan bundt cake! It would really help my little blog if you shared this post with your friends and online on social media. Don't forget to Pin it for later too...

If cake is your thing you might also like these recipes...