Vegan Chocolate Bundt Cake (Gluten free, Oil free option)

Celebrate anytime with decedent vegan chocolate Bundt cake (chocolate pound cake) ! It is a breeze to prepare and so delicious, you will want to make one asap. An oil free option is also included.
Here’s hoping that your week is off to a running start. But, just in case the day has you feeling less than ideal, allow me to offer, by way of today’s post, two remedies:

(1) Free stuff!
(2) Chocolate!

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Both the free stuff and the chocolate are because of my friend, Julie Ann Hession, whose third cookbook, Beautiful Bundts: 100 Recipes for Delicious Cakes & More, was just released.

Julie is an extraordinarily recipe developer and an award-winning (many times over) cook. Baking is her passion, and it shows with every recipe in this beautiful book.

We met through our shared interest in cooking competitions and have been good friends ever since. Here we are in competition mode, looking a wee bit sweaty (glow-y?) after making multi-course Thanksgiving meals. In an hour. We both like challenges :).

Back to the book! Beautiful Bundts is a Bundt love fest. Replete with gorgeous, glossy images of every recipe–all made, styled, and photographed by Julie–it is a shining example of what is possible when creativity, style, and great taste come together.

For today, Julie is letting me share her Decadent Vegan Chocolate Bundt Recipe. It is dessert heaven. I have adapted it in a few ways:

• Gluten-free (I swapped an all-purpose 1:1 gluten-free flour blend for the all-purpose flour to make this a gluten-free chocolate cake)
• Oil-free option (and it is amazing)
• Coconut sugar (I swapped coconut sugar for the granulated sugar)

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Oil-free option (e.g., no coconut oil, vegan butter, olive oil, or other vegetable oil)
• Super easy to make
• No stand mixers required (just a hand mixer)

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

• gluten-free all-purpose flour blend (see notes about choosing the flour)
• unsweetened cocoa powder
• baking powder
• baking soda
• salt
• coconut sugar
• vegetable oil (I opted for melted virgin coconut oil)
• strong brewed coffee
• vanilla extract
• cider vinegar
• full-fat coconut milk

Step by Step Directions

Note that the complete directions are also in the recipe card below.

• Preheat oven to 350F (180C). If using a dark pan, preheat to 325F (160C). Spray Bundt cake pan (minimum 10-cup capacity) with cooking spray (be sure to get all of the nooks and crannies).
• In a medium bowl, whisk together the dry ingredients: flour, cocoa, baking powder, baking soda, and salt.
• In a large mixing bowl, combine the wet ingredients: first, beat the sugar and oil with an electric mixer on medium speed until combined. Beat in coffee, vanilla and vinegar.
• With mixer on low speed, alternately beat in flour mixture and coconut milk, making 3 separate additions of flour and two of coconut milk, and beating until incorporated. Transfer batter to prepared pan and smooth the top.
• Bake in the preheated oven for 40 to 55 minutes or until a toothpick or tester inserted in the center comes out clean.
• Let cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely. If desired, lightly dust cake with cocoa powder.

Cake Flavor and Texture

Oh. My. Goodness. This cake! It has an intense chocolate flavor (thanks to a full cup of cocoa powder), is a cinch to make (prep time approximately 5 minutes), has a moist, decadent crumb, and the edges tastes like chocolate cookies.

I had to cut up and freeze the remaining cake yesterday, because my husband, son and I polished off HALF of the cake in two days. If you can eat a donut for breakfast, you can eat a piece of this chocolate bundt cake, too (and a slice of this cake with some coffee? Heaven).

FAQ

• How should I store the cake? Store the cooled cake in a cake keeper or other covered container at cool room temperature for up to 3 days, the refrigerator for 1 week, or in an airtight container in the freezer for up to 6 months.
• I do not need the recipe to be gluten-free. Can I make it with regular all-purpose flour? Yes. Replace the gluten-free flour blend with an equal amount all-purpose flour.
• How can I make this cake oil-free? Replace the oil with additional full-fat, well-stirred canned coconut milk or coconut cream.

(Note: For testing this cake recipe, I used the King Arthur GF  measure-for-measure blend. I have no affiliation with the company).

(Update: the giveaway for this book is over)

Related Posts

1. Vegan & Gluten-Free Vanilla Bundt Cake
2. Multi-seed Quinoa Crackers {vegan, gluten-free}
3. Vanilla Almond Flour Cake {vegan, oil-free}
4. Chickpea Flour Chocolate Cake {Vegan, Grain-Free, 1-bowl}
5. 3-Ingredient Banana Fudge Brownies {grainfree, oil-free, vegan}

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5 from 5 votes

Vegan Chocolate Bundt Cake (Gluten-Free, Oil-Free Option)

By: Camilla

Easy and amazing chocolate Bundt cake that is both vegan and gluten-free!

Prep Time: 5 minutes minutes

Cook Time: 55 minutes minutes

Total Time: 1 hour hour

Servings: 1 large Bundt (24 slices)

Ingredients 

1x2x3x

• ▢ 2.5 cups gluten-free all-purpose flour blend, (see notes about flour, including using regular all purpose flour)
• ▢ 1 cup unsweetened cocoa powder
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1/2 teaspoon salt
• ▢ 2 cups coconut sugar
• ▢ 3/4 cup vegetable oil, (I used melted virgin coconut oil; see notes for oil-free option)
• ▢ 1/2 cup strong brewed coffee
• ▢ 2 teaspoons vanilla extract
• ▢ 2 teaspoons cider vinegar, (or other ligh vinegar, such as white vinegar)
• ▢ 1 cup full-fat coconut milk, (well-whisked before measuring; no substitutions)
• ▢ Optional: extra unsweetened cocoa powder for sprinkling

US Customary – Metric

Cook ModePrevent your screen from going dark

Instructions 

• Preheat oven to 350F (180C). If using a dark pan, preheat to 325F (160C). Spray Bundt pan (minimum 10-cup capacity) with cooking spray.
• In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.
• In a large bowl, beat sugar and oil with an electric mixer on medium speed until combined. Beat in coffee, vanilla and vinegar.
• With mixer on low speed, alternately beat in flour mixture and coconut milk, making 3 separate additions of flour and two of coconut milk, and beating until incorporated. Transfer batter to prepared pan and smooth the top.
• Bake in the preheated oven for 40 to 55 minutes or until a tester inserted in the center comes out clean.
• Let cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely. If desired, lightly dust cake with cocoa powder.

Notes

Sugar: The original recipe calls for regular granulated sugar. Feel free to use that, or the granulated sugar of your choice, in place of the coconut sugar.

Flour: The original recipe calls for regular all-purpose flour. Feel free to use that if you do not need the recipe to be gluten-free. For recipe testing, I used King Arthur all-purpose gluten-free flour blend. Use any all-purpose gluten-free blend you like, but make sure it is a measure-for-measure blend .

Oil-free option:  Replace the oil with additional full-fat, well-stirred canned coconut milk or coconut cream.

Nutrition

Serving: 1slice | Calories: 186kcal | Carbohydrates: 27.6g | Protein: 2.1g | Fat: 8.3g | Saturated Fat: 7.5g | Sodium: 167mg | Fiber: 1.8g | Sugar: 16.3g

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