Vegan Chocolate Bundt Cake (Gluten-Free, Oil-Free Option)
Easy and amazing chocolate Bundt cake that is both vegan and gluten-free!
Servings: 1 large Bundt (24 slices)
Ingredients
- 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
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