This Chocolate Bundt Cake started vegan. It was until I added the chocolate chips, but you can definitely keep it vegan. Now that we got that out of the way, let me tell you how chocolate full this cake is. And, by adding the espresso powder… it goes all the way to the best chocolate bundt cake we’ve tasted for a long time.
Here at home we are big chocolate fans, and by we it’s mostly dad. He is a tough critic and he is very patient with me with all the baking experiments, both success or failures, and it was only fair that after baking so many non-chocolate goodies, I baked a chocolate-full one. This goes great with strawberries or vanilla ice cream on the side, and most definitely doesn’t need any chocolate buttercream. It is chocolaty enough. A bit of powder sugar is the perfect finish to this chocolate beauty.
The original recipe calls for 1 cup of warm coffee, but since I have my espresso powder, I replaced that with 1 tablespoon espresso powder and increased the water to 1 ½ cups. Now, the batter, as Joy mentions, is thick. Don’t fret! It will bake beautifully! The bundt cake lasted for a few days, and it definitely is a recipe I will keep as a favorite.
Bake it this weekend for the chocolate lover in your life!
Vegan Chocolate Bundt Cake
Recipe adapted from Joy the Baker
Makes 1 9-inch chocolate bundt cake
2 ¼ cup all-purpose flour
½ cup cocoa powder
1 ½ cups sugar
1 teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
1 tablespoon espresso powder
1 ½ cups warm water
½ cup plus 1 tablespoon grape seed or vegetable oil
2 teaspoons pure vanilla extract
1 ½ cups of chocolate chips
- Pre-heat oven to 350°F. Grease a 9-inch bundt pan with shortening and dust with flour and cocoa powder. Set aside.
- In a large bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, espresso powder and salt.
- In a medium bowl, whisk together the water, oil, and vanilla.
- Add the wet ingredients, all at once to the dry ingredients and whisk until just combined. The batter will be very thick.
- Stir in chocolate chips, if using.
- Pour the batter into the prepared pan. Bake for 30-35 minutes, or until a cake tester inserted into the center of the cake comes out clean.
- Remove from oven and let the cake cool in the pan for 10 minutes. Then, invert it onto a wire rack until completely cool.
- Dust with powdered sugar and serve.
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