This chocolate bundt cake is the perfect chocolate choice for a Christmas dinner table. It is simple to make: all you need to do is make the sponge and then a chocolate ganache pouring sauce. No faffing around with layers or cutting sponge, this is a simple, fail-safe recipe which fulfils all the plant-based chocolate desires at Christmas!
The sponge follows my classic vegan sponge technique. It involves making a vegan buttermilk with nut milk and apple cider vinegar. This curdles to form a consistency similar to buttermilk. Then, dry ingredients such as flour, baking powder, soda, salt and cocoa powder are combined with the buttermilk alongside sugar and oil. This process creates a moist, fluffy and super decadent chocolate sponge which shocks any non-vegan!
This recipe is made extra decadent and delicious by the chocolate ganache pouring sauce. This chocolate ganache is SO easy to make, using only two ingredients: chocolate and coconut milk. When it is still warm, it pours onto the chocolate sponge to create the most delicious pairing! I recommend making the ganache sauce when you are ready to serve the dessert as it will set if you leave it to cool for too long. If you do want to make it ahead of time, you could simply reheat the ganache sauce briefly in the microwave when serving. This will loosen the ganache up again and enable you to pour it onto your chocolate sponge!
This is the perfect choice if you have people around your Christmas dinner table who aren't keen on the more traditional Christmas puddings. This is a chocolate delight that anyone will love! I will definitely be making this for Christmas as the chocolate dessert option.
I hope you love this chocolate bundt cake recipe as much as I do! Please do let me know if you try it or if you have any questions in the comments section below or on Instagram.
Lots of love.
Chocolate Bundt Cake
- 500 ml Almond Milk unsweetened
- 1 ½ tablespoon Apple cider vinegar
- 350 g Sugar caster, super-fine, white
- 150 ml Vegetable oil
- 2 teaspoon Vanilla extract
- 325 g Flour plain, white, all-purpose
- 125 g Cocoa powder
- 1 ½ teaspoon Baking soda (bicarbonate of soda)
- 1 teaspoon Baking powder
- 1 teaspoon Salt
For the ganache sauce
- 180 g Chopped chocolate I used a semi-sweet dark chocolate
- 200 ml Coconut milk from a can
- Any decorations of choice I used redcurrants and rosemary
- Pre-heat your oven to 180°C/ 356°F.
- Pour your milk and apple cider vinegar into a large bowl and whisk together briefly, until just combined. Set this aside for a couple of minutes. It will curdle (but don't worry- this is what we want!).
- In another bowl, sieve the flour, cocoa, soda, baking powder and salt. Mix these dry ingredients together with a spoon. Then, into your bowl with the buttermilk, place your caster sugar, vanilla extract + vegetable oil. Whisk together until just combined. Then, pour your wet ingredients into your dry ingredients bowl, whisking as you go.
- Pour your chocolate cake batter into a large bundt cake tin (mine was 8 inches). I use a silicone one so greasing isn't needed. But if you use a metal bundt tin you will need to grease the tin with butter before you pour the batter in. Bake for 1 hour. Then leave to completely cool.
- When you are ready to serve the cake, make the pouring sauce. Place your coconut milk into a saucepan and bring to a boil. In a separate bowl, add your finely chopped chocolate. Once your milk has been bought to boiling temperature, pour the milk on top of the chocolate. Leave for 4 minutes without touching it. Then, once the 4 minutes is up, whisk it together until all incorporated. A beautiful silky, shiny ganache sauce should be created!
- Remove your bundt cake from its tin and place it on your desired serving plate. Then, decorate with some of the chocolate pouring sauce (ensure you leave some for individual plating) and whatever else you wish; I chose redcurrants and some rosemary! Then, slice the bundt cake and pour the remaining chocolate ganache sauce on top of the individual servings. ENJOY!