Simple Chocolate Bundt Cake

This simple chocolate bundt cake is moist, delicious, and made in one-bowl! Top with your favorite glaze (chocolate one included) or a light dusting of powdered sugar. Vegan friendly with gluten free and refined sugar free options. If there’s one dessert that’s always a good idea, it’s chocolate cake. There aren’t many occasions where a simple chocolate cake wouldn’t be welcome. In fact, if you’re ever wondering what to make for that potluck, serve to dinner guests, or take over to that new mom home from the hospital, it’s chocolate cake.  Unless one of those people are deathly allergic to chocolate. 😳 Then make this easy vanilla cake instead! I’m actually surprised I haven’t shared this simple cake here on the blog yet. It just so happens to be vegan friendly and includes a gluten-free + refined sugar free option as well, but you most likely won’t even notice. It’s just moist and chocolatey deliciousness! I know some people are a little intimidated when it comes to making bundt cakes. Maybe you’ve had one too many cakes stick to the pan and break apart, which is honestly upsetting when you’ve put time, effort, and ingredients into a recipe. But I haven’t had any issues with this cake, and I’ve made it several times, using different bundt pans! One tip to ensure your cake comes out cleanly is to liberally grease your pan, making sure to get inside every nook and cranny. I use a pastry brush and an all-vegetable shortening and spend a lot of time greasing every corner of the pan before pouring in the batter. It helps to use a non-stick bundt pan if you can. Make sure to also let the cake cool in the pan on a wire rack for 10–15 minutes before inverting. If you try to get the cake out of the pan as soon as it comes out of the oven, it’s hot and delicate, which can cause it to break apart easily. I like to top this cake with a simple chocolate glaze, but you can also serve it plain with a dusting of powdered sugar. This cake is rich with a tender crumb and I truly hope it becomes one of your favorites as well! Enjoy!

Simple Chocolate Bundt Cake

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★★★★★

5 from 2 reviews

• Author: Joscelyn Abreu
• Total Time: 1 hour
• Yield: 10–12 servings 1x

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Description

This simple chocolate bundt cake is moist, delicious, and made in one-bowl! Top with your favorite glaze (chocolate one included) or a light dusting of powdered sugar. Vegan friendly with gluten free and refined sugar free options.

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Ingredients

Scale 1x2x3x

• 3 cups all-purpose flour or gluten free flour blend
• 2 1/4 cups coconut sugar or pure cane sugar
• 3/4 cup cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cup milk of choice
• 3/4 cup brewed coffee or additional milk
• 3/4 cup oil of choice if using coconut oil, melt first
• 1 tablespoon apple cider or distilled white vinegar
• 1 tablespoon vanilla extract
• 1/2 cup chopped semi-sweet chocolate or mini chocolate chips, optional

Chocolate Glaze:

• 1/2 cup chopped chocolate or chocolate chips (milk, semi-sweet, or bittersweet)
• 2–3 tablespoons milk of choice (I used almond milk, but canned coconut milk and heavy cream work well)
• 1/2 tablespoon butter or coconut oil
• 1–2 teaspoons maple syrup or honey, to sweeten (only if needed)

Chocolate Glaze Option 2:

• 1 cup powdered sugar
• 2 tablespoons cocoa powder
• 1 tablespoon melted butter or coconut oil
• 2 tablespoons milk of choice, more may be needed
• 1/2 teaspoon vanilla extract, optional

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Instructions

1. Preheat oven to 350ºF. Generously grease 10–12 cup bundt pan with shortening. Set aside.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk in milk, coffee, oil, vinegar, and vanilla, stirring until batter is smooth. Fold in chocolate.
3. Pour batter into pan and place pan pan on baking sheet. Place into oven on middle rack and bake for 40–55 minutes, just until the center of the cake is set and a toothpick inserted near the middle comes out with only a few moist crumbs. Bake time will vary based upon the pan you use and your oven. Begin checking on the cake at around 40 minutes.
4. Let cake cool in the pan on a wire rack for 10–15 minutes. Lightly pat the sides of the pan to help loosen the cake, then invert cake onto a wire rack or cake plate to cool completely before drizzling with glaze.

Glaze option 1:

1. Combine chocolate, 2 tablespoons milk, and butter in a microwaveable dish. Heat in 30 second intervals, stirring well in between, until chocolate is fully melted (about 30-90 seconds, depending on your microwave.) Add additional warm milk if needed to thin. Alternatively, you can heat mixture over the stove in a double boiler.
2. Can stir in a little maple syrup/honey or powdered sugar if you want it sweeter.

Glaze option 2:

1. In a small bowl, whisk together powdered sugar and cocoa powder. Whisk in melted butter and 1 tablespoon of milk. Add additional milk, if needed, until you get your desired consistency. Stir in vanilla.

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: dessert, cake, refined sugar free, vegan