Vegan Chocolate Bundt Cake

Bundt cakes are Slovak Sunday’s classics. Quick and easy to make – dry and wet ingredients simply well mixed together and poured into a greased Bundt pan. My personal favorite is the plainest version of Bundt – either chocolate or marbled chocolate & vanilla cake. A piece of bundt is a real treat with a morning coffee a day after it’s baked. Yum

As it’s often true with vegan recipes, the taste & flavor is deeper and the dough fluffier and softer as no eggs or butter are used
(butter, eggs and even milk are heavier ingredients that make your dough rise/ pop less). This very delicate and taste-wise well-balanced cake (not too sweet) can beat any non-vegan version of a traditional Bundt cake. In my family, this is one of the most often baked Bundt cakes. Because there are no eggs in the recipe (substituted with ground flaxseeds) make sure to wait until the cake cools down to take it out from the pan and slice it. I know – not easy to resist a warm piece of cake 🙂 But! With time the cake really gets even better and it definitely tastes best the next day after it’s baked


80g AP Flour

60g Spelt Flour

10g Ground Flaxseeds

50g Coconut or Brown Sugar

5g Baking Soda

3g/ 1 Teaspoon Instant Coffee Powder, optional

A Pinch of Cinnamon and Salt

50g Dark Chocolate

100g Coconut Cream

50g Canola or Coconut Oil

40-60g Almond Milk, or any plant-based Milk

5g/ 1 Teaspoon Apple Cider Vinegar


1. Start with melting chocolate. In a medium-size bowl warm-up 100g of Coconut Cream until hot then add 50g of Dark Chocolate and stir until chocolate is completely melted. Stir in one Teaspoon of Instant Coffee Powder dissolved in a tablespoon of hot water (you won’t taste the coffee in your cake, coffee powder will enhance the chocolate flavor). Stir in 40g of Almond Milk, 50g of Canola/Coconut Oil and 1 Teaspoon of Apple Vinegar and set aside

2. In a separate bowl, combine together all dry ingredients (80g AP Flour, 60g Spelt Flour, 10g of ground Flaxseeds, 50g of Sugar, a pinch of Cinnamon and Salt and a teaspoon (5g) of Baking Soda and mix well

3. Now pour wet ingredients into dries and mix just until well incorporated (do not overmix). Pour the (semi-liquid, but runny) batter into a Bundt pan generously greased with oil and dusted with flour. (Note: if the batter is rather thick, pour in more almond milk until the batter is pourable). Bake for 30-35 minutes at 350° Fahrenheit/ 180° Celsius

4. Using a clean skewer, test if the cake is ready and bake for longer if needed. Let the cake cool down at room temperature, then carefully flip and transfer on a cake stand. The cake tastes best on the second day (if not eaten, store in an airtight container in the fridge and reheat before enjoying)

Dobrú chuť,

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