The world’s best vegan, moist chocolate bundt cake recipe (favorite recipe)
Darling Recipe, vegan, easy
This cake is seriously so moist and sweet and spectacular that nobody would know it’s vegan! It tastes especially delicious served with a cup of tea or coffee—or whipped cream. We love these types of desserts for a gathering with friends on a Sunday afternoon.
Nutrition Info Per Serving Carbs: 47g Protein: 3g Fat: 10g Calories: 290
1 ¼ cups all-purpose flour, plus extra for dusting your pan ⅓ cup cocoa powder, unsweetened 1 tsp baking soda Pinch of salt 1 cup warm water 1 cup cane sugar ⅓ cup vegan butter, melted, plus extra for greasing your pan 1 tsp lemon juice 1 tsp vanilla extract
¼ cup vegan butter, unsalted if possible
⅓ cup powdered cane sugar
2 tbsp cocoa powder, unsweetened
1 tsp vanilla extract
Begin by preheating the oven to 350 degrees F and greasing the bundt cake pan with vegan butter. Add a few spoons of flour into the pan and tip the pan from side to side to distribute the flour and coat the pan.
In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Whisk the dry mix to combine and set aside.
In another medium bowl, combine the water, butter, sugar, lemon juice, and vanilla then whisk together until smooth.
Add the wet to the dry ingredients and whisk until combined and smooth.
Pour the batter into the bundt cake pan and bake it on the center rack of your oven for 35-40 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for at least 20 minutes. When it is cool enough to remove, transfer it to a wire rack and cool it down further.
When the cake is fully cooled, prepare the icing. Melt the butter in a small saucepan. Add the rest of the icing ingredients and whisk until all of the sugar is dissolved. Pour the glaze on top of the cake, then slice and serve.
Want vegan dessert recipes that taste good and are simple to make?
Liquid dark chocolate is the secret ingredient to making these brownies so gooey and moist. Add extra cocoa powder, because who ever said no to more chocolate?! These cakey, fudgy brownies are an absolute delight.
We know, we know – we had you at “no baking”! Ditch the oven for some lovin’ of these delicious treats! They’re filled with walnuts and dates, making a delectable dessert. Rich, quick, and raw, raw, raw!
Makes: 9 Medium Brownies
Prep Time: 15 Minutes
2 cups packed pitted dates, such as Medjool
1 ½ cups walnuts, unsalted
½ cup cocoa powder, unsweetened
1 tsp vanilla extract
2 tbsp coconut oil, melted
¼ cup cocoa powder, unsweetened
¼ cup pure maple syrup
1 tsp vanilla
In a food processor, blend the dates, walnuts, cocoa powder, and vanilla extract, until the mixture comes together evenly. The walnut pieces should be small and the batter should be slightly sticky.
Line an 8×8-inch square baking pan with parchment or wax paper. Press the brownie batter into the pan and spread out evenly. Set aside.
Melt the coconut oil in a microwave or saucepot until just melted.
In a bowl, combine all of the ganache ingredients and whisk until smooth.
Pour the ganache on top of the brownie batter and tip the pan from side to side to spread the ganache evenly.