Vegan Easter Chocolate Bundt Cake
Serve up a stunner this Easter with this eggs-travagant vegan chocolate bundt cake.
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This vegan bundt cake is the perfect Easter treat – a light but moist chocolate sponge with an utterly indulgent smooth chocolate ganache. It will certainly impress your guests!
How to decorate your vegan chocolate bundt cake
Once you’ve coated your bundt cake with ganache, you can start to pile on your decorations. There’s no such thing as “too much” with a cake like this!
For our Easter treat, we’ve created a chocolate and spun sugar nest and piled up our cake with a batch of our vegan crème eggs. A drizzle of leftover fondant filling completes the look.
For a more colourful cake, why not add a rainbow of sugar-coated mini chocolate eggs or beans?
If you want to enjoy this vegan chocolate bundt cake all year round, try decorating it with your favourite filled vegan chocolates, truffles, or chocolate-coated fruits. You could even whip up a batch of chocolate covered strawberry truffles.
Place 15 chocolates or truffles at equal intervals around your cake and drizzle with melted vegan white chocolate for a sophisticated finish.
Recipe tip:
Turn your vegan chocolate bundt cake into a triple chocolate cake by using chunks of dark and white vegan chocolate to stir through your cake batter.
Total Time: 1 hour 10 minutes
Prep Time: 25 minutes
Cook Time: 45 minutes
Calories: 326
Servings: 15
Rating:
Nutritional information per serving:
Serving size
100g
calories
326
fat
17g
saturates
7.2g
carbs
41g
sugars
21g
fibre
9g
protein
4.2g
salt
0.53g
Total Time: 1 hour 10 minutes
Calories: 326
Servings: 15
Ingredients
Method
Ingredients
(Servings: 15)
- For the bundt cake
- 0.26666666666667 0.26666666666667 tsp cider vinegar
- 30 30 ml plant-based milk
- 25 25 g self-raising flour
- 5 5 g cocoa powder
- 20 20 g caster sugar
- 15 15 g dairy-free butter
- 0.13333333333333 0.13333333333333 tsp baking powder
- 6.6666666666667 6.6666666666667 g vegan chocolate chunks
- For the ganache
- 12 12 ml tinned coconut milk
- 13.333333333333 13.333333333333 g vegan chocolate chunks
- You will also need
- a large bundt cake tin
Method
- Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk.
- Add the self-raising flour, cocoa powder, caster sugar, butter, baking powder and buttermilk to a bowl and beat with a wooden spoon or an electric mixer until smooth. Then fold the chocolate chunks into the batter.
- Pour the mix into a well-oiled bundt cake tin and place into the oven to bake for 45 minutes. Remove the cake from the oven, once cooked, and leave in the tin for a few minutes before removing and transferring to a cooling rack.
- To make the ganache, bring the coconut milk to the boil, before pouring it over the chocolate chunks. Stir continuously until the chocolate has completely melted and the mixture is smooth.
- Allow the ganache to cool slightly and thicken before spreading it onto the bundt cake. Then place the cake in the fridge to set.
Not enough chocolate for you? Get even more egg-cellent vegan Easter recipes
