Bundt cakes should be in every baker’s secret arsenal. Bundt cakes look elegant and like you spent hours in the kitchen while in reality, your pretty pan did most of the work. Shhh – It will be our little secret! No frosting is needed for most bundt cakes, including this chocolate beauty. You can add a glaze if desired but the cakes are sweet and pretty enough to stand on their own. Right before serving, garnish with a sprinkling of sprinkles, powdered sugar, or edible flowers.
2.5 c. all-purpose flour
1.75 c. sugar
1 c. cocoa powder
1 T. black cocoa powder (optional)
1 t. espresso powder
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 c. unsweetened almond milk
2/3 c. EVOO or avocado oil
1/4 c. apple cider vinegar
1 T. vanilla extract
Preheat oven to 350. Lightly oil bundt pan.
Sift together dry ingredients. In seperate bowl, whisk together liquids.
Slowly stir in liquids to dry mixture until just combined.
Pour into prepared pan and bake 42-47 minutes until cake passes the toothpick test.
Let cake cool before loosening gently with a rubber spatula and flipping onto serving plate.
Garnish before serving and enjoy!
Bundt Pans > Regular Pans:
I used the Nordic Ware Jubilee Bundt pan that my sister-in-law got me for Christmas. I am almost embarrassingly in love with this pan – my google history has way too many “what else can I make in a bundt pan?” queries right now. Get your own here (affiliate link):
Bundt pan newbie or prefer a more streamlined look? I also own (and love to use) the Nordic Ware Pro Form Anniversary Cake Pan (thanks hubby!). Get it here (affiliate link):
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Do you have a favorite bundt pan? Let me know below!