This Triple Chocolate Bundt Cake is rich, fudgy, and packed with deep chocolate flavor. Topped with a glossy chocolate icing that sets into a crackly finish, it’s an easy vegan dessert that’s perfect for celebrations, sharing, or whenever you’re craving an intensely chocolatey cake.
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A Simple Guide to This Chocolate Bundt Cake
Using cocoa powder, melted dark chocolate, and chocolate chips gives this Bundt cake a rich, deeply chocolatey flavor, while hot coffee deepens the cocoa without making it taste like coffee. The batter is easy to mix with a whisk, much like my Chocolate Olive Oil Cake, so it feels manageable for a birthday or when company’s coming. Grease every nook and the center tube of the pan, then invert the cake after 10 minutes while it is still warm enough to release cleanly. The icing sets firm rather than staying soft like a ganache, so pour it over the completely cooled cake as soon as it is thick and glossy. For more simple plant-based baking, try my Vegan Vanilla Cupcakes or Vegan Lemon Pound Cake.
Instructions
Follow along with this step-by-step guide to make your Triple Chocolate Bundt Cake. You’ll find all the exact times, temperatures, and measurements in the recipe card below.
Step One: Melt the dark chocolate until smooth, then set it aside to cool slightly.
Step Two: Whisk together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.
Step Three: Add the oat milk, oil, and vanilla extract, then mix until the batter is smooth.
Step Four: Stir in the hot coffee and melted chocolate until fully combined, then gently fold through the chocolate chips.
Step Five: Pour the batter into a well-greased Bundt pan. Bake until the cake is risen and a skewer inserted into the center comes out clean.
Step Six: Whisk together the chocolate icing until thick, smooth, and glossy.
Step Seven: Pour the icing over the completely cooled cake while it is still pourable. Leave it to set before slicing and serving.
Storage
Store the Triple Chocolate Bundt Cake covered at room temperature for up to 3 days to keep the crumb soft and the icing intact. For longer storage, freeze individual slices or the whole cake in an airtight container for up to 3 months, then thaw at room temperature before serving.
Expert Tips
Bring the oat milk and melted chocolate to a similar warm temperature before mixing them together to help the batter stay smooth and prevent the chocolate from seizing.
FAQ
Not at all. The coffee simply enhances the chocolate flavor without making the cake taste like coffee.
Yes. Replace the coffee with hot water and add a little white vinegar to maintain the acidity while still helping deepen the chocolate flavor.
Make sure the pan is thoroughly greased, especially around the center tube. Turning the cake out while it’s still warm also helps prevent sticking.
Serving Suggestions and More Recipes
Serve slices with fresh berries, a dollop of vegan whipped cream, or a scoop of dairy-free vanilla ice cream. It’s also delicious alongside a cup of coffee or tea to complement the rich chocolate flavor.
If you’re looking for more chocolate bakes, try these Vegan Chocolate Cinnamon Rolls or Vegan Chocolate Chip Pancakes for another chocolate-filled treat. For a fruity option, Vegan Raspberry Muffins are soft, fluffy, and a great choice for breakfast, brunch, or afternoon tea.
Triple Chocolate Bundt Cake Recipe
Ingredients
Cake
- 2 cups all-purpose flour 240 g
- 1¼ cups light brown sugar 255 g
- ¾ cup cocoa powder 60 g
- ½ tsp salt 3 g
- 2 tsp baking powder 8 g
- 1 tsp baking soda 4 g
- ½ cup neutral oil 120 ml
- ¾ cup oat milk or other non-dairy milk, 180 ml
- ½ cup hot coffee 120 ml
- 1 tsp vanilla extract 5 ml
- 4 oz dark chocolate melted (112 g)
- ¾ cup chocolate chips 135 g
Chocolate Icing
- 4 tbsp coconut cream 60 ml
- 1½ cups powdered sugar 180 g
- 4 tbsp cocoa powder 20 g
- Pinch salt about 0.5 g
- ½ tsp vanilla extract 3 ml
Instructions
- Preheat the oven to 350°F (175°C). Grease a 10-inch Bundt pan (minimum 6-cup/1.5 L capacity) thoroughly with cooking spray or vegan margarine.
- Melt the dark chocolate using a heatproof bowl over simmering water or in short bursts in the microwave. Set aside.
- In a medium bowl, whisk together the flour, brown sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the oat milk, oil, and vanilla extract to the dry ingredients and whisk until smooth.
- Stir in the hot coffee and melted chocolate until fully combined, then gently fold in the chocolate chips.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 35 to 40 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then carefully invert onto a wire rack. If needed, briefly dip the outside of the pan in hot water to help release the cake.
- To make the icing, heat the coconut cream and vanilla until hot but not boiling. Remove from the heat and whisk in the cocoa powder until smooth, then whisk in the powdered sugar and salt until thick and glossy.
- Pour the icing over the completely cooled cake immediately before it begins to firm up. Let the icing set before slicing and serving.
Notes
- Chocolate flavor: Cocoa powder, melted dark chocolate, and chocolate chips create an intensely rich chocolate cake with plenty of depth.
- Oil: Neutral oils such as canola, sunflower, or vegetable oil produce the best flavor and texture.
- Coffee: Hot coffee blooms the cocoa and deepens the chocolate flavor. To make the cake without coffee, substitute hot water and add 1 tbsp (15 ml) white vinegar.
- Variation: Replace the neutral oil with olive oil, the coffee with red wine, and add 1 tsp ground cinnamon (2 g) for a richer flavor profile.
- Orange chocolate version: Replace the coffee with orange juice, add 2 tsp orange zest (4 g) to the batter, and stir a little orange zest or orange extract into the icing.
- Storage: Store covered at room temperature for up to 3 days. Best enjoyed the day it is made.
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