Gluten Free Vegan Chocolate Bundt Cake

Make this simple vegan chocolate bundt cake that also happens to be gluten free when you’re craving a bit of chocolate! No eggs? No problem! You won’t need them for this gorgeously tender cake that’s baked into a pretty bundt shape.

Why You’ll Love Thie Vegan Chocolate Bundt Cake Recipe

A solid vegan cake is one you’ll want to file away, and this vegan chocolate bundt cake also happens to be gluten-free, making it check several boxes! Here’s why you’ll love it:

• Tender crumb. This cake is not at all dry, yet it holds together beautifully despite not having any eggs as a binder. The oat and almond flours create a gorgeous and tender crumb without any dairy needed.
• Easy. This cake just needs to be whisked together – no mixer required!
• Suits many needs. If you need a vegan AND gluten free chocolate cake, this recipe has you covered. It will work for those who don’t eat gluten, dairy, or eggs, plus it tastes delicious!

What You’ll Need

Below I’ve outlined what you’ll need to make a vegan gluten free chocolate bundt cake. The full ingredient amounts and detailed instructions are in the recipe card lower down – this is just an overview.

• Oat flour – Oat flour is a consistently fantastic gluten-free flour for baked goods
• Almond flour – Use finely ground almond flour rather than almond meal for a lighter texture
• Cocoa powder – Unsweetened cocoa powder is best
• Granulated sugar
• Brown sugar – Light or dark brown sugar is fine
• Leavening agents – Baking soda and baking powder
• Salt – I always use fine sea salt in my baking recipes!
• Coffee – Or substitute water
• Vegetable oil – Or you can use coconut oil or olive oil
• Vanilla – Pure vanilla extract will give the best flavor

How to Make a Vegan Chocolate Bundt Cake

• Whisk: In a large bowl, whisk together the dry ingredients. In another bowl whisk together the coffee, oil, and vanilla.
• Combine: Whisk the wet ingredients into the dry.
• Bake: Grease a 9-inch bundt pan, add the batter, then bake for 35-45 minutes or until a cake tester comes out clean.
• Cool: Let cake cool in the pan for 10 minutes then invert onto a wire rack.

Tips and Substitution Suggestions

If you can’t have oat flour, no problem. I’ve included some substituion options below for some of these ingredients:

• Oat flour substitute – Swap sorghum or millet for the oat flour.
• Almond flour substitute – Try teff flour or tiger nut flour.
• Gluten-free flour substitute – You can use 2 ¼ cups of gluten-free all-purpose flour for the oat and almond flours.
• Make refined sugar-free – Swap coconut sugar for the granulated sugar and brown sugar to make this cake refined sugar-free.
• Rest the batter – Let the batter rest while the oven heats – this will help the gluten free oat flour hydrate (absorb) the liquid in the batter, leading to a finer crumb once the cake bakes.
• Weigh your ingredients – Gluten free baking benefits so much when you can weigh out the flours. I’ve provided cup and weight measurements in the recipe below.

Serving Suggestions

I like this cake plain, or dusted with a little powdered sugar. You could also drizzle it with a quick chocolate glaze, or serve it with sorbet or vegan (if needed) ice cream, or whipped coconut cream or whipped cream.

Storage Options

Here’s how to store this vegan chocolate bundt cake:

• Counter – Cover the cake with plastic or foil or place it in an airtight container and keep it on the counter for up to 2 days.
• Fridge – Wrap the cake tightly in plastic and store it in the fridge for up to 5 days.
• Freezer – Wrap the whole cake or individual slices in plastic wrap, then foil, and store it in the freezer for up to 3 months. Defrost the cake in the fridge before serving it.

More Gluten Free Chocolate Cake Recipes

• Gluten Free Buttermilk Chocolate Cake
• Oat Flour Chocolate Cake
• Gluten-Free Easy Vegan Chocolate Cake

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Vegan Chocolate Bundt Cake

Nicole Spiridakis

Make this simple vegan chocolate bundt cake that also happens to be gluten free when you're craving a bit of chocolate! No eggs, no problem! You won't need them for this gorgeously tender cake that's baked into a pretty bundt shape.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dessert

Cuisine American

Servings 10 servings

Calories 384 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups oat flour , 230 grams
• ½ cup almond flour , 70 grams
• ½ cup dutch processed cocoa powder
• ½ cup granulated sugar
• 1 cup brown sugar
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 cup coffee or water
• ½ cup + 1 tablespoon vegetable oil
• 2 teaspoons pure vanilla extract

Instructions

 

• In a large bowl, whisk together flour, cocoa powder, sugars, baking soda, baking powder, and salt. In a medium bowl, whisk together coffee, oil, and vanilla.
• Add the wet ingredients, all at once to the dry ingredients and whisk until just combined.
• Place rack in the center of the oven and preheat oven to 350℉. Grease a 9-inch bundt pan with vegetable shortening and dust with cocoa powder.
• Pour the batter into the prepared pan. The batter will be relatively thick. Let the batter rest while the oven heats, then bake for 30-35 minutes or until a cake tester inserted into the center of the cake comes out clean.
• Remove from the oven and allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely before serving.

Nutrition

Calories: 384kcalCarbohydrates: 58gProtein: 5gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 244mgPotassium: 234mgFiber: 5gSugar: 31gCalcium: 49mgIron: 2mg

Did you make this recipe?Let me know in the comments how it went!