Who wouldn't want a slice of soft, fluffy vanilla cake with chocolate chips in every bite? But since regular vanilla cake contains dairy and eggs, we decided to whip up a vegan chocolate chip bundt cake. After all, just because you're vegan doesn't mean you have to miss out on a slice of decadent cake.
We used flaxseeds as a substitute for eggs, coconut cream, and coconut milk to give the Chocolate Chip Bundt Cake a subtle hint of coconut flavor. Since this cake is baked in a Bundt pan, there's no need to add overly sweet frosting. Instead, the Bundt pan will give the cake a beautiful, distinctive doughnut shape. In addition, a simple light dusting of powdered sugar will add a beautiful flare to the cake.
2 tablespoons Ground Flaxseeds
6 tablespoons Water
1/2 cup Vegan Butter, softened
1 cup Granulated Sugar
1 teaspoon Vanilla Extract
2 cups All-Purpose Flour
2 teaspoons Baking Powder
1/2 cup Coconut Cream
1/2 cup Coconut Milk
1 tablespoon Fresh Lemon Juice
1 1/4 cups Vegan Chocolate Chips
2 tablespoons Powdered Sugar
Place the vegan butter and granulated sugar into a stand mixer. With the paddle attachment, mix vegan butter and sugar for 1-2 minutes until light and fluffy.
Add the flaxseed mixture and vanilla extract.
Whisk the all-purpose flour and baking powder in a medium bowl. Whisk the coconut cream, coconut milk, and fresh lemon juice in a separate medium bowl.
Mix 1/3 of the dry ingredients, then add 1/2 of the coconut milk mixture. Continue adding the flour and coconut milk mixture until all ingredients are gone.
Fold in the chocolate chips.
Pour the chocolate chip cake batter into the prepared Bundt pan and smooth it into an even layer with a spatula.
Bake chocolate chip bundt cake for 40 minutes until a toothpick inserted into it comes out clean.
Let the chocolate chip bundt cake cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
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