


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.
Ingredients
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











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