Chocolate Chip Bundt Cake

Front shot of Chocolate Chip Bundt Cake
Aerial shot of Chocolate Chip Bundt Cake with chocolate chips on the sides
Sliced Chocolate Chip Bundt Cake in a saucer
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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. 

Author: Sarah Leadon
Rate
Average: 5 (2 votes)
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Serves
12-16 persons

Ingredients

Instructions

Preheat oven to 350 °F.
In a small bowl, add flaxseed meal and water. Whisk to combine and set aside for 5 minutes.
Grease a bundt cake pan with a non-stick cooking spray that contains flour. 
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. 
Place the chocolate chip bundt cake onto a plate
Add the powdered sugar to a small sieve—dust the cake with powdered sugar before serving—best paired with a refreshing punch such as Caribbean Fruit Punch.

This recipe has been meticulously written by an independently selected Editorial Team or community member. In an effort to be fully transparent, Classic Bakes may earn a small commission from the external links on this page (at no cost to you) should you decide to buy any product. The links do not influence the recipes and are there for your convenience only. We use the income to offset costs such as website hosting, maintenance and to pay our editors. We know you will appreciate the hard work required to bring such high quality recipes to you for free. We thank you very much for your support.
Keywords
chocolate chip bundt cake, pumpkin, banana, sour cream, peppermint, double chocolate, recipe

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