• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Vegan Cakes and Pies

    Vanilla and Chocolate Swirl Bundt Cake with Chocolate Fudge Glaze

    Published: Feb 17, 2015 · Updated: Mar 4, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Bundt cakes are everyday cakes—easy to make (using just one pan) and delicious eaten as they are or dressed up with a simple glaze or icing. This swirled Bundt cake will satisfy both chocolate-lovers and those who favor vanilla: The two batters meet in the middle and bake, making for a pretty design when you cut and serve it. The addition of a quick chocolate glaze makes it that much more irresistible; to further embellish this cake, serve it with fresh berries or a dollop of nondairy ice cream.From Real Food For Everyone by Ann Gentry, founder of Real Food Daily restaurants in Southern California. Recipe reprinted by permission, © 2015 Andrews McMeel Publishing. Photos by Sara Remington.

    Recipe

    Vegan Chocolate Vanilla Bunt Cake

    Vanilla and Chocolate Swirl Bundt Cake with Chocolate Fudge Glaze

    Bundt cakes are everyday cakes—easy to make (using just one pan) and delicious eaten as they are or dressed up with a simple glaze or icing.
    5 from 1 vote
    Print Pin Rate Email
    Course: Vegan dessert
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Bundt Cake recipe, Chocolate Bundt Cake, Chocolate Fudge Glaze
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 12 to 16
    Calories: 477kcal
    Author: Veg Kitchen

    Ingredients

    Cake

    • Non-aerosol nonstick cooking spray
    • 3½ cups unbleached white flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • 1 teaspoon fine sea salt
    • 1½ cups pure maple syrup
    • ⅔ cup neutral cooking oil
    • 1 tablespoon apple cider vinegar
    • 1¾ cups plain or vanilla soy milk
    • 1 tablespoon plus ½ teaspoon vanilla extract
    • ⅓ cup unsweetened cocoa powder
    • 2 tablespoons decaffeinated instant coffee powder

    Glaze

    • 1 cup semisweet chocolate chips
    • 2 tablespoons pure maple syrup
    • 3 tablespoons rice milk
    US Customary - Metric

    Instructions

    • Position a rack in the center of the oven and preheat the oven to 325°F. Spray a 9- to 10-inch Bundt cake pan with non-aerosol nonstick cooking spray.
    • Whisk the flour, baking powder, baking soda, and salt in a large bowl to blend. Using a handheld electric mixer, beat the maple syrup, oil, vinegar, and 1½ cups of the soy milk in a large bowl to blend. Add the flour mixture and mix just until blended.
    • Transfer half of the batter to a second bowl. To the first bowl of batter, mix in 1 tablespoon of the vanilla. To the second bowl of batter, mix in the cocoa powder, coffee powder, the remaining ¼ cup soy milk, and the remaining ½ teaspoon vanilla.
    • Pour the chocolate batter into the prepared pan, then pour in the vanilla batter. Do not worry about mixing the 2 batters together to create a marble effect; as the cake bakes, the batters will blend together on their own to create a pretty design. Bake until a toothpick inserted near the center comes out with some crumbs attached, about 50 minutes.
    • Let the cake cool in the pan on a rack for 30 minutes, then invert the cake onto the rack and let cool completely. At this point, the cake can be made 1 day ahead and stored airtight at room temperature.
    • For the glaze, stir the chocolate chips in a medium bowl set over a saucepan of simmering water until the chocolate melts completely. Remove the bowl from over the saucepan.
    • Stir in the maple syrup and rice milk. Drizzle the glaze over the cake and let stand until the glaze is set. The glaze looks best the day it is made, so plan to serve the cake the same day you glaze it.
    • Cut the cake into wedges and serve.

    Nutrition

    Calories: 477kcal | Carbohydrates: 69g | Protein: 6g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 473mg | Potassium: 339mg | Fiber: 3g | Sugar: 33g | Vitamin A: 143IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 3mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

    Vegan Chocolate Vanilla Bunt Cake recipe

     

    *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

    More Vegan Baking and Sweets

    • vegan fudgesicles
      Vegan Fudgesicles
    • vegan chocolate cookies
      Vegan No-Bake Chocolate Cookies
    • vegan desserts chocolate
      Vegan Chocolate Orange Cake
    • avocado cookies
      Vegan Chocolate Avocado Cookies (with double chocolate chunks!)

    Reader Interactions

    Comments

    1. Adrian says

      May 04, 2015 at 12:46 pm

      This is awesome! I have some dietary restrictions I have to work around but I think I can incorporate these recipes into some existing ones. I use cookies from http://www.cooperstreetcookies.com bc they are nut free, dairy free, etc. It helps!

    5 from 1 vote (1 rating without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media

    111 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Additional Recipe Ratings

    Something went wrong. Please try again.