Makes one 12 cup Bundt, serves 16

Active time: 15 minutes || Total time: 2 hours

Does chocolate cake ever need an introduction, or is this pretty self-explanatory?

Fine, I will spell it out for you: I was craving chocolate cake!

And I wanted something supermoist, you know, the kind of cake that melts in your mouth and melts your heart and makes you forget about the snow outside that might not ever melt!

I’ve been on a Bundt kick lately, because they’re so casually fancy, and I’ve just been too busy for anything more than one bowl and one baking pan. I threw in some chocolate chips and dusted with powdered sugar to at least give the appearance of effort. And if you’ve got a bushel of strawberries burning a hole in your produce pocket then now is a good time to use ’em.

So there you have it! A deeply delicious and chocolatey cake that you never need a special occasion to bake. Tonight I’m going to share it with my writing group because another bonus? You can eat it with one hand!

Notes

~ I used coconut yogurt, but I think any plain or vanilla yogurt will work. I really like the So Delicious brand.

~ For the boiling water that you add at the end, make sure to measure it after boiling, not before, since some might evaporate.

~ I pulled everything off with a simple whisk, but feel free to use an electric hand blender if you prefer!

~ If you can’t accept a Bundt Cake without icing, try the ganache here.

Ingredients

1 1/4 cups plain or vanilla vegan yogurt (see note)

1 1/2 cups sugar

3/4 cup non-dairy milk (I used almond)

1/2 cup canola oil

1 tablespoon pure vanilla extract

2 1/2 cups all purpose flour

1 cup unsweetened cocoa powder

1 tablespoon baking powder

1 teaspoon salt

1/3 cup boiling water

1 cup semi-sweet chocolate chips

To decorate:

2 tablespoons powdered sugar

Fresh strawberries

Directions

Preheat oven to 350 F. Lightly grease a 12-cup Bundt pan.

In a large mixing bowl, whisk together the yogurt, sugar, milk and canola oil until smooth, about a minute. Mix in the vanilla.

Sift in about half of the flour, cocoa powder, baking powder and salt. Mix until almost smooth, then add the remaining flour and hot water. Mix again until smooth. It’ll be relatively thick.

Fold in the chocolate chips. Transfer batter to prepared Bundt pan and bake for 55 minutes to an hour. A knife inserted through the center should come out clean, but because of the chocolate chips it might be hard to tell. Just make sure there’s not a bunch of batter on it.

Let cool for 20 minutes or so, then invert on to a cooling rack to cool completely. Because the cake is so moist it may take a little tapping to get the cake to release.

Once completely cool, dust with powdered sugar and serve with strawberries!