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Vegan Chocolate Bundt Cake has incredible ingredients with Kahlua being one of them. It's an easy recipe but complex enough to make you feel as if you’ve created something that should be served at the finest of restaurants.

Here is a very simple way to spruce up your lifestyle. Do absolutely nothing different except eat a little bit healthier.

Do you think this chocolate cake is healthier? It is!

You won’t believe the ingredients! I don’t want to tell you what they are because it will ruin the surprise.

Let’s just say - it is like cake from a fine restaurant and there is no refined sugar or butter inside.

Chocolate is the way to everyone’s heart. Especially when it is rich and made with healthier ingredients. Isn’t that a nice way to treat yourself and your loved ones?

Deep rich chocolate batter is poured into a bundt pan (any shape you like). Bundt pans make cakes look much more special. Like you worked really hard but all you really did is use a different pan.

I’m all about having something that looks good anyway. Pretty and good. Don’t get me wrong. We have plenty of days where we 'dish it up ourselves' but that is also a fun way to eat.

That’s another way to improve your lifestyle. Have fun! If you enjoy everything that you are doing then you are always having a good time. It is easy to put a positive spin on everything.

I guess you’ve figured out what I am going for in this post. Giving you a wonderful chocolate cake recipe, a Vegan Chocolate Bundt Cake recipe, and nudging you toward a healthier and happier lifestyle.

💭 Making life easier in the kitchen

Getting out a paper and pencil to outline the weeks meals is a huge help. Shopping is easier and you won’t ever have to wonder “What’s for dinner tonight”. Have your favorite, fast breakfast ingredients in the cupboard or freezer at all times. Something like, granola and your favorite dairy-free milk. Muffins that are pre-made and in the freezer. Breakfast burritos that are all ready to zap in the microwave. No pressure morning - done. Have pre-made lunches in the freezer such as wrap ingredients, soups, chilis, taco fillings and bean patties for burgers. So easy - done. Dinner - this runs the gamut. If you're eating at home or having company - appetizers are a wonderful meal. They call them tapas in Spain which means little delicious dishes (my paraphrasing). So … have appetizer ingredients ready or go for crostinis, mini pita pockets, lettuce stuffing or wontons. Enchiladas, dahls, pizzas, or any of many casserole meals can be prepared and held in the fridge or freezer. Just ready for the baking. Skillet dinners and Asian stir-fries are also quick meals. Dinner - done. Now for snacks and desserts. This Vegan Chocolate Bundt Cake recipe or Cranberry Date Breakfast Bars or No Bake Protein Peanut Butter Balls or any other of your favorites.

🥘 Ingredients

Coffee liquor such as Kahlua - it's a deep sweet rich flavor.

Dates - are a major part of the sweetener for the cake but they are blended smooth.

Instant Coffee Granules - leaves no coffee taste it just adds to the depth of the chocolate flavor.

Coconut sugar - adds a different type of sweet flavor in a very understated way.

Dairy-free milk - is part of the needed liquid. I used coconut milk this time around.

Extra virgin olive oil - is for the cakes additional liquid.

Vanilla extract - adds so much flavor to the mix.

Organic Whole-wheat flour - adds fiber and nutrients to the main batter for this cake.

Unsweetened cocoa powder - makes everything deep and rich and chocolate.

Baking soda - is a leavening agent.

Semi Sweet Chocolate Chips - is for the simple frosting.

🔪 Instructions

Brush the inside of the bundt pan with oil.

In a small saucepan add the coffee flavored liquer and the dates. Cook over low heat for 20 minutes.

Stir in the instant coffee granules when the liquid is hot.

Take off heat and let cool.

When cooled - puree in a food processor until smooth. It does not have to be completely smooth but very close.

In a large bowl mix the pureed date mixture, coconut sugar, almond milk, oil, and vanilla.

Use another bowl and sift the flour, cocoa and baking soda together.

Stir into the date mixture until well mixed.

Pour into the prepared bundt pan and bake at 350 degrees 40 minutes.

Remove from the oven and let cool in the pan for 10 minutes.

Gently remove the cake from the pan and let cool on a rack.

Melt the chocolate in a microwave for a few seconds. Stir and heat in the microwave a few more seconds. Keep a very close eye on the chocolate because it can burn.

It does not have to be completely melted because the chocolate will continue to melt in its own heat as it sits a minute.

Drizzle the chocolate around the top of the bundt pan and let it naturally drip down the sides.

Coconut sugar isn’t as sweet as refined white sugar and has a much mellower taste.

The dates are the miracle workers in this batter. They are cooked down to almost a jam and everything blends so beautifully.

I happened to use Unsweetened Coconutmilk but I know many dairy-free milk varieties would work just the same. Stick to unsweetened though because all the ingredients are already well balanced for the perfect texture and taste.

📖 Vegan cake recipes

A quick moist 8"x8" sheet pan Vegan Chocolate Cake that will satisfy anyone's craving.

Blueberry Breakfast Cake with Lemon Glaze comes from a loaf pan and is moist like a cake.

If you love the look of a bundt cake and want to try the best fruitcake ever made then check out this Amazing Fruitcake Bundt Cake recipe.

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. Read my disclosure policy here.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

📋 Recipe

Vegan Chocolate Bundt Cake Ginny McMeans Incredible Chocolate Bundt Cake is easy but complex enough to make you feel as if you’ve created something very special. 5 from 4 votes Print Recipe Prep Time 20 mins Cook Time 40 mins Total Time 1 hr Course Dessert Cuisine Cake, Vegan Servings 8 Servings Calories 419 kcal Ingredients 1x 2x 3x 1 cup coffee liquor

1 cup dates - pitted

2 teaspoons Instant Coffee Granules

1 cup coconut sugar

1 cup dairy-free milk

1/4 cup extra virgin olive oil

1 teaspoon vanilla extract

1-1/4 cup whole wheat flour

1/4 cup Unsweetened Cocoa powder

1 teaspoon Baking Soda For the topping: 1/2 cup Semi Sweet Chocolate Chips melted Instructions Brush the inside of the bundt pan with oil.

In a small saucepan add the coffee flavored liquer (such as Kahlua) and the dates. Cook over low heat for 20 minutes.

Stir in the instant coffee granules when the liquid is hot.

Take off heat and let cool.

When cooled - puree in a food processor until smooth. It does not have to be completely smooth but very close.

In a large bowl mix the pureed date mixture, coconut sugar, dairy-free milk, oil and vanilla.

In another bowl sift the flour, cocoa and baking soda together.

Stir into the date mixture until well mixed.

Pour into the prepared bundt pan and bake at 350 degrees 40 minutes.

Remove from oven and let cool in the pan for 10 minutes. Gently remove the cake from the pan and let cool on a rack.

Melt the chocolate in a microwave for a few seconds. Stir and heat in the microwave a few more seconds. Keep a very close eye on the chocolate because it can burn. It does not have to be completely melted because the chocolate will continue to melt in it's own heat as it sits a minute.

Drizzle the chocolate around the top of the bundt pan and let it naturally drip down the sides. Notes The cake freezes beautifully. If you are freezing the whole cake to serve later - don't frost yet. If you have some leftovers to freeze then it is not a problem to have it already frosted. The frosting just might get a little marred before it is frozen. Nutrition Serving: 1 Slice Calories: 419 kcal Carbohydrates: 56 g Protein: 2 g Fat: 17 g Saturated Fat: 13 g Sodium: 184 mg Potassium: 309 mg Fiber: 3 g Sugar: 42 g Vitamin C: 0.2 mg Calcium: 24 mg Iron: 2.3 mg Tried this recipe? Let us know how it was!

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Photos from my original creation in 2016.







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