Chocolate Bundt Cake (vegan and gluten-free)

Chocolate Bundt Cake (vegan and gluten-free)

What can be simpler than a chocolate bundt cake that is both vegan AND gluten-free?

Nothing in my mind!  This cake can be frozen, you can add a dusting of cocoa or confectioner’s sugar, or you can add a glaze….and it is a great gift to take with you to get-togethers.  Folks who do not have to avoid eggs, dairy, and gluten cannot taste the difference!

Vegan Gluten-free Chocolate Bundt Cake Recipe


  • 2  ½ cups gluten-free all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups  table sugar
  • ¾ cup olive oil
  • ½ cup strong brewed coffee ( I make a dark roast K-cup using only 4 oz water)
  • 2 teaspoons pure vanilla
  • 2 teaspoons apple cider vinegar
  • 1 cup plant-based milk (well-whisked before measuring) I prefer Cashew but almond or oat milk work well
  • Optional: extra unsweetened cocoa powder for sprinkling


  1. Preheat oven to 350F (or 325F if using a dark pan). Spray Bundt pan (minimum 10-cup capacity) with cooking spray or rub with plant butter.
  2. Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl.
  3. In a large bowl, beat sugar and oil with an electric mixer on medium speed until combined. Beat in coffee, vanilla and ACV.
  4. With mixer on low speed, alternately beat in flour mixture and plant milk, making 3 separate additions of flour and two of milk, and beating until incorporated. Transfer batter to prepared pan and smooth the top.
  5. Bake in the preheated oven for 40 to 55 minutes or until a tester inserted in the center comes out clean. Let cool in pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
  6. If desired, lightly dust cake with cocoa powder.

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