Dairy-Free Decadent Chocolate Bundt Cake

Indulge your sweet tooth with this Dairy-Free Decadent Chocolate Bundt Cake—a rich, velvety dessert that's perfect for chocolate lovers seeking a dairy-free option. Made with unsweetened cocoa powder, coconut oil, and almond milk, this bundt cake achieves a moist and tender crumb while remaining completely dairy-free. The addition of brewed coffee enhances the deep chocolate flavor, while a hint of unsweetened applesauce keeps the cake incredibly moist without the need for butter. Studded with dairy-free chocolate chips for added bursts of sweetness, this elegant cake is a show-stopping centerpiece for any celebration. Quick to prepare in just 20 minutes and baked to perfection, it’s a crowd-pleasing treat that pairs beautifully with a drizzle of dairy-free glaze or a simple dusting of powdered sugar for a stunning finish. Perfect for vegans or anyone with lactose intolerance, this dessert is proof you don’t need dairy to enjoy a truly decadent chocolate experience!

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1.5 teaspoons baking soda
• 1.5 teaspoons baking powder
• 0.5 teaspoon salt
• 2 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 0.5 cup unsweetened applesauce
• 1 cup almond milk
• 1 cup brewed coffee, cooled
• 0.5 cup dairy-free chocolate chips
• 0.5 cup coconut oil (solid state), plus extra for greasing

Directions

Step 1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Generously grease a bundt pan with coconut oil to ensure the cake does not stick.

Step 2

In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until well combined.

Step 3

In another bowl, melt the coconut oil if solid. Then add granulated sugar, eggs, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is light and fluffy, about 2 minutes.

Step 4

Add the unsweetened applesauce to the coconut oil mixture and mix until fully incorporated.

Step 5

Gradually alternate adding the flour mixture and almond milk to the wet ingredients, beginning and ending with the flour mixture, mixing gently to incorporate each addition.

Step 6

Once combined, slowly pour in the cooled coffee, mixing at low speed until the batter is smooth.

Step 7

Gently fold in the dairy-free chocolate chips with a spatula.

Step 8

Pour the batter evenly into the prepared bundt pan. Tap the pan gently on the counter to remove any air bubbles.

Step 9

Bake in the preheated oven for 50 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for about 10 minutes, then carefully invert it onto a wire rack to cool completely.

Step 11

Once cooled, optionally dust with powdered sugar or drizzle with a dairy-free chocolate glaze before serving.

Nutrition Facts

Serving size	(1898.4g)

Amount per serving	% Daily Value*
Calories	4959.5

Total Fat 203.6g	0%
Saturated Fat 146.1g	0%
Polyunsaturated Fat 0.6g
Cholesterol 558mg	0%
Sodium 4103.7mg	0%
Total Carbohydrate 832.1g	0%
Dietary Fiber 101.8g	0%
Total Sugars 483.4g
Protein 101.2g	0%

Vitamin D 201.1IU	0%
Calcium 805.3mg	0%
Iron 60.9mg	0%
Potassium 4788.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 7.3%

Carbs: 59.8%