Vegan Chocolate Bundt Cake

December 19, 2013

I love to bake. I bake 1-2 times a week and our cookie jar is rarely empty. So, for my son’s 2nd birthday I originally wanted to make a watermelon cake, but (duh!) watermelon isn’t in season. So I opted for a chocolate vegan bundt cake. It was very easy to make and only took me an hour.

2 cups flour
1 cup sugar
2 teaspoons baking soda
1 tablespoon corn starch
1/3 cup cocoa
1/2 teaspoon salt
1.5 cup applesauce

First mix applesauce and sugar, then add the dry ingredients. Place in a bundt pan (since the consistency is thick this works well) and make sure you spray the pan and lightly flour it before placing in a 325 degree oven for 55 minutes. For my bundt cake, I actually double the recipe (just in case) and had to cut the bottom to flatten out the foundation when it came out. Speaking of which, make sure you don’t let the cake dry in the bundt pan, remove it from the pan after it cools for a tiny bit (like 5-10 minutes).

Originally I wanted to make a coconut frosting (just take the coconut cream from a can and mix with a bit of vanilla and honey and mix), but I didn’t place the can in the refrigerator for at least six hours so that the cream and liquid would separate. So, at last minute, I piped on some Trader Joe’s cookie butter and topped it with some toasted coconut and almond slices as well as some fun jelly bellies to add some color.

It was a hit! I was happy everyone liked it since they are used to either the grocery store birthday cakes or the very rich cakes bought at bakeries. I’m known to bake my son’s birthday cakes – mainly because I want to minimize the food dye in their foods and I also think it’s fun, simple and easy. It doesn’t take too much time – it honestly took ten minutes to mix all the ingredients together before placing in the oven for almost an hour.  I already had all the ingredients at home, which meant I saved at least $30 had I purchased it elsewhere.

If you are not fond of baking my suggestion is to start baking because it is a lot easier than you think. It doesn’t take too much time and despite the obvious benefits of knowing what goes in your food, your children will love the baking process. My boys do!

Here’s the finished product:

bundt cake_vegan


  • Reply Rose December 31, 2013 at 6:40 pm

    Congratulations! You are beautiful and one to be admired. Glad to see you don’t let the turkeys get to you… there’ll always be the “nay-sayers” who are essentially jealous of your determination and success.

  • Reply y May 14, 2014 at 12:06 am

    The cake was chewy, moist, lightly sweet and incredibly delicious! Thanks for the recipe!

    • Reply Maria Kang May 22, 2014 at 8:53 pm

      I’m glad you liked it! I love it! It’s addicting actually.

  • Reply Claire Francine May 22, 2014 at 8:02 pm

    Hi. This looks so yummy. Did you just put the Trader Joe’s cookie butter as it is on top or did you mix some more ingredients?

    • Reply Maria Kang May 22, 2014 at 8:53 pm

      Claire I believe I mixed it with some coconut milk so it was thinner to drizzle on top.

  • Reply Rachel May 21, 2016 at 2:47 am

    Thank you so much for this recipe! I found it quite a few years ago now and have made it many many times for a little buddy with multiple allergies. He’s so often left out, but he knows when he’s coming to my house he won’t be. His face the first time I told him he could have the cake was absolutely priceless! His mom asked me to do his cake for his birthday party tomorrow, so I’m waiting on the cupcakes right now. Looks like 325 for about 20 minutes. 🙂

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