Imagine sinking your fork into a decadent, impossibly moist chocolate cake that's not only incredibly delicious but also completely vegan! This Chocolate Brownie Olive Oil Bundt Cake is the ultimate dessert that proves plant-based baking can be luxurious, rich, and absolutely irresistible. With its deep chocolate flavor, tender crumb, and surprise bursts of melted chocolate chips, this cake will make you forget it's a healthier alternative to traditional desserts. Whether you're a committed vegan, a curious foodie, or simply someone who loves mind-blowing chocolate treats, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 10 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup olive oil
- 1 cup almond milk
- 1/4 cup applesauce
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a 10-inch bundt pan with olive oil or vegan butter, ensuring all grooves and corners are well-coated. Dust the pan lightly with cocoa powder to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. This will help remove any lumps and ensure a smooth cake texture.
- In a separate medium bowl, whisk together the sugar, olive oil, almond milk, and applesauce until the mixture is smooth and well combined. The olive oil will provide a rich, moist base for the cake.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can lead to a tough cake texture.
- Fold in the vegan chocolate chips, distributing them evenly throughout the batter. The chips will create delightful pockets of melted chocolate in the finished cake.
- Pour the batter into the prepared bundt pan, using a spatula to spread it evenly and tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 35-40 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out with a few moist crumbs but no wet batter.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This allows the cake to set and makes it easier to remove from the pan.
- Carefully invert the cake onto a wire cooling rack. If needed, gently tap the bottom of the pan to help release the cake.
- Allow the cake to cool completely before slicing. Optional: dust with powdered sugar or drizzle with a vegan chocolate glaze for extra indulgence.
Tips
- Use high-quality olive oil for the best flavor - extra virgin olive oil will add a subtle richness to the cake.
- Make sure all ingredients are at room temperature to ensure smooth mixing and even baking.
- Do not overmix the batter - mix just until ingredients are combined to keep the cake tender.
- Grease the bundt pan meticulously to prevent sticking - use a pastry brush to get into all the intricate grooves.
- Let the cake cool completely before removing from the pan to maintain its beautiful shape.
- For an extra touch of elegance, serve with a dusting of powdered sugar or a drizzle of vegan chocolate ganache.
- This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- For best results, use fresh baking powder to ensure the cake rises properly.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 16g
Saturated Fat: 3g
Cholesterol: 0mg
