Dairy-Free Chocolate Bundt Cake

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This dairy-free chocolate bundt cake is a classic dessert recipe that everyone will love. It’s a delicious option for holiday baking and other special occasions.

It’s not a holiday without chocolate in my house. Apple pies and snickerdoodles are wonderful, but chocolate is central to just about any celebration for my family.

This dairy-free chocolate bundt cake is a no-fail recipe that’s hard not to love. The easy chocolate ganache topping takes it to the next level, and the sprinkling of shredded coconut gives it that winter holiday look and flavor.

This double chocolate bundt cake is the best dessert recipe!

How to Make this Dairy-Free Chocolate Bundt Cake Recipe

Ingredients

  • Flour – I use unbleached all-purpose flour in this recipe.
  • Cocoa Powder – This recipe features unsweetened cocoa powder.
  • Sugar – Organic sugar is a great choice for this dairy-free chocolate Bundt cake.
  • Salt, Baking Soda, Baking Powder – These contribute to the rise and texture of the cake.
  • Eggs – Use large organic eggs if possible.
  • Coconut Milk – You can use homemade coconut milk or a store-bought version. Canned full-fat coconut milk or boxed coconut milk will work.
  • Coconut Oil – I use organic coconut oil from Costco.
  • Pure Vanilla Extract – This adds depth of flavor to the cake.
  • Semisweet Chocolate – You can use chocolate chips or Baker’s chocolate.
  • Shredded Unsweetened Coconut – This is used for an optional garnish on top of the chocolate Bundt cake.
Dry ingredients in a bowl

Step One: Mix Dry Ingredients

In a large mixing bowl, mix together the flour, cocoa powder, sugar, salt, baking soda, and baking powder.

Dairy-free bundt cake ingredients in mixing bowl

Step Two: Add the Wet Ingredients

Add the eggs, coconut milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed for one minute, then add the boiling water and mix until combined.

Step Three: Bake the Dairy-Free Bundt Cake

Pour the batter into the well-greased Bundt cake pan. Bake the cake in a 350 degree oven for 35 to 40 minutes, or until a cake tester inserted into the cake comes out clean.

Dairy-free chocolate bundt cake with ganache being poured on top

Step Four: Make Dairy-Free Chocolate Ganache

Prepare the ganache by heating the chocolate chips and the additional ¼ cup of coconut milk in a small pot over medium-low heat until the chocolate is melted. Stir the glaze with a whisk while it’s melting. Once the cake is cooled, drizzle it with the chocolate ganache and top with shredded coconut.

How to Store Dairy Free Bundt Cake

Room Temperature Storage: This cake doesn’t need to be refrigerated. Store it in a covered container at room temperature for up to four days.

Freezer Storage: Leftovers can be stored in an airtight container in the freezer for several months.

Substitutions and Topping Alternatives

For a more intense chocolate flavor, use a cup of hot coffee in place of the boiling water. I use coconut milk, but you could also use another non-dairy milk such as almond milk, oat milk, or soy milk. Top the cake with sprinkles or berries in place of the shredded coconut if you’d like.

FAQ and Recipe Tips for this Dairy Free Chocolate Bundt Cake

What is the difference between a Bundt cake and a regular cake?

A Bundt cake is baked in a round Bundt pan. It has a shorter bake time since this shape bakes more quickly than a traditional round or rectangular cake. Bundt cake slices are tall, and they’re often drizzled with a glaze.

What makes this chocolate cake moist?

The coconut oil helps contribute to the moist texture of the cake. For best results, don’t leave the cake in the oven too long, or it may come out dry.

Can I Make this Chocolate Bundt Cake Gluten-Free?

This cake can be made with gluten-free flour in place of the all-purpose flour. It will taste great the day it’s made. The cake may dry out in the following days, so I recommend freezing leftovers for later if you don’t eat the whole gluten-free cake within the first 2 days.

Can I Make this Dairy-Free Chocolate Bundt Cake Vegan?

This cake can easily be made vegan. Use flax eggs or Just Egg in places of the eggs for a fully vegan version.

More Dairy Free Cake Recipes

Dairy-Free Chocolate Bundt Cake

This dairy-free chocolate bundt cake is a classic dessert recipe that everyone will love.
Print Recipe
5 from 2 votes
Dairy free chocolate bundt cake on a plate
Prep Time:15 minutes
Cook Time:35 minutes
Total Time:50 minutes

Ingredients

Ingredients for the Cake

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 cups sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 eggs
  • 1 cup coconut milk
  • 1/2 cup melted coconut oil
  • 2 tsp vanilla extract
  • 1 cup boiling water

Ingredients for the Chocolate Ganache

  • 1/4 cup coconut milk
  • 3 ounces semisweet chocolate coarsely chopped
  • 2 tbs shredded unsweetened coconut

Instructions

  • Preheat the oven to 350 degrees and grease a 10-inch bundt pan (or similar).
  • In a large bowl, combine the dry ingredients (flour, cocoa powder, sugar, salt, baking soda, baking powder).
  • Add the eggs, coconut milk, melted coconut oil, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed for one minute, then add the boiling water and mix until combined.
  • Transfer the batter to the prepared bundt pan. Bake for 35 to 40 minutes, or until a cake tester inserted in the center comes out clean.
  • While the cake is cooling, prepare the ganache by heating the chocolate chips and the additional ¼ cup of coconut milk in a small pot over medium low until the chocolate is melted. Stir with a whisk while it’s melting.
  • Cool the cake completely on a cooling rack. Once the cake is cooled, drizzle it with the chocolate ganache and top with shredded coconut.

Approximate Nutrition Info

Calories: 329kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 299mg | Potassium: 196mg | Fiber: 3g | Sugar: 29g | Vitamin A: 43IU | Vitamin C: 0.02mg | Calcium: 44mg | Iron: 2mg
Servings: 12
Calories: 329kcal
Cost: $.36 per serving

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Dairy-Free Chocolate Cake Recipe Price Breakdown

This recipe costs a total of $4.30 to make, or $.36 per serving. That’s a fantastic price for such a delicious, beautiful dessert! Try this dairy-free chocolate bundt cake the next time you want to impress a crowd.

Note: This post was originally published in 2016, and it was updated in 2024.

This double chocolate bundt cake is the best dessert recipe!

9 Comments

  1. 5 stars
    It looks and smells delicious! I did a half recipe to make two mini Bundt cakes for my son to eat at my daughter’s birthday party. Everyone is going to be jealous! He will be the only one with chocolate cake. I can’t wait for him to try it! Thanks for sharing this dairy free recipe. Usually folks use alternatives for flour and eggs, but he only needs the dairy substitute.

  2. 5 stars
    My niece is allergic to dairy. This cake was a huge success & super cute that my niece mentioned to her elementary school class, that over the weekend, she got “To have cake, Chocolate Cake.” 🙂

  3. My household is the same way as yours, our world basically revolves around chocolate 😉 This cake looks scrumptious, and I love that it’s dairy-free! Coconut substitutes work so well!

  4. Isn’t chocolate a food group? Lol. I’m with you, chocolate needs to happen for celebrations! This looks delicious! I’m not much of a baker, but if I have a recipe to follow I’m good. This looks do-able for me. 🙂

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