Vegan Chocolate & Vanilla Glazed Cake

Dessert, Vegan

If you like chocolate and vanilla, then you have to try this Vegan Chocolate & Vanilla Glazed Cake.  When preparing the two icings, I made the vanilla icing first, drizzled it on the cake and refrigerated it for about an hour.  Then I added the chocolate icing using my favorite non-dairy chocolate.  This cake was moist and delicious.  Most of all, it’s simple and easy to make.

I can find all of my baking ingredients from Whole Foods MarketWegmans and Sprouts Farmers Market.  They have an excellent assortment.

If you’d like to see some great kitchen essentials check out the ones I use at

Vegan Chocolate and Vanilla Bundt Cake

3 Cups of all-purpose flour @bobsredmill
2 Teaspoons of of baking powder
1 Teaspoon of baking soda
1/2 Teaspoon of Himalayan salt
3 Tablespoons of cornstarch
1/2 Cup of fresh squeezed lemon juice from a lemon
Zest of two lemons
1 Cup of coconut sugar
2 Teaspoons of vanilla extract
1 Cup of vegetable oil
2 Cups of vegan vanilla yogurt, unsweetened store brought. ( you can also make your own).

Vanilla Glaze:
1 1/4 Cup of organic confectioners powdered sweetener
2 1/2 Tablespoons of lemon juice (from 1 lemon)

Chocolate Glaze:
1/2 to 1 Cup of nondairy chocolate chips
1-2 Tablespoons of coconut oil

-Preheat the oven to 350F degrees.
-In a bowl, mixing bowl, whisk the flour, baking soda, baking powder, cornstarch and salt.
-In a bowl, mix the oil, sugar, yogurt, vanilla extract and lemon juice and zest until combined.
-Add flour to the wet mixture in 3 batches, combine ingredients thoroughly after each addition. Scrape down the sides of the bowl after each addition.
-Prepare a bundt pan by spraying with cooking spray. Pour the batter evenly into the bundt pan. Place the pan in the oven to bake 50 to 60 minutes or until a toothpick is inserted in the center comes out clean.
-Place the bundt pan on a rack for 10 minutes then unfold cake.
-Once the cake has cooled, prepare the vanilla glaze by mixing the confectioners’ sweetener with lemon juice. Drizzle it over the bundt cake as desired. Put in the refrigerator for 1 hour. Melt chocolate chips and coconut oil in a double boiler or microwave for 30 seconds or so. Stir until smooth and drizzle on top of the vanilla glazed cake. Put in refrigerator for 15 minutes to allow cake harden. Take out cake to become room temperature, slice and enjoy.

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