This easy vegan root beer bundt cake with a hard chocolate root beer drizzle shell is as delicious as it is impressive.
As soon as the temperature even begins to think about heating up, I want ice cream and root beer floats. The flavor of root beer always brings back a sense of nostalgia for warm days. It brings me back to baseball games and nights outdoors with my cousins.
This cake tastes like those memories to me and I wanted to share that with you.
Why You'll Love This Recipe
- Served with vanilla ice cream, this vegan root beer bundt cake tastes just like a root beer float.
- Bundt cakes are always a super fun way to take cakes to the next level without really any extra added effort. The design of the bundt pan does the work for you.
- Does this cake have a strong root beer flavor? Both the cake and the drizzle contain root beer, so that flavor definitely comes through. I would say it’s more a subtle flavor though and not super aggressive or in your face. If you’d like an even stronger root beer flavor, I would add root beer extract so that you can get a stronger flavor without sacrificing the consistency of the cake.
- Does this work with other sodas? I haven’t tried it, so I cannot say for certain. I would imagine that another dark soda would have similar results. I’ll definitely try out some others in the future. Maybe a cola with a cherry drizzle or something like that.
Looking for More Cake (and Cake-Inspired) Recipes?
Vegan Root Beer Bundt Cake
For the Cake:
- 2 tbsp flax meal
- 5 tbsp water
- 1/2 cup nondairy milk
- 1/2 tbsp apple cider vinegar
- 1/2 cup vegan butter melted
- 1 cup root beer (8 ounces)
- 2 tbsp cocoa powder
- 2 cups all purpose flour
- 2 cups sugar
- 1/2 tsp baking soda
For the Glaze:
- 1/2 cup root beer (4 ounces)
- 1/4 cup vegan butter
- 1 tbsp cocoa powder
- 2 cups confectioner's sugar sifted
For the Cake:
- Preheat oven to 350*F and grease a 12 cup bundt pan. I like to use a mix of equal parts vegetable oil, vegetable oil, and shortening and I spread it on using a silicone basting brush.
- Combine the flax meal and water in a small bowl and stir. Set aside for at least 5 minutes.
- Combine the nondairy milk and apple cider vinegar to make a buttermilk. It should curdle just a bit. Set aside.
- Add the melted butter, root beer, and cocoa powder to a mixing bowl and stir to combine.
- In a separate bowl, place the flour, sugar, and baking soda and whisk to combine.
- Pour the dry ingredients into the wet and stir just until you no longer see dry flour.
- Add the flax mixture and "buttermilk" to the stand bowl and stir until smooth and well combined, scraping the sides and bottoms of the bowl as needed.
- Add the batter to the prepared pan and bake for 45-50 minutes at 350*F.
- Allow to cool for at least 20 minutes before running a knife along the edges to loosen them and then inverting onto a wire cooling rack.
For the Glaze:
- In a small saucepan, bring the root beer to a boil and cook for 10-15 minutes until it has reduced by half.
- Stir in the butter and cocoa and mix to combine.
- Once the butter has melted, add the confectioner's sugar 1/2 cup at a time, stirring in between additions, and then stir until smooth.
- Pour immediately over the cake as this glaze begins to harden very quickly.