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.
As always, I love to see you guys take these recipes and make them your own. If you use this recipe as is or use it for inspiration, I’d love to see your creation. Tag me @holefoodbakery and/or use the hashtag #holefoodbakery so I don’t miss it.