Bundt Cake With Espresso Glaze
[Vegan]

For the Basic Dough:

• 1 cup of whole wheat flour
• 1/2 cups of coconut blossom sugar (alternatively, use normal household sugar or cane sugar)
• A few drops vanilla extract or ground bourbon vanilla to taste
• 1/2 cups ground nuts or 1/3 cup coconut flour plus 1/4 cup sweet lupine flour (nut-free alternative)
• 3 1/4 teaspoons baking soda
• 1 flax egg (1 tablespoon ground flax seeds plus 3 tablespoons water)
• 1 pinch of salt
• 1/2 cup of neutral oil (e.g., rapeseed oil)
• 3/4 cup plus 2 tablespoons of rice milk (alternatively, almond, oat or soy)
• 2 1/4 cup of oat milk (alternatively, almond or soy)

For the Chocolate Sauce:

• 1/2 cup of coconut butter (alternatively, coconut oil)
• 2 tablespoons of coconut blossom sugar (alternatively, normal household sugar or cane sugar)
• 1 tablespoon espresso powder (alternatively coffee powder, optional)
• 2 tablespoons cocoa powder
• 1/2 cup plus 2 tablespoons oat milk (alternatively almond or soy drink)

For the Espresso Glaze:

• 3.5 ounces vegan dark chocolate
• 1 teaspoon coconut oil (alternatively coconut oil or rapeseed oil, optional)
• 1 tablespoon espresso powder (alternatively coffee powder, optional)
• Nuts, chopped (e.g., walnuts)
• You will also need a medium-sized bundt mold (for example of silicone, about 8 1/2-inches in diameter)