This swirly vegan bundt cake has a similar look to a classic marble cake, but BETTER. The chocolate sauce consists of melted coconut, some non-dairy milk, coconut blossom sugar, cocoa, and espresso powder. The espresso really gives this bundt cake a special touch. The cake is topped with melted chocolate, even more espresso, and chopped nuts. The glaze isn’t necessary, but it tastes amazing. So if you’re not in a rush, make the glaze! This vegan bundt cake would be a hit at any party or get together––it’s so beautiful and delicious!

Bundt Cake With Espresso Glaze [Vegan]

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12 pieces

Cooking Time



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)


  1. For the basic dough, combine the flour with coconut blossom sugar, vanillin, the ground nuts, baking powder, flax egg, and salt. Mix well.
  2. Gradually, add the oil and milks and combine until a uniform, creamy dough is formed (add more or less oil to make it the consistency you'd like). Fill the bundt form with the dough.
  3. For the chocolate sauce, melt the coconut in a bain marie. Add the remaining ingredients gradually and mix well. Remove the sauce from the water bath and let it cool briefly until it becomes slightly thicker. Stir occasionally.
  4. Fill the sauce also into the mold and spiral-coat with a fork (for classic marble cake optics).
  5. Bake the cake in a pre-heated oven at 347°F for about 1 hour and 10 minutes (the baking time may vary depending on your oven).
  6. Remove the bundt cake from the oven and let it cool completely in the mold (cover with a clean kitchen cloth so that it does not dry out).
  7. Take the cake out of the mold and glaze with the espresso glaze from melted dark chocolate or dark couverture, coconut, and espresso. Finally, beat the chopped nuts and let the glaze solidify.


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