Preheat your oven to 180c and lightly grease your bundt tin.
In a jug, combine your milks and apple cider vinegar and set aside.
Mix togther all of your dry ingredients in a large mixing bowl.
Add in the olive oil, espresso and then your milk and cider vinegar mixture. Fold together to form a smooth batter, then transfer this into your cake tin.
Bake in the oven for around 50 minutes, until cooked through. Allow your bundt to cool in the tin for around 20 minutes. Then, carefully place a plate or cooling wrack over the top and delicately flip to release the cake.
Whilst your cake is cooling, melt the chocolate, then stir through the vegan cream and freshly brewed espresso.
Pour this over your cake and garnish with fresh fruit.