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Vegan Mocha Bundt Cake

A deliciously moist, vegan & GF mocha bundt cake with chocolate glaze
Prep Time 15 mins
Cook Time 50 mins


  • 2 cups GF self raising flour
  • 1 cup oat flour
  • 1 1/2 cups caster sugar (could swap for coconut palm sugar)
  • 3/4 cup olive oil
  • 2 heaped tbsp cacao powder
  • 1/2 cup non-dairy milk
  • 1/2 cup fresh espresso
  • 1/2 cup mocha almond milk (could swap for regular non dairy milk)
  • Tsp apple cider vinegar
  • 1 1/2 tsp baking powder
  • Pinch salt


  • 80 g dark chocolate
  • 1/4 cup vegan single cream
  • 1/4 cup freshly brewed espresso


  • 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.
Course: Dessert
Cuisine: Baking
Keyword: banana bread, gluten free, bundt cake, chocolate bundt cake, coffee cake, mocha cake