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    Home » Popular » Vegan

    May 12, 2012 American Recipes

    Mini Chocolate-Espresso Bundt Cakes-easy vegan chocolate cake recipe

    Jump to Recipe - Print Recipe

    Mini Chocolate Espresso Bundt Cakes are so easy to put together and totally vegan. You could also make it is a large Bundt or even as cupcakes!

    A really easy vegan chocolate cake recipe that makes the cutest mini Bundt cakes! If you have any family or friends that are dairy-free, they will love these cakes!

    The recipe is completely no-fuss; truly easy to put together!

    There isn’t much I need on Mother's Day. It’s just another day, really. Not that I wouldn’t mind breakfast in bed. I’ll take eggs Benedict and a hot cup of coffee. The New York Times would be lovely, thank you.

    But I know I am just dreaming. And you may be dreaming of what you could make for your mom or wife or just someone you really dig! The way to every women’s heart just may be with chocolate.

    One bundt cake is perfect but SIX mini bundt cakes is a stroke of sheer genius! You will make your mom or favorite lady just BEAM with happiness.

    image of mini chocolate espresso Bundt cakes

    The cakes are wonderful with just a touch of coffee flavor and a little kick of vermouth. If you don’t want to make the cake boozy, just add the vanilla. But boozy is better sometimes.

    These mini-bundts are the start of a series I will be doing this summer: Summer Sweets. I know summer isn’t officially upon us, but here in South Florida…we are already at the cusp of a long, hot summer season.

    overhead image of chocolate cakes on a baking rack

    Have you never baked a cake before? Don’t fret! This is the perfect first cake to bake for your mom (or aunt, or grandma, or best-friend). It’s simple and fuss-free.

    overhead image of mini chocolate cakes on a baking rack

    I just love this chocolate cake recipe. It's vegan (no dairy or eggs) and it is so moist and wonderful! I made this vegan chocolate cake back in December and it's been a regularly requested cake here by my family and neighbors.

    You don't miss the eggs or the milk. If you prefer to use regular milk, go ahead.;)

    overhead image of mini chocolate cakes on a baking rack

    It turns out perfect every time. You don’t own a mixer? NO problem. You can mix the whole cake by hand. To all the mom’s out there: Happy Mother’s Day! You all deserve lots of delicious chocolate cake.

    slightly adapted from The Post Punk Kitchen

    What you need to make mini chocolate espresso Bundt cakes:

    • dark chocolate chips
    • hot brewed coffee (I used espresso)
    • almond milk (or your favorite non-dairy milk or milk)
    • apple cider vinegar
    • granulated sugar
    • canola oil
    • vanilla extract
    • all-purpose flour 
    • cocoa powder (Dutch-processed or regular)
    • baking soda
    • baking powder
    • sea salt

    How to make easy vegan mini Bundt cakes?

    Gather all your ingredients.

    Preheat oven to 350 F. Prep mini Bundt baking pan with baking spray (or a regular size Bundt pan).

    Put the chocolate chips in a medium bowl with hot coffee. Let it stand, stirring occasionally until the chocolate melts and the mixture is smooth.

    Whisk together the almond milk (or whatever milk you chose) and vinegar in a large bowl, and set aside for a few minutes to curdle (yes, you’re making a vegan “buttermilk”). Add the sugar, oil, vanilla, vermouth and mix well.

    In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.

    Add in two batches to wet ingredients and beat until no large lumps remain. If you have a some tiny lumps in the batter, not a huge problem.

    Spoon the batter carefully into a pastry bag and pipe evenly into your pan(s) or carefully spoon the batter into the pan; smooth the top of the batter.

    Bake about 15-20 minutes, or until the center of a toothpick inserted in the center emerges clean. Check the cakes at 15 minutes (every oven is different, and they may be ready sooner).

    Allow the  mini-bundt pans to cool about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. For a  large bundt cake, let it cool completely before inverting onto your serving plate.

    Can I make one Bundt cake?

    Yes, instead of 6 mini Bundt cakes, you could make one large Bundt cake.

    How full should you fill mini Bundt pans?

    There is no need to fill all the way to the top. It may seem you aren't filling enough, but 2/3 of the way full (which is about 1 cup batter per each mini Bundt). This will make sure they don't overflow and bake evenly.

    Happy Baking!

    Some other chocolate recipes to enjoy:

    • Best Ever Chocolate Raspberry Brownies
    • Chocolate Crackle Cookies
    • Chocolate Rye Crumb Cake
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    Mini Chocolate-Espresso Bundt Cakes

    Mini Chocolate Espresso Bundt Cakes are so easy to put together and totally vegan. You could also make it is a large Bundt or even as cupcakes!
    Prep Time10 mins
    Cook Time20 mins
    Course: Dessert
    Cuisine: American
    Keyword: Bundt Cake, chocolate cake, dairy free, vegan
    Servings: 6 mini Bundt cakes
    Author: Lora

    Ingredients

    • ¼ dark chocolate chips
    • ¼ cup hot brewed coffee I used espresso
    • 1 cup almond milk or your favorite non-dairy milk or milk
    • 1 teaspoon apple cider vinegar
    • ¾ cup granulated sugar
    • ⅓ cup canola oil
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • ⅓ cup cocoa powder Dutch-processed or regular
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • ¼ teaspoon salt

    Instructions

    • Preheat oven to 350 F. Prep mini Bundt baking pan with baking spray (or a regular size Bundt pan). 
    • Put the chocolate chips in a medium bowl with hot coffee. Let it stand, stirring occasionally until the chocolate melts and the mixture is smooth.
    • Whisk together the almond milk (or whatever milk you chose) and vinegar in a large bowl, and set aside for a few minutes to curdle (yes, you’re making a vegan “buttermilk”).
    • Add the sugar, oil, vanilla and mix well.
    • In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
    • Add in two batches to wet ingredients and beat until no large lumps remain. If you have a some tiny lumps in the batter, not a huge problem.
    • Spoon the batter carefully into a pastry bag and pipe evenly into your pan(s) or carefully spoon the batter into the pan; smooth the top of the batter.
    • Bake about 15 minutes or until the center of a toothpick inserted in the center emerges clean.
    • Allow the  mini-bundt pans to cool about 10 minutes before inverting the pans onto a cooling racks to remove the cakes. For a  large bundt cake, let it cool completely before inverting onto your serving plate.

    Notes

    Tips:
    Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
    If you don't have mini Bundt molds, coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Fill each cup two-thirds full. Bake 13 to 15 minutes or until a toothpick inserted near the centers comes out clean. Cool 2 minutes in cups; remove and cool completely. Dust with confectioner's sugar or your favorite glaze.
    These cakes will keep for about a week in the refrigerator if stored in a sealed container. Allow to come to room temperature before serving.
    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
    « Raisin Focaccia {focaccia con uva passa}
    Browned Butter Banana Bundt Cake »

    Reader Interactions

    Comments

    1. Mari says

      May 12, 2012 at 5:42 pm

      I would love something chocolate! Very nice mini bundts. Have a fabulous Mother's Day Lora 🙂

      Reply
    2. Roxana GreenGirl {A little bit of everything} says

      May 12, 2012 at 7:12 pm

      Breakfast in bed?! Sign me up! but just like you, unless I make it, it ain't gonna happen!
      What a delicious bundt cake Lora! I'm having trouble getting the cake out of the pan so now I'm afraid on making another bundt 🙁 I'll just have to see what everyone comes up with

      Reply
    3. RecipeNewZ says

      May 12, 2012 at 7:31 pm

      I love this cake! The flavors, the simplicity, the looks - it's just perfect! Beautiful recipe! Happy Mother's Day to you Lora 🙂

      I would like to invite you to share this post (and other posts 🙂 ) on a new photo based recipe sharing site that launched only this Monday. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author's site.

      It's called RecipeNewZ (with Z) - http://recipenewz.com

      I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board 🙂

      Reply
    4. Terra says

      May 13, 2012 at 1:01 am

      They do look lovely! I love making cake, AND love coffee....perfect! Take care, Terra

      Reply
    5. Rosie'sCountryBaking says

      May 13, 2012 at 2:09 am

      These look delicious, I love bundts too! I will try to link one of my bundt recipes up 🙂

      Reply
    6. Elin says

      May 13, 2012 at 2:31 am

      Happy Mother's Day to you Lora and have a blessed day with your lovely kids and hubby !

      Reply
    7. Amy says

      May 13, 2012 at 3:28 am

      Lora, these sound delicous! I love that they are individually sized, although I have a feeling I would eat more than one ;)! Happy Mother's Day!

      Reply
    8. A Thought For Food says

      May 13, 2012 at 11:20 am

      Well, I can't think of a more lovely way to celebrate Mother's Day than with a bundt cake. Hope you get your breakfast in bed too!

      Reply
    9. Marnely Rodriguez-Murray says

      May 13, 2012 at 12:05 pm

      These are just perfect! Love how moist they look!

      Reply
    10. megan nones says

      May 13, 2012 at 6:48 pm

      I made this scrumptious chocolate goodness, but as muffins...didn't have bundt pans 🙁 Happy mother's day!! :))

      Reply
    11. Lisa says

      May 14, 2012 at 1:05 am

      Happy Mother's Day, sweet Lora! Those bundts look so decadent, and you're right..6 IS better than one. Love individual cakes that aren't cupcakes lol BTW, I do have a bundt I came up with last year, but I added too much filling and it exploded. Perfect time to decrease the filling and try again for #SummerSweets!

      Reply
    12. notterschool says

      May 14, 2012 at 7:33 am

      Lora I would like to say you happy mother day. It is mother day’s prefect recipe and best to way delight Mom 🙂

      Reply
    13. Carolyn says

      May 14, 2012 at 11:35 am

      Those are just gorgeous, Lora! There is something so enchanting about mini bundt cakes. Happy Belated Mother's Day!

      Reply
    14. Becky says

      May 14, 2012 at 12:22 pm

      Lora,
      Happy Belated Mother's Day! I would be happy woth one of your Mini Chocolate Espresso Bundt Cakes for breakfast.

      Congrats on the Top 9 Today!

      Reply
    15. Lael Hazan @educatedpalateael says

      May 14, 2012 at 12:58 pm

      Happy belated mother's day. I need to get one of those mini-bundt pans. It is definitely time and you are inspiring!

      Reply
    16. Rachel @ Baked by Rachel says

      May 14, 2012 at 3:18 pm

      Happy belated mother's day Lora! These mini bundt cakes are fantastic! Who wouldn't want their own cake?! 🙂

      Reply
    17. D B says

      May 14, 2012 at 5:20 pm

      Congratulations on making the foodbuzz Top 9!

      Reply
    18. Paula says

      May 14, 2012 at 9:26 pm

      Beautiful bundt recipe and I love that you made them in mini bundt pans. They are the cutest. Hope you got your breakfast in bed yesterday 🙂

      Reply
    19. KonstantKraver says

      May 15, 2012 at 2:51 am

      What gorgeous little bundt. I love the idea of summer desserts

      Reply
    20. Reem | Simply Reem says

      May 15, 2012 at 5:24 am

      adorable!!!
      These mini bunt cake look gorgeous and with expresso... perfect!!

      Reply
    21. Ilke says

      May 15, 2012 at 11:29 am

      They look so cute. I love eating mini bundts. Never made one since everything is consumed in large amounts in my home and at the office! You have very good projects piling up. I still have to make foccacia and link up. Can't wait to try the summer desserts.

      Reply
    22. EA-The Spicy RD says

      May 15, 2012 at 1:50 pm

      What a lovely Mother's Day present! I adore the minis and definitely think I need to get to work on a gluten-free version of these bunt babies! Hope you had a wonderful Mother's Day 🙂

      Reply
    23. Sara @ Saucy Dipper says

      May 15, 2012 at 5:53 pm

      A Bundt Blog Hop! How cute. I may even try to play!

      Reply
    24. Kim - Liv Life says

      May 15, 2012 at 6:24 pm

      Happy Mother's Day Lora!! These cakes for my mother's day would have made my day. All my favorite flavors, and I love the mini size!

      Reply
    25. Vicki @ WITK says

      May 15, 2012 at 8:46 pm

      All I have is a big bundt 🙂 Your flavors sound great, I recently made a tangerine bundt that should make its way to pinterest soon!

      Reply
    26. Shulie says

      May 16, 2012 at 1:25 pm

      Love these bundts and the series Lora.Love bundt cakes a slice goes so well with tea. I've got the mini bundt pans bit haven;t given them a test run!

      Reply
    27. Georgia | The Comfort of Cooking says

      May 16, 2012 at 4:16 pm

      I love these mini bundt cakes, Lora - they're so adorable! Great recipe! I hope you had a wonderful Mother's Day with your family.

      Reply
    28. kankana says

      May 16, 2012 at 10:00 pm

      Nothing can beat a most chocolate cake! Can have that every day .. like every single day 😀
      The mini ones are so cute to look at.

      Reply
    29. Kelly | Eat Yourself Skinny says

      May 16, 2012 at 10:34 pm

      What a great recipe, this looks super delicious! 🙂

      Reply
    30. Lemons and Anchovies says

      May 17, 2012 at 4:15 am

      Lora, I love these mini bundt cakes. Chocolate and espresso go so well together. I can imagine how absolutely yummy these are. 🙂

      Reply
    31. Karriann says

      May 18, 2012 at 4:11 am

      They look fab! Drizzle some chocolate syrup or caramel on top of those and they're divine! 😉

      "Happy Cooking"

      Reply
      • Savoring Italy says

        May 18, 2012 at 5:25 pm

        Chocolate syrup and caramel!:)xx thank you:)

    32. Tickled Red says

      May 18, 2012 at 4:27 pm

      Lora these are perfect! Mini and with espresso...MmmMmm ;D

      Reply
    33. Tickled Red says

      May 18, 2012 at 4:29 pm

      Lora these are perfect! Mini & with espresso...MmmMmm ;D

      Reply
      • Savoring Italy says

        May 18, 2012 at 5:24 pm

        Thanks for linking up, Shari:)LOVE your pumpkin honey bundt!xx

    34. simple baking says

      May 19, 2012 at 4:35 pm

      Lovely bundts Lora. Thanx for the bloghop.

      Reply
    35. Baker Street says

      May 21, 2012 at 2:16 am

      I LOVE bundt cakes and this is such a beautiful series! Off to link a few of my posts 🙂

      Reply
    36. Savoring Italy says

      May 21, 2012 at 12:18 pm

      I love them too and so happy you linked up, An:)I'll add them to the pinterest page. Thank you:)

      Reply
    37. CJ - Food Stories says

      May 26, 2012 at 5:02 pm

      Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can't wait to see what your next post will be!

      Reply

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    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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