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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


  • 1/4 dark chocolate chips
  • 1/4 cup hot brewed coffee I used espresso
  • 1 cup almond milk or your favorite non-dairy milk or milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder Dutch-processed or regular
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt


  • 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.


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.