Chocolate espresso cake

Chocolate espresso bundt cake

I went four years without baking anything in a bundt pan. Four years without baking anything in a bundt pan becuase I didn’t have one; because I was too stubborn to buy one that wasn’t Chicago Metallic. A few weeks ago, I finally found the Chicago Metallic bundt pan I’d been dreaming about, and apparently it’s been on the market for quite some time. Which makes me feel kind of foolish considering I’ve been looking for a bundt pan for longer than I can remember. And all along the pan of my dreams existed, I just wasn’t looking in the right place. Despite the fact that I shop on ‘that right place’ multiple times a week. Isn’t it funny when that happens?

Chocolate espresso bundt cake

As soon as I ordered the pan, I started dreaming up all of the things I could bake in it.  But the moment I opened the box, I knew there was no better way to put it to use than by making my one bowl, chocolate espresso cake recipe, in bundt form – because everything tastes better when it’s baked in a pretty pan. This cake is light, airy and the perfect thing to chow down on during a cold winter day. I turned on the fireplace, lit a couple of woodfire candles and sat on my couch with a big piece of this cake and an oversized mug of coffee. It was probably one of the single, greatest moments of my life, this year. The only thing that would have made it better was if my fireplace was real. And if the cake didn’t give me a massive stomach ache for the rest of the afternoon. But that’s the price you pay when you chow down on a big piece of gluten filled cake, when you can’t have gluten. One day, I’ll learn. But probably not.


1 1/2 cups unbleached flour
3/4 cup special dark cocoa powder
1 cup light brown sugar
1 tbsp instant espresso powder
3/4 tsp fine sea salt
1 tsp baking soda
1/4 tsp baking powder
1/2 cup canola oil
1/2 cup almond milk
1/2 cup soft silken tofu
3/4 cup strong brewed coffee
1 1/2 tsp pure vanilla extract

Preheat oven to 350˚F. Lightly grease a 10″ bundt pan; set aside. In a large mixing bowl, whisk together the flour, cocoa powder, sugar, espresso powder, salt, baking soda and baking powder. Create a well in the center of the dry ingredients and add the oil, milk, tofu, coffee and vanilla extract; whisk 1-2 minutes or until the mixture becomes smooth. Transfer batter to the prepared pan and tap on the counter to remove any air bubbles. Bake at 350˚F for 30-40 minutes, or until a toothpick comes out clean. Allow to cool in pan for  15 minutes then transfer to a cooling rack. Serve with powdered sugar or drizzle with melted chocolate, if desired.

Yield: 8 servings


  • Reply Cara 20 February 2012 at 5:00 PM

    You always make me want your life anytime you post something, you know that, right? I think you do it on purpose too…

    • Reply Ashlae 21 February 2012 at 1:25 AM

      You crazy! Are you forgetting that I got dairy poisoning, pneumonia AND surgery, all in the past month?

    • Reply Cara 22 February 2012 at 5:23 PM

      Jealous all over again :)

  • Reply Auria 20 February 2012 at 8:10 PM

    One question – isn’t that just too beautiful to eat? I wish we could smell this.

  • Reply Shannon 20 February 2012 at 8:33 PM

    I love bundt cakes! I recently bought my first bundt pan, in an unopened package from a thrift store. I even had a friend find a mini bundt pan set for me as well.
    This recipes is saved for my near future!

  • Reply foodfeud 20 February 2012 at 9:09 PM

    Ah! It looks so good and moist. Oh, silken tofu. I don’t have a bundt pan either – sometimes I think I should get one but so far I haven’t given in. Do you think it could be baked in another kind of pan?

    • Reply Ashlae 21 February 2012 at 1:23 AM

      You could use any pan you want! I’ve used a round cake pan, cupcake pan, loaf pan, etc. Anything will do.

  • Reply Caitlin 20 February 2012 at 9:32 PM

    this bundt cake is seriously so beautiful! and i’m very curious about it, considering that by the pictures, it looks very rich and chocolatey, not light and airy.

    and i agree with cara, your life sounds almost like a fairy tale..i’d like a “day in the life of ashlae” for sure ;)

    • Reply Ashlae 21 February 2012 at 1:23 AM

      By ‘light and airy’ I meant the texture, not the taste – and it is very rich and chocolatey :)

  • Reply xvavaveganx 21 February 2012 at 12:31 AM

    OMG what a gorgeous cake!! Chocolate and espresso is such a perfect combination. Lovely pictures, as always :)

  • Reply Deerly Beloved Bakery 21 February 2012 at 8:59 AM

    That is one delicious looking bundt cake! X

  • Reply LeeLee 21 February 2012 at 4:39 PM

    Yes, this is perfect. I love that your blog is vegan and this is such a delicious recipe. I can’t wait to try. :)

  • Reply the actor's diet 22 February 2012 at 7:16 AM

    i’ve been thinking about buying a bundt pan for…uh…2 years now? it’s time.

  • Reply Anonymous 22 February 2012 at 3:02 PM

    Thanks Ashley! Chicago Metallic likes you!

  • Reply octbbmsu 25 February 2012 at 6:58 PM

    I made this for a dessert for a dinner party. It was so good. Everyone loved it. I made a cashew cream to go with it. It tastes as good as it looks. And it was easy!!

    • Reply Ashlae 25 February 2012 at 7:26 PM

      I am so happy your guests enjoyed it. Aren’t one bowl cakes the best? :)

  • Reply Anonymous 4 March 2012 at 4:39 AM

    I am going to use this recipe for an Irish Creme Cupcake I’m making for St. Patrick’s Day…. Been searching and searching for just the right cake to go with my irish creme filling and rich irish creme buttercream frosting… This will pair beautifully!!! Can’t wait to make them now!!!

    • Reply Ashlae 4 March 2012 at 5:55 AM

      That’s funny – the original version of this cake is made with Guinness, smothered in Irish cream frosting and topped with whiskey ganache – hopefully I’ll be able to share it before St. Patrick’s Day! And I hope your cake turns out great :)

  • Reply .: paprilia :. 8 March 2012 at 3:10 AM

    Ashley, i love blcak color cake! anyway,can i change the almond milk with soya milk?

    • Reply Ashlae 11 March 2012 at 8:47 PM

      Absolutely! Just don’t use rice milk – it’s much too thin.

  • Reply Marissa 19 May 2014 at 9:44 AM

    I just made this cake for my brother’s birthday. He is deathly allergic to dairy and this cake paired with the chocolate coconut frosting that was provided with another recipe on this site, was an absolute home run! The cake was so easy to make, and the frosting, after a bit of tweaking (ended up using the Vitamix for an ultra-smooth frosting and used raw honey instead of coconut nectar) was incredible. Thank you so much for the inspiration and such well-tested/fool-proof vegan recipes.

  • Reply Maggie 18 June 2014 at 8:17 AM

    Just curious – why didn’t you make it gluten free if you can’t have gluten !?

    • Reply Ashlae 18 June 2014 at 9:54 AM

      Hi Maggie –

      I was on a doctor prescribed gluten free diet for about two years, that I only followed about 90% of the time because gluten is hard to quit.

      • Reply Maggie 18 June 2014 at 5:34 PM

        Ahh gotchya. I’m planning to give it a try this weekend with gluten free flour – I’ll let you know how it goes!

  • Reply Maggie 21 June 2014 at 10:33 AM

    Do you press the tofu first?

    • Reply Ashlae 21 June 2014 at 10:41 AM

      Hi Maggie –

      Aseptic packaged tofu doesn’t have to be pressed. Water-packed tofu will not work in this recipe.

  • Reply Maggie 21 June 2014 at 10:51 AM

    Thanks for the quick reply!! I’m going to use mori nu soft silken tofu which is aseptic but I sometimes press anyways.

  • Reply Bronwyn 1 December 2015 at 4:38 PM

    Hi there, I was just wondering if there was an alternative to tofu for this recipe? Could it be something like Avocado? :) Thanks!

    • Reply Ashlae 1 December 2015 at 9:32 PM

      Hi Bronwyn –

      I’m not sure avocado would work, but it wouldn’t hurt to try. Good luck! :)

  • Reply Stephen Sinclair 4 February 2017 at 4:10 PM

    Just made this and my guests raved! It is so moist! I actually used 3/4 cup of espresso plus the instant espresso. When cutting into the cake it has a slight “spring.” I have a no-stick bundt pan, but still prepare it with Crisco, making sure to mop up the excess with a paper towel before flouring it and then shaking out the excess flour.

  • Reply Charlotte 12 February 2018 at 3:47 AM

    I made this for my brother’s 30th, his favourite drink is espresso martini so I served it with a Tia Maria & rum chocolate sauce.
    I also adapted the cake recipe to be gluten-free by using buckwheat flour. It needed a shorter cooking time, 20-25 mins in my fan oven at 160C.
    Such a rich, chocolatey and not-too-sweet flavour, it went down so well, even with my Dad who doesn’t like cake- yeah he is not right in the head but ya can’t pick your family!!

  • Leave a Reply