prep time: 30 min | bake time: 35 min | total time: 1 1/2 hrs
There’s something incredibly comforting about the combination of chocolate and coffee. The deep richness of chocolate paired with bold coffee flavor creates the kind of dessert that feels both cozy and indulgent at the same time. This Eggless Chocolate Coffee Bundt Cake is one of those cakes that looks impressive but is surprisingly simple to make.
The cake itself is ultra moist, soft, and deeply chocolatey, while the creamy coffee cream cheese filling adds a smooth tangy richness that balances everything perfectly. To finish it off, the silky coffee glaze drips beautifully over the bundt cake, making every slice feel bakery-worthy. Perfect for all celebrations!
To make the coffee cream cheese filling, first whisk together milk, instant coffee, and cornstarch in a small bowl until smooth and lump-free.
In a separate bowl, beat the cream cheese, yogurt, sugar, and vanilla until creamy and well combined. Gradually add the coffee mixture into the cream cheese mixture and mix until fully incorporated.
Preheat oven to 350°F (175°C). Grease a bundt pan well with soft butter using a brush, then lightly coat with pan spray. Mix milk and vinegar and let sit for 5 minutes. Whisk in sugar, brown sugar, oil, and vanilla until smooth.
Sift together flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and mix until just combined. Stir in hot coffee or boiling water until smooth.
Pour half the batter into the prepared pan. Spoon all of the coffee cream cheese filling over it, then top with remaining batter. Tap gently to release air bubbles and smooth the surface.
Bake for 35 minutes or until a skewer comes out clean. Cool in pan for 30 minutes, then invert onto a rack/serving plate and cool completely.
Make sure to grease thoroughly with soft butter and use pan spray in every crevice. Cooling the cake slightly before unmolding also helps.iry-free chocolate. The texture will remain soft and just as delicious.
Yes, this cake actually tastes better the next day as the flavors deepen. Store it covered in the fridge.
For neat slices, Use a sharp knife, dip it in hot water and wipe it clean between each slice for smooth edges.
This usually happens from overbaking or adding too much flour. Make sure to measure accurately and check the cake a few minutes before the baking time ends.
Store in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving for best texture.
Check out these favorites next:
For more foolproof, bakery-style secrets, grab a copy of my cookbook Vegan Baking Made Simple. It’s designed to help you bake like a pro without ever needing an egg!
