Eggless Chocolate Coffee Bundt Cake with Coffee Glaze
This Eggless Chocolate Coffee Bundt Cake is rich, moist, and deeply chocolatey with a creamy coffee cheese filling and silky coffee glaze. Easily made dairy-free and perfect for coffee lovers.
Yield: 12 servings
Equipment
- 9 x 3.5-inch (24cm x8cm) Bundt pan
Ingredients
Coffee Cream Cheese Filling
- 340 g Cream Cheese at room temperature; see notes for options
- 80 g Plain Yogurt at room temperature; see notes for options
- 2 tbsp Milk at room temperature; see notes for options
- 2 tbsp Instant Coffee Powder
- 21 g Cornstarch
- 100 g Castor Sugar or cane sugar
- 1 tsp Vanilla Extract
Chocolate Bundt Cake
- 270 ml Milk at room temperature; see notes for options
- 1 tbsp Lemon Juice or white vinegar
- 100 g Castor Sugar or cane sugar
- 110 g Light Brown Sugar
- 80 ml Sunflower Oil or any neutral oil
- 1 tsp Vanilla Extract
- 45 g Cocoa Powder
- 240 g All Purpose Flour
- 1+1/4 tsp Baking Powder
- 1 tsp Baking Soda
- 1/8 tsp Salt
- 85 ml Boiling Water or Hot Brewed Coffee
Coffee Glaze
- 100 g White Chocolate see notes for options
- 60 ml Whipping Cream at room temperature; see notes for options
- 1/2 tsp Instant Coffee Powder add to your liking
Instructions
For the Coffee Cream Cheese Filling
- In a bowl, combine soft cream cheese and yogurt, whisking slowly with an electric whisk to break up lumps until the mixture becomes completely smooth and creamy.
- Add sugar and vanilla whisk until the sugar dissolves.
- In a small bowl combine milk, instant coffee powder and cornstarch, mix well until combined and add to the cream cheese mixture. Mix well until fully combined.
- Cover and set it aside.
For the Chocolate Bundt Cake
- Preheat the oven to 350℉ (175℃), grease a 9-inch x 3.5-inch (24 cm x 8 cm) Bundt pan with soft butter using a pastry brush and then spray non-stick oil spray all over the pan.
- In a bowl, mix the milk and lemon juice; let stand for 5 minutes to create homemade buttermilk.
- Add oil, sugar, and vanilla to the buttermilk and whisk until the sugar begins to dissolve and the mixture turns glossy.
- Sift flour, cocoa powder, baking powder, baking soda, and salt together to remove lumps and add to the wet mixture in two batches, whisking gently just until the batter becomes smooth avoid over mixing.
- Pour in the boiling water or hot brewed coffee, whisking slowly as the cocoa blooms and the batter deepens in color and becomes glossy.
- Pour half the chocolate batter into the prepared bundt pan, smoothing it into an even layer.
- Add the coffee cheesecake mixture by spoonfuls on top of the first layer, keeping it away from the edges. Add the remaining chocolate batter on top and smooth gently with a spatula.
- optional: Use a thin knife or skewer to swirl gently through the layers once or twice, creating a marbled effect without blending the layers together.
- Tap the pan lightly on the counter to remove air pockets. Bake at 350°F (175°C) for about 35 minutes or until a skewer inserted into the chocolate portion comes out clean or with moist crumbs.
- Cool the cake in the pan for 30 minutes so it firms slightly and pulls away from the sides. Place a serving plate or cake stand over the pan, invert, lift the pan off, and let the cake cool completely.
For the Coffee Glaze
- Warm the whipping cream with instant coffee powder until steaming (not boiling) and pour over the chopped white chocolate.
- Let sit for 30 seconds, then stir until smooth and glossy.
- Allow to cool briefly until slightly thickened, keep stirring as skin may form then drizzle generously over the cooled cake, letting it cascade down the bundt ridges.
- Reserve some of the glaze for serving is desired.
- Store in an airtight container or under a cake cloche for 2 days at room temperature or up to 5 days in the fridge.
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams.
- Before you start to make any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Milk: You can use any dairy-free unsweetened milk (like oat, soy, almond) or dairy based whole milk.
- Lemon Juice: You can substitute with Apple Cider Vinegar / White Vinegar and vice-versa.
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or organic cane sugar.
- Plain Yogurt: Use dairy-free unsweetened yogurt or any plain Greek yogurt or sour cream of your choice.
- Cream Cheese: Use dairy-free cream cheese such as Tofutti / Violife / Kite hill or any plain cream cheese of your choice.
- White Chocolate: For a dairy-free option, use brands like Enjoy Life, King David, Pascha, or Lindt Vegan White Chocolate.