Vegan Chocolate Crazy Bundt Cake


3 cups Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1/2 cup unsweetened cocoa powder
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup + 2 Tbsp coconut oil, melted
2 tablespoons white wine vinegar
2 teaspoons vanilla extract
2 cups brewed coffee

Glaze/frosting (optional):
6 ounces dark semi-sweet chocolate, chopped
3 Tbsp shortening or unsalted butter, chopped
3 Tbsp coconut cream or heavy whipping cream
2 Tbsp brewed coffee or lukewarm water


  1. Preheat oven to 350° F. Grease a standard bundt pan and set aside.
  2. In a large bowl, combine the flour, cocoa powder, sugar, salt, baking soda and cinnamon and whisk well to combine. Create a well in the dry ingredients and add coconut oil, vinegar, vanilla and coffee and combine well.
  3. Pour batter into prepared pan and smooth.
  4. Bake for 42-47 minutes or until toothpick inserted in center comes out clean. Allow to cool for 10 minutes before inverting on wire rack to cool completely.
  5. Glaze: Place the chopped chocolate and shortening or butter in a small heat safe bowl and melt in microwave in 20 second intervals. Stir between intervals. When melted and smooth, add whipping cream (or coconut cream) and coffee and mix to combine well.
  6. Allow glaze to cool until no longer hot to the touch, but still pourable. Place cake on serving plate. Pour glaze over cooled bundt cake evenly.
  7. Allow the glaze to set at room temperature before cutting cake.


  • Delicious topped with fresh fruit and whipped topping or sprinkled with powdered sugar in place of frosting/glaze.