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Proudly Australian

Chocolate Espresso Bundt Cake

Recipe by

Serves: 8-12

Prep: 15 Minutes

Cook: 45 Minutes


  • 1 cup/250g vegan butter or regular butter
  • 1 cup/180g sugar free chocolate chips or regular
  • 4 tsp Instant coffee powder
  • 2 each Eggs
  • 1 1/4 cup/225g Natvia Sweetener
  • 1 tsp Vanilla Extract
  • 1/3 cup/30g Cocoa Powder
  • 2 1/2 cups/375g All purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 cup/90g sugar free chocolate chips


  1. Preheat oven to 175°C and grease bundt pan.
  2. Melt butter in a medium pan and once melted take off stove and stir in chocolate chips until completely combined and melted. Reserve for later.
  3. With a whip attachment, whip eggs until completely combined and then add Natvia and vanilla. Continue to whip until completely combined.
  4. Slowly add in the chocolate butter mixture and mix until combined.
  5. Stir in chocolate chips.
  6. Slowly add in the dry ingredients: Baking powder, salt, cocoa powder, and all purpose flour until combined.
  7. Pour into greased bundt pan and bake for 45 minutes or until a toothpick comes out clean.
  8. Allow to cool in pan for 20 minutes and then turn out.
  9. Allow to cool and serve with your favourite sugar free chocolate sauce!
No nutritional info supplied

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