Gluten-Free and Vegan Chocolate Coffee Bundt Cake

Today is my aunt’s 38th birthday, and I wanted to make her a birthday dessert that I know she would love. She is a big coffee drinker, and loves all things chocolate flavored so I wanted to combine the two together to make the ultimate birthday cake.

my aunt and I at our New Year’s Eve celebration
my aunt and I when I was little at her wedding

This is a delicious bundt cake, and easy to make. The sweetness of the chocolate icing perfectly offsets the bitterness from the coffee. This cake is also vegan, but you could never tell because of how delicious it tastes. If you’re a fan of either flavors, you will definitely love this cake.

Enjoy and if you make this cake tag us on instagram @flourlessfiesta!

chocolate-coffee bundt cake



  • 1 cup (227g) brewed coffee (I used my mom’s Nespresso Vertuo to brew a strong cup from the Stormio pod)
  • 16 tablespoons (227g) vegan butter (I recommend Melt Organic Butter )
  • 3/4 cup (64g) unsweetened cocoa
  • 2 cups (397g) sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups (241g) Gluten Free Flour (I tried Krusteaz GF All Purpose Flour for the first time and it worked great!)
  • 2 teaspoons vanilla paste
  • Egg Replacer to equal 2 eggs
  • 1/2 cup (113g) vegan sour cream or vegan greek yogurt at room temperature


  • 2/3 cup (113g) chopped vegan bittersweet or semisweet chocolate, or chocolate chips (I recommend Enjoy Life)
  • 1/4 cup (57g) Ripple Milk Half & Half
  • Optional – Raspberries


  1. Preheat the oven to 350°F.
  2. To make the cake: Place the coffee, butter, and cocoa in a small saucepan. Heat, stirring frequently, until the butter melts. Remove from the heat and whisk until smooth. Let the mixture cool for at least 10 minutes.
  3. While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and GF flour into a mixing bowl, whisking to combine.
  4. Pour the cooled chocolate mixture into the bowl with the dry ingredients and mix until thoroughly combined.
  5. In a separate bowl, whisk together the vanilla paste, egg replacer mixture, and vegan sour cream or vegan yogurt. Mix into the chocolate batter, stirring until thoroughly combined.
  6. Thoroughly grease a large Bundt pan, ensuring the sides and center are covered. Pour the batter into the prepared pan. Bake the cake for 55 to 60 minutes, until a long toothpick or skewer inserted into the center comes out clean. 
  7. Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.
  8. To make the icing: Combine the chocolate and Ripple half & half in a saucepan set over medium heat. Slowly let the mixture bubble and immediately remove from heat.
  9. Stir until the chocolate is completely melted and the mixture does not have lumps. Drizzle the icing over the top of the cake, letting it drip down the sides.
  10. This cake stores well if wrapped and left at room temperature.
  11. Optional – Top with raspberries for a pop of color and freshness


the cake decorated for her birthday!

Gluten-free and Dairy-free Pumpkin Crunch Cake

Let me start by saying this is one of the best cakes I have ever had. I love all things pumpkin so this cake is perfect for me. The creaminess of the pumpkin filling and the crunchy pecans on top makes for the perfect cake. This is a cake that can be made for any occasion at any time!

pumpkin crunch cake

This is my best friend’s family’s recipe and I have a blast making it with her. It is easy to make, and I highly recommend it to everyone! Enjoy and tag us if you make this on Instagram @flourlessfiesta

a slice of pumpkin crunch cake


  • 1 box gluten-free yellow cake mix
  • 1 15 oz. can of pumpkin 
  • 1 cup sugar 
  • 3 eggs, slightly beaten (or an egg replacer prepared according to the box)
  • 1 12 oz. can soy evaporated milk 
  • 1 teaspoon cinnamon 
  • 1 cup maple glazed pecans, chopped (I use a food processor to chop mine)
  • 2 sticks vegan butter, melted
  • 8 oz. dairy-free cream cheese, softened 
  • 1 cup powdered sugar 
  • 8 oz. container of coconut cool whip, thawed 


  1. Pre-heat oven to 350 degrees 
  2. Whisk pumpkin, sugar, eggs, evaporated milk, and cinnamon together. 
  3. Pour the mixture into a 9 by 12 well-greased pan. 
  4. Sprinkle dry cake mix on top. 
  5. Sprinkle with pecans and pat in. 
  6. Drizzle the butter over the cake mix (1 cup at a time)
  7. Bake for 1 hour.
  8. Cool completely in pan
  9. Mix cream cheese,  powered sugar,1 and cool whip. 
  10. Spread over cooled cake and cut in bars
  11. Serve immediately or store in refrigerator for up to 4 days