Triple-Chocolate Mocha Bundt Cake

Cake Ingredients

3/4 cup unsweetened almond milk
3/4 cup coconut oil, melted
1 cup unrefined coconut sugar
3  eggs

2 tsp vanilla extract

3 tbsp instant espresso powder (dissolve with 4 tbsp hot water)

4 oz dark chocolate, roughly chopped then melted
2 tbsp unsweetened cocoa powder

2 cups pastry flour (can use whole wheat too!)
1 tsp baking soda
1/2 tsp himalayan salt

Drizzle Ingredients
1/3 cup dark chocolate, roughly chopped
2 tbsp coconut oil
1/4 cup walnuts, chopped

Preheat your oven to 350F. Grease your bundt cake generously. Set aside.

In a large mixing bowl add the almond milk, coconut oil, sugar, eggs, vanilla and espresso and mix with a wire whisk. Add the melted chocolate gradually whisking at the same time if possible.

In a separate bowl, mix cocoa powder, pastry flour, baking soda and salt. Add to chocolate mixture and combine.

Pour the mixture in the prepared bundt cake and bake for 45-60 minutes or until a tester comes out clean. I baked mine for 45 minutes.

Cool in the pan for 10-15 minutes before unmolding. Let the cake cool completely on a wire rack.

While your cake is cooling, add the add the chocolate and coconut oil in a small microwavable bowl and melt in your microwave. Drizzle the chocolate over your bundt cake and sprinkle the walnuts!

Top with VANILLA ICE CREAM and enjoy!