Vegan Strawberry Mocha Bundt Cake – #BundtBakers

Strawberry mocha cake, i m making for the second time this month. There is lot of fresh strawberries in the market, i couldn’t resist myself buying them. That too every thursday there is a discount sale in the nearby grocery store and these cute berries sell less than their original price.Last time i bought them i made fresh cream cake. 
When i theme for this month’s Bundt Bakers was announced as Your Favorite Bundts, i knew i m going to bake strawberry mocha again!! Here it is, a vegan strawberry mocha bundt, with vegan chocolate ganache. 
I have made the strawberried into a compote and then added to the cake. The compote has some sugar, that balances the natural bitterness the mocha has. This recipe makes a great celebration cake. Try making a yumm strawberry cream to top it, it tastes divine.
1.5 cups Whole Wheat flour
1 tsp baking powder
1/4 tsp baking soda
2 tbsp instant coffee 
3 tbsp cocoa
1 cup sugar
1 tbsp apple cider vinegar
1 cup fresh strawberry compote
1 & 1/4 cup water
1 tsp vanilla extract

Strawberry Compote
250 grams fresh strawberries
1/4 cup sugar


  • Wash and hull the strawberries, chop them roughly. Take them in a sauce pan and keep it on heat. Keep the flame simmer. Add sugar to this and mix well.
  • Let this simmer in slow heat until they turn mushy and loses it shape completely. Once done, take it off the stove, let it cool, using a hand blender puree the compote. Once cool, store it in air-tight container in the fridge. 

For the Chocolate Sauce

50 grams lindt dark chocolate, @ room temperature
1/4 cup coconut milk


  • Take chopped chocolate and coconut milk in a microwave safe mug, heat it for 30 seconds. Take it off the microwave, mix the chocolate well with the coconut milk to get a thick sauce. 
  • Make it just before you are going to garnish the cake.
For the bundt
  • Preheat the oven to 170C. Grease a bundt pan with oil. This recipe will make one 8 inch cake or 2 5 inch cakes. I have used one bundt pan and one 5 inch cake pan to bake. I knew my kiddos won’t wait for me to decorate and click the bundt, so i baked a proxy for them to hog, so my bundt will be see the light of my camera!😅
  • In a sauce pan, heat water. Add instant coffee powder, cocoa and sugar to the water. Mix it well for the sugar to dissolve. Take it off heat and let it cool compeltely.
  • Once the coffee-cocoa liquid cools completely, add oil and vinegar to it and whisk well. Keep aside until use.
  • In a large bowl, take together flour, baking powder and baking soda. Whisk well to combine. To the flour now add strawberry compote, and the coffee-cocoa liquid to the dry mix. 
  • Using a spatuala, combine the dry and wet ingredients together. Pour the prepared batter into the baking pans and bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Remove the cakes from the oven, let it cool for 5 minutes, remove them from the pan and let it cool completely.
  • Just before serving, pour the chocolate sauce on top, garnish with pistachios and serve along with your evening coffee/tea.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.



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