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red velvet marbled min Bundt cake surrounded by flowers

Marbled vegan chocolate Bundt cakes

Marbled vegan chocolate Bundt cakes hiding a secret soft chocolate dairy free buttercream centre and topped with a sweet vanilla icing. These supremely cute little all-in-one cakes are a real chocolatey treat.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 mini bundt cakes
Alter quantities (metric only) 12 mini bundt cakes

Here's what you'll need...

Ingredients you'll need...

Prepare your mini Bundt tin

  • 1 tablespoon vegetable oil
  • flour

Marbled vegan chocolate Bundt cakes

  • 200 ml almond milk
  • 1 tablespoon cider vinegar or white vinegar
  • 1 tablespoon instant coffee
  • 1 tbsp just boiled water
  • 225 g self raising flour
  • 40 g cocoa good quality
  • ¾ teaspoon baking powder
  • large pinch of salt
  • 145 g golden caster sugar
  • 55 g dark brown sugar
  • 50 ml vegetable oil
  • 1 teaspoon vanilla extract
  • vegan red food colouring or any other colour to suit

Chocolate flavoured filling

  • 135 g icing sugar
  • 35 g dairy free butter
  • 1 tablespoon cocoa

Vanilla icing

  • 120 g icing sugar
  • 3 teaspoon cold water
  • 1 teaspoon vanilla extract

Here's what we do...

Prepare your mini Bundt tin

  • Take your pastry brush and dip it into your vegetable oil, then "paint" it into the Bundt tin cavities making sure you reach inside every crevice.
  • Sprinkle over your flour so that each Bundt tin hole is covered inside and the flour covers every crevice.
  • Shake out the excess flour.

Marbled vegan chocolate Bundt cakes

  • Heat your oven to 350°F/ 180°C/160°C Fan/Gas Mark 4
  • Mix together your almond milk and cider vinegar and set aside to curdle.
  • Mix together your coffee and just boiled water and set aside to cool.
  • Mix together your sugars and rub out any large lumps of brown sugar between your fingers.
  • Sift together your flour, cocoa, baking powder and salt into your mixing bowl.
  • Gently mix in your sugars on a low speed.
  • Add your milk mixture, oil and vanilla extract and beat on a high/medium setting for about 10 seconds until incorporated. Scrape down with your spatula to ensure everything is mixed and then mix again for 10 seconds.
  • Set aside half of your mixture into another bowl.
  • Fold in your red food colouring into the remaining mixture with a metal spoon. Add just enough to turn it bright red, probably about ½ teaspoon depending on the brand you are using.
  • Using a separate teaspoons for both bowls of cake mixture first add 2 teaspoons of the chocolate mixture to each cavity in the Bundt tin.
  • Repeat with red mixture on the opposite side of the cavity and so on.
  • Take your skewer and draw it gently through the mixture to create a marbled effect, don't do it too much otherwise you will just mix it in too much and lose the effect.
  • Bake in your oven for 20-25 minutes. The Bundt cakes will spring back when touched when they are ready.
  • Remove from your oven and leave too cool in the tin for 5 minutes.
  • Gently remove each one from your Bundt tin and cool on a cooling rack.

Chocolate dairy-free butter icing centre

  • Mix all of your ingredients together until fully incorporated and smooth.
  • Fill the middle of the Bundt hole up with the chocolate icing, either using a teaspoon or a piping bag.
  • Pop in the fridge to set for 15 minutes.


  • Mix all of your ingredients together until fully incorporated and smooth.
  • Drizzle the icing gently and slowly over the tops of the Bundt cakes.
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