Chocolate bundt cake (with coconut oil)
Prep time
Cook time
Total time
Recipe type: Dessert / Cake
  • 1 cup coconut oil, melted
  • 4 eggs, large
  • 1 cup coconut sugar (or regular)
  • 1 tsp vanilla extract
  • 1 cup oat milk (or other milk of your choice)
  • 2 cups spelt flour (or all-purpose)
  • 2 tsp baking powder
  • pinch of salt
  • 1 tbsp raw cacao powder
  • ½ cup dark chocolate, chopped
  • For topping: 1 cup (200 g) dark chocolate, melted + 2 tbsp coconut cream or butter
  • For decoration: slivered almonds and pomegranate seeds.
  • Note: 1 cup = 250 ml
  • For chocolate I used the one with 74% cacao.
  • For bundt cake pan I used the one with 23 cm / 9 inch diameter.
  1. Preheat oven to 175 C / 350 F. Prepare bundt cake pan and grease it slightly, you don't have to do that if using a silicone one.
  2. In a large mixing bowl using electric mixer beat eggs with coconut oil (melted). Add coconut sugar, oat milk and vanilla and beat another minute or two.
  3. In another mixing bowl combine flour with baking powder, cacao powder and salt.
  4. Add flour mixture into wet ingredients mixture.
  5. Stir well and add chopped chocolate.
  6. Transfer the mixture into prepared bundt cake pan and bake for about 50 minutes or until tester comes out clean.
  7. Let the cake cool before removing from the the pan.
  8. Prepare chocolate ganache by melting the chocolate and coconut cream or butter over double boiler (bain-marie) and drizzle it over the bundt cake.
  9. decorate the cake with slivered almonds and pomegranate seeds or cranberries. Enjoy!
  10. Note: Keep at room temperature or remove from the fridge at least 2 hours before serving because coconut oil hardens when in the fridge.
Recipe by Travelling oven at