Brush the inside of the bundt pan with oil.
In a small saucepan add the coffee flavored liquer (such as Kahlua) and the dates. Cook over low heat for 20 minutes.
Stir in the instant coffee granules when the liquid is hot.
Take off heat and let cool.
When cooled - puree in a food processor until smooth. It does not have to be completely smooth but very close.
In a large bowl mix the pureed date mixture, coconut sugar, dairy-free milk, oil and vanilla.
In another bowl sift the flour, cocoa and baking soda together.
Stir into the date mixture until well mixed.
Pour into the prepared bundt pan and bake at 350 degrees 40 minutes.
Remove from oven and let cool in the pan for 10 minutes. Gently remove the cake from the pan and let cool on a rack.
Melt the chocolate in a microwave for a few seconds. Stir and heat in the microwave a few more seconds. Keep a very close eye on the chocolate because it can burn. It does not have to be completely melted because the chocolate will continue to melt in it's own heat as it sits a minute.
Drizzle the chocolate around the top of the bundt pan and let it naturally drip down the sides.