Chameleon Cold-Brew Coffee Bundt Cake

Enjoy nothing bundt” deliciousness with our Chameleon Cold-Brew Coffee Bundt Cake made with Chameleon Cold-Brew Mocha and Espresso coffees.

Ingredients

  • Dry Ingredients:
  • 3 14 cup gluten free all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp sea salt
  • Wet Ingredients:
  • 1 34 cup organic sugar or coconut palm sugar
  • 3 eggs
  • 34 cup Garden of Life Coconut Oil, melted
  • 1 cup Chameleon Cold-Brew Mocha Coffee Concentrate
  • 12 cup unsweetened almond milk
  • Streusel Ingredients:
  • 1 cup chopped pecans
  • 34 cup coconut palm sugar
  • 2 tsp cinnamon
  • Glaze Ingredients:
  • 14 cup Chameleon Cold-Brew Coffee Concentrate, such as Espresso or Mocha flavor
  • 2 12 cups of organic powdered sugar OR swerve confectioners sugar

Preparation

  1. Preheat oven to 350 degrees, grease (with coconut oil) and lightly flour the inside of the bundt cake mold.
  2. Mix together dry ingredients in a bowl and set aside.
  3. In a separate, large bowl, beat together Coconut Oil and organic cane sugar until creamy.
  4. Add in one egg at a time and beat again until smooth.
  5. In a medium bowl, combine coffee, almond milk and vanilla extract. Add 13 of the flour mixture into the sugar/​coconut oil mixture and beat until well combined, then add 12 of the coffee mixture and beat until well combined.
  6. Repeat with another 13 of the flour, the rest of the coffee mixture and finally the last 13 of the flour mixture.
  7. Pour 12 of the batter into the bundt cake mold, then sprinkle in the streusel mixture, then add the remaining 12 of the batter over the streusel. Bake for 60 – 70 minutes and let cool on a cooling rack for at least 10 minutes.
  8. Once cooled, flip cake pan over onto a plate and gently guide cake out.
  9. To make the glaze, combine the confectioners sugar with the coffee until it is smooth then drizzle over cooled coffee cake.

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