Treats

Chameleon Cold-Brew Coffee Bundt Cake

Level

Easy

Prep

20 min

Cook

1 hr

Servings

Makes 12 servings

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

Key Ingredients

Cold Brew Concentrates

Mocha Cold Brew Coffee Concentrate

32 oz. Bottle

Cold Brew Concentrates

Espresso Cold Brew Coffee Concentrate

32 oz. Bottle

Ingredients

●
DRY INGREDIENTS:
●
3 1⁄4 cups gluten free all-purpose flour
●
2 teaspoons baking powder
●
1 teaspoon baking soda
●
1 teaspoon sea salt
●
WET INGREDIENTS:
●
1 3⁄4 cups organic sugar or coconut palm sugar
●
3 large eggs
●
3/4 cup coconut oil, melted
●

1 cup Chameleon Cold-Brew Mocha Coffee Concentrate
●
1⁄2 cup unsweetened almond milk
●
STREUSEL INGREDIENTS:
●
1 cup chopped pecans
●
3⁄4 cup coconut palm sugar
●
2 teaspoons ground cinnamon
●
GLAZE INGREDIENTS:
●

1⁄4 cup Chameleon Cold-Brew Coffee Concentrate, such as Espresso or Mocha flavor
●
2 1⁄2 cups organic powdered sugar OR swerve confectioners sugar

Make It

Step 1

Preheat oven to 350° F, grease (with coconut oil) and lightly flour the inside of the bundt cake mold.

Step 2

Mix together dry ingredients in a bowl and set aside.

Step 3

In a separate, large bowl, beat together coconut oil and organic cane sugar until creamy.

Step 4

Add in one egg at a time and beat again until smooth.

Step 5

In a medium bowl, combine coffee and almond milk. Add 1⁄3 of the flour mixture into the sugar/coconut oil mixture and beat until well combined, then add 1⁄2 of the coffee mixture and beat until well combined.

Step 6

Repeat with another 1⁄3 of the flour, the rest of the coffee mixture and finally the last 1⁄3 of the flour mixture.

Step 7

Pour 1⁄2 of the batter into the bundt cake mold, then sprinkle in the streusel mixture, then add the remaining 1⁄2 of the batter over the streusel. Bake for 60 – 70 minutes and let cool on a cooling rack for at least 10 minutes.