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Treats

Chameleon Cold-Brew Coffee Bundt Cake

Chameleon Cold-Brew Coffee Bundt Cake
Level
Easy
Prep
20 minutes
Cook
60 minutes
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

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.

Step 8

Once cooled, flip cake pan over onto a plate and gently guide cake out.

Step 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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