Key Ingredients
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.
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.