Treats

Chameleon Cold-Brew Coffee Bundt Cake

Name: Chameleon Cold-Brew Coffee Bundt Cake
Prep time: 20 s
Cook time: 60 s
Total time: 90 s
Yield: 12
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 oilmelted; 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 Concentratesuch as Espresso or Mocha flavor; 2 1⁄2 cups organic powdered sugar OR swerve confectioners sugar

CHAMELEON ORGANIC COFFEE

Level

Fácil

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

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

1 cup Chameleon Cold-Brew Mocha Coffee Concentrate
●
1⁄2 cup unsweetened almond milk
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STREUSEL INGREDIENTS:
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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.