Chameleon Cold-Brew Coffee Bundt Cake

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

Mix together dry ingredients in a bowl and set aside.

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

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

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.

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

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.

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

To make the glaze, combine the confectioners sugar with the coffee until it is smooth then drizzle over cooled coffee cake.