Treats
Treats

Chameleon Cold-Brew Coffee Bundt Cake

CHAMELEON ORGANIC COFFEE
Chameleon Cold-Brew Coffee Bundt Cake
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

A glass bottle of Mocha Chameleon Cold Brew Concentrate with a brown and tan label with the Chameleon logo and product name.
Cold Brew Concentrates
Mocha Cold Brew Coffee Concentrate
32 oz. Bottle
A glass bottle of Espresso Chameleon Cold Brew Concentrate with a silver & tan label, the Chameleon logo and product name.
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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