Treats
Treats

Cold Brew Mini Bundt Swirl Coffee Cakes

CHAMELEON ORGANIC COFFEE
Cold Brew Mini Bundt Swirl Coffee Cakes
Level
Intermedio
Prep 
20 min
Cook 
12 min
Servings
Makes 12 servings
  • Celebrate National Coffee Cake Day with dairy-free and gluten-free Cold Brew Mini Bundt Swirl Coffee Cakes made with Chameleon Cold-Brew Espresso Coffee Concentrate.

Key Ingredients

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

  • 1 ½ cups gluten-free flour (1:1 replacement)
  • ¾ cup packed brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup Chameleon Cold-Brew Espresso Coffee Concentrate
  • ¼ cup oat milk
  • ½ cup vegan butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • SWIRL
  • 2 tablespoons packed brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch sea salt
  • ¼ cup toasted pecans, chopped
  • GLAZE
  • ¾ cup powdered sugar
  • 1 teaspoon Chameleon Cold-Brew Espresso Coffee Concentrate
  • 2 teaspoons oat milk

Make It

Step 1

Preheat oven to 350° F and spray mini Bundt cake pan with cooking spray.

Step 2

In a large bowl mix together flour, 3/4 cup brown sugar, baking powder, 1 teaspoon cinnamon, baking soda and 1/4 teaspoon sea salt. Make a well in the center of combined ingredients.

Step 3

Into well add 1/2 cup Chameleon, 1/4 cup oat milk, melted butter, eggs and vanilla extract. Whisk wet ingredients first to combine, then continue whisking into dry ingredients until combined and smooth. Batter will be thick.

Step 4

For the swirl, stir together 2 tablespoons brown sugar, 1/2 teaspoon cinnamon, pinch sea salt and pecans in a small bowl.

Step 5

Scoop 1 tablespoon of batter into prepared Bundt pan minis, spreading it to cover bottom.

Step 6

Top with about ½ tablespoon pecan mixture then top with another 1 tablespoon batter mix, filling the minis about 2⁄3 the way up.

Step 7

Bake 12 – 16 minutes until a toothpick comes out clean. Remove from oven and let cool in pan.

Step 8

Remove mini Bundt cakes from pan and place onto a wire cooling rack.

Step 9

For the glaze, whisk together powdered sugar, 1 teaspoon Chameleon and 2 teaspoons oat milk until smooth and drizzle about ½-1 tablespoon over each cooled cake.

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