Cold Brew Mini Bundt Swirl Coffee Cakes

Cold Brew Mini Bundt Swirl Coffee Cakes
20 min
12 min
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


  • 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
  • 2 tablespoons packed brown sugar
  • ½ teaspoon ground cinnamon
  • Pinch sea salt
  • ¼ cup toasted pecans, chopped
  • 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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