Gluten-Free Coffee Cake

Serves: 1 Large Bundt Cake

Dry Ingredients:

  • 3¼ cup gluten free all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt

Streusel Ingredients:

  • 1 cup chopped pecans
  • 3/4 cup coconut palm sugar
  • 2 teaspoon cinnamon

Wet Ingredients:

  • 1¾ cup organic sugar or coconut palm sugar
  • 3 eggs
  • ¾ cup Garden of Life Coconut Oil melted
  • 1 cup Chameleon Cold-Brewed Coffee Mocha Flavor
  • ½ cup unsweetened almond milk
  • 2 teaspoons vanilla extract

Glaze Ingredients:

  • ¼ cup Chameleon Coffee
  • such as Espresso or Mocha flavor
  • 2½ cups of organic powdered sugar OR Swerve Confectioners’ sugar


  1. Preheat oven to 350 degrees, grease (with coconut oil) and lightly flour the inside of the bundt cake mold.
  2. Mix dry ingredients together in a bowl and set aside.
  3. In a separate large bowl, beat together Coconut Oil and organic cane sugar until creamy.
  4. Add in one egg at a time and beat again until smooth.
  5. In a medium bowl, combine coffee, almond milk and vanilla extract.
  6. Add 1/3 of the flour mixture into the sugar/coconut oil mixture and beat until well combined, then add ½ of the coffee mixture and beat until well combined.
  7. Repeat with another 1/3 of the flour, the rest of the coffee mixture and finally the last 1/3 of the flour mixture.
  8. Pour ½ of the batter into the bundt cake mold, then sprinkle in the streusel mixture and then add the remaining ½ of the batter over the streusel.
  9. Bake for 60-70 minutes and let cool on a cooling rack for at least 10 minutes.
  10. Once cooled, flip cake pan over onto a plate and gently guide cake out. Top with glaze.
To Make Glaze: Combine the confectioners’ sugar with the coffee until it is smooth then drizzle over cooled coffee cake.


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