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

Directions:

  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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