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Espresso Bundt Cake
Espresso Bundt Cake - This cake is your caffeine hit in a delicious, gorgeous form. The tender, moist, and fluffy crumb works marvelously with the deep, earthy molasses of brown sugar and the slight sweetness of the glaze.
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Course:
Dessert
Keyword:
espresso cake, coffee cake, espresso bundt coffee cake
Servings:
10
slices
Calories:
Author:
Natasha Minocha
Ingredients
1 3/4
cup
All-purpose flour
1/2
cup
Amaranth flour
2
tsp
Baking powder
1/4
tsp
Salt
2
tbsp
Instant coffee powder
3
Eggs
3/4
cup + 1 tbsp
Brown sugar
1/2
cup
Coconut oil
You can use neutral-tasting oil
3/4
cup
Almond milk
You can use any milk of your choice
1.5
tsp
Vanilla extract
1/2
cup
Dark chocolate chips
Optional
Coffee Glaze
1/3
cup
Icing sugar
1
tbsp
Almond milk
You can use any milk
1/2
tsp
Instant coffee powder
Instructions
Preheat your oven to 180C. Grease your bundt pan very very well.
In a large bowl, sift together the flours, salt, baking powder, and coffee powder.
In another bowl, beat together the eggs and brown sugar until thick and frothy.
Add the coconut oil and vanilla extract. Mix well.
Fold in the dry ingredients in 3 batches, alternating with milk. Starting and ending with the dry ingredients.
Fold in the chocolate chips, if using.
Pour the thick cake batter, evenly in your prepared Bundt pan.
Bake at 180 C for 30-40 minutes, or until a skewer inserted in the center comes out clean.
Allow to cool in the pan for 20-25 minutes before turning it out on a cooling rack.
Glaze
Whisk all the ingredients together to make a smooth, thick glaze.
Spoon the glaze over the cooled cake. Sprinkle some cocoa nibs if you wish. Allow the glaze to set for 3-4 minutes. slice and enjoy!