A gluten-free, delectable chocolate mocha bundt cake will guarantee a great start to your day. It’s made with freshly brewed coffee along with ground coffee, and cocoa powder, all to give you a flavorful, gluten-free recipe.
I will make any excuse to have chocolate…..& coffee. Had a bad day? Chocolate. Need to cry? Coffee. Ran out of stamps? Chocolate. Hit your head? Coffee. Kids acting like damn donkeys? Chocolate & coffee. When the two are combined in a healthy bundt cake, I don’t need one excuse. I will eat it and not be sorry. You should do the same!
Mocha Coffee Bundt Cake
Makes 16 servings
- 3 eggs
- ½ cup unsweetened chocolate almond milk
- ¾ cup brewed coffee, cooled
- ¾ cup coconut oil, melted
- ½ cup plain full-fat greek yogurt
- 2 teaspoons vanilla extract
- 2 cups gluten-free oat flour
- ½ cup unsweetened cocoa powder
- ¼ cup ground coffee (see note)
- 2 scoops chocolate protein powder (see note)
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup coconut sugar
- 1/3 cup brewed coffee, cooled
- 1 scoop chocolate protein powder
- Preheat oven to 325 degrees F. Grease a standard sized bundt pan and set aside.
- Combine the first 6 cake ingredients in a large mixing bowl. Whisk mixture until smooth.
- Add the remainder of cake ingredients to the mixing bowl and stir to combine.
- Spoon cake batter into prepared bundt pan and smooth down. Bake in the oven for 42-46 minutes, or until toothpick comes out clean when inserted to the center of cake.
- Let cake cool while you make the glaze.
- Combine all glaze ingredients in a mixing bowl and whisk until smooth.
- Invert cake onto a serving platter then drizzle the top of cake with glaze. Slice into 16 pieces and serve.
- I brewed a breakfast blend coffee for this recipe. For a stronger coffee flavor, use a bold blend.
- Aim to use a chocolate protein powder with no artificial sweeteners, artificial flavorings or colors.
- To omit the protein powder, replace it with an additional ¼ cup oat flour.