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

Ingredients

Cake

• 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

Glaze

• 1/3 cup brewed coffee, cooled
• 1 scoop chocolate protein powder

Method

1. Preheat oven to 325 degrees F. Grease a standard sized bundt pan and set aside.
2. Combine the first 6 cake ingredients in a large mixing bowl. Whisk mixture until smooth.
3. Add the remainder of cake ingredients to the mixing bowl and stir to combine.
4. 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.
5. Let cake cool while you make the glaze.
6. Combine all glaze ingredients in a mixing bowl and whisk until smooth.
7. Invert cake onto a serving platter then drizzle the top of cake with glaze. Slice into 16 pieces and serve.

Notes

• 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.