Coconut coffee cake
Coffee cake is a teatime staple. But why not try mixing it up by adding coconut milk and Califia Farms Cold Brew? This makes this coconut coffee cake gluten- and dairy-free. Oh go on then…
Ingredients
403g spelt flour
2tsp baking powder
1tsp bicarbonate soda
1.5tsp ground cinnamon
1tsp group nutmeg
1/2tsp salt
1 scant cup coconut sugar
1 can coconut milk
60ml olive oil
177ml Califia Farms Cold Brew
5 – 6 drops of vanilla essence
For the Cold Brew Drizzle (optional)
1 scant cup of powdered sugar
45-50ml Califia Farms Cold Brew
1.5tsp lemon / lime juice
3 drops of vanilla essence
Method
Preheat the oven to 175°C.
Mix together the first 6 dry ingredients in a bowl and the 5 wet ingredients in a larger bowl. Add the dry ingredients to the wet while stirring gently until well mixed with no dry spots.
Pour the cake batter into the Bundt mould (try this silicon Bundt mould from Amazon) and bake in the oven for 45 minutes.
Remove from the oven then gently upside down the mould onto a wire rack to allow the cake to cool.
While the cake cools, mix up the Cold Brew Drizzle by whisking everything together in a bowl and then drizzle, pour or slather it on the cooled cake before slicing and serving with a side of… oh, perhaps a Cold Brew mixed with almond milk and a dash of vanilla?!
You might also like this gluten-free pancake recipe or these chia and blueberry muffins.
