This Pumpkin Spice Coffee Bundt Cake with a Cold Brew Frosting is naturally gluten-free, surprisingly easy to make, and makes for the perfect special breakfast treat to enjoy with coffee.
0 Preheat your oven to 350 F and grease a bundt cake pan with butter, ghee, or coconut oil.
1 Add all the dry cake batter ingredients (to include almond flour, arrowroot flour, coconut sugar, spice mix, baking soda, and salt) together in a bowl and whisk until all clumps are broken up and it’s fully incorporated.
2 In a separate large bowl, whisk all the wet ingredients (to include the melted coconut oil, eggs, coconut milk, vanilla extract, and lemon juice) together until even.
3 Whisk in about ½ cup of the dry ingredients into the wet at a time. Continue to add ½ cup at a time until the dry is fully incorporated into the wet.
4 Pour this cake batter into the bundt pan.
5 Bake at 350 F for 30 minutes, or until a toothpick inserted at the center comes out clean.
6 In either a new bowl or the bowl you used for the dry ingredients, add all the ingredients for the crumble together (to include the coconut sugar, almond flour, spice mix, and room-temperature butter). Using either a pastry cutter or your fingers, thoroughly mix the ingredients together – making sure the butter is evenly distributed throughout.
7 In a small bowl, whisk together the ingredients for the icing (cold brew and powdered sugar). If the icing is too thick, add additional cold brew until you get your desired consistency.
8 Let the cake cool for at least 30 minutes, then remove from pan and plate face-down.
9 Drizzle icing over cake and then sprinkle the top with the crumble.
10 Slice, serve, and enjoy!
