Cashew Crumble Coffee Bundt Cake

Oh my gosh Becky, look at those.. BUNDTS. I like big BUNDTS and I cannot lie..

Okay, i’ll stop. Comedy was never in my future, anyways.. Today I bring you guys one of my favorite cake recipes to date! I don’t dabble in them too often, but (shoutout grandma healthy eats) I received a MASSIVE bundt pan for Christmas and the inspiration just keeps flowing.

I got a new jar of my favorite JEM Organics Coffee Cashew Almond Butter (DANI20 for an exclusive discount!) and knew I wanted to bake a fun treat incorporating it and these were born. They are a super moist, vanilla cake with a light touch of cinnamon and layered between is the yummiest cashew coffee almond butter crumble. I have a couple different glaze options you can go for, but mine was a simple Monkfruit Powdered Sugar vanilla glaze. If you don’t have access to the monk fruit powdered sugar, you could sub a maple cashew frosting/cream. That would be amazing! And if you don’t follow a paleo diet, and dabble in real sugar, feel free to use real powdered sugar!

What you’ll need:

• 1 cup almond flour

• 1/4 cup tapioca or arrowroot flour

• 1 tsp baking powder

• 1 tsp cinnamon

• 1/2 tsp sea salt

• 3 tbsp melted coconut oil

• 1/4 cup maple syrup

• 1/2 cup nut milk

• 1 tsp vanilla

• 1 tsp apple cider vinegar

For the topping:

• 1/2 cup almond flour

• 3 tbsp coconut sugar

• 1 tsp cinnamon

• Pinch of sea salt

• 3 tbsp JEM Organic Coffee Cashew Almond Butter (DANI20 for a discount!)

For the glaze:

• 1/2 cup Monkfruit powdered sugar (can also sub real powdered sugar if not paleo) (Danishealthyeats for a discount)

• 2-3 tbsp nut milk

How to:

1. Preheat oven to 350F.

2. Combine the nut milk and apple cider vinegar and set aside.

3. Add the remaining cake ingredients to a bowl, mixing until combined. Then, stir in the milk mixture until fully incorporated.

4. Make the crumble by combining all the ingredients together.

5. Take half of the batter and divide it amongst the bundts (you can also use a cupcake pan or bake them as bars in a regular pan). Then, divide the crumble mixture amongst the pan, trying to evenly cover the top of the dough. Take the remaining dough and divide it amongst the pan, covering the topping.

6. Bake for 15-20 minutes or until cooked through. Remove from the oven and allow to cool.

7. To make the glaze, combine the sugar and milk together until you reach your desired consistency. I like a little thicker glaze, so I only add a little nut milk at a time until it reaches the consistency i’m going for.

8. Pour a little bit of the glaze around the tops of each cake. Let set and enjoy!

Note: If you don’t have access to Monkfruit powdered sugar, you can sub the real stuff. If you’re paleo, you can also make a maple cashew cream that would be lovely or even melted nut butter!

**You can sub another nut butter, but this one really gave amazing flavor to the crumble! JEM offers an exclusive 20% discount to Danis Healthy Eats readers, so if you want to check it out just click here & use “Dani20” at checkout!