Surprisingly, this cake made it passed only one taster, Dave. I wasn’t even going to give him any, because of his dislike for anything coffee flavoured, but he really wanted something sweet that night so I reluctantly “wasted” a piece on him. He even had the nerve to complain, “Where’s the frosting?”
The next morning, I was packing up the remains to take for my co-workers, when he came into the kitchen. His eyes widened as he said, “Where are you going with my cake!?!”. Just goes to show, no matter how well you know a person, sometimes they’re still going to surprise you.
Oh, ya… and the cake stayed at home
Cinnamon-Coffee Swirl Bundt Cake
2 cups All-Purpose Flour
1/4 cup Arrowroot Powder
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
2/3 cup Canola Oil
1 1/4 cup Sugar
1 cup Plain Yogurt (I used coconut)
2 tsp Vanilla Extract
1 tsp Apple Cider Vinegar
1/3 cup Non-Dairy Milk (I used almond)
2 tbsp Instant Coffee
1 tbsp Hot Water
2 tsp Cinnamon
Preheat oven to 350°F and prepare a bundt pan.
Stir together the flour, arrowroot powder, baking powder, baking soda, and salt. Set aside.
Combine the coffee, water and cinnamon, stirring until coffee has dissolved and mixture is smooth. Set aside.
Beat the oil and sugar until combined. Add yogurt, vanilla and vinegar, and beat thoroughly.
Blend in the flour mixture in two additions, alternating with the milk.
Divide the batter in two and beat the coffee mixture into one half.
Spoon the two batters randomly into the bundt pan, then take a butter knife and swirl “S” patterns into the batter, making sure to not over mix. Smooth and level the surface.
Bake for 35 – 40 minutes, until an inserted toothpick comes out clean.
Allow to cool for 20 minutes in pan, before transferring to wire rack.
Top with coffee drizzle (recipe below).
1/2 cup Icing Sugar
1 tbsp Hot Water
1 tsp Instant Coffee
Sift the sugar if needed.
Stir together the water and coffee until coffee has completely dissolved. Add to sugar and stir until smooth.
Drizzle on cake.