I was inspired to make a Cappuccino flavored cake, but when I only had Turkish coffee I realized that this flavor profile with cardamom and cinnamon was even better. If you want it to look more like a cappuccino you could make the glaze with white chocolate, but I like the deep richness of the dark chocolate glaze.
I tried making it with whole wheat flour and it worked well, but was not as light and fluffy, so the choice is yours.
Turkish Coffee Bundt Cake
Servings
12 Servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 3/4 cups sugar
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 8 tablespoons vegan butter
- 2 tablespoons unsweetened cocoa
- 3 tablespoon Turkish coffee
- 2 tablespoon Cinnamon
- 2 large eggs lightly beaten, at room temperature
- 1/2 cup non dairy sour cream at room temperature
- 1 teaspoon vanilla extract
- 2 ounces dark chocolate chopped
- 1 teaspoon margarine
- 1/2 cup confectioners sugar
- 1 1/2 tablespoons water or soy milk
- Optional: extra cinnamon coffee and cocoa powder to sprinkle on top
Instructions
- Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan.
- In a bowl, whisk flour, baking soda, sugar and salt. In a pan, whisk oil, butter, 2 Tbsp. cocoa, 3 Tbsp. Turkish coffee, 2 Tbsp. cinnamon and 1 cup water. Bring to a simmer over medium-low heat, stirring. In a bowl, whisk eggs, non dairy sour cream and vanilla.
- Stir cocoa mixture into flour mixture. Fold in egg mixture. Pour into Bundt pan, smoothing top. Bake until a skewer inserted in cake’s center comes out clean, 25 to 33 minutes. Let cool on a wire rack for 10 minutes; remove from pan. Let cool completely.
- Make glaze: Whisk 1/4 tsp. each cocoa, turkish coffee and cinnamon. In a microwave melt chocolate with margarine (start with 30 seconds and then stir and do 10 seconds stirring until done). Remove from microwave; let cool. In a bowl, whisk confectioners’ sugar and non dairy milk. Stir in chocolate mixture. Drizzle glaze over cake. Sift cocoa mixture over top; let stand until glaze is set.
This is a tough question, I think it would work in layers and would probably be very god, but I don’t know about the size. It probably depends on how thick you want the layers, you might have to make it to find out.
The instructions say to use a bundt pan but I would like to bake the cake in layers. It’s a pretty dense cake; would it work if I baked in layers? Also, if I used a 10″ round pan would 1 recipe be enough or should I increase by 50%?
Wow, this cake has a terrific variety of ingredients, giving it a greater depth then most similar recipes.But which Turkish coffee do you recommend? Elite red lable,or green lable , that has cardamom in it. If using coffee with cardamon, should we use less cinnamon? Looking forward to your answer. Shanny
Thanks for the detailed comment and so glad you loved it. Please send me a picture to [email protected] and I will post it here in the comments.
I made this cake today. It turned out fantastic. Thank you for sharing. Here are the changes I made. I used 1/2 cup plain yogurt instead of sour cream. Used 1 and 1/2 cups sugar instead. And used less cinnamon. Used butter instead of margarine and forget to put vanilla, but turned out soooo gooooooodddd…
For the glaze. I used 2 tablespoon choc. chip, 1/2 tablesp butter and 2 Tbs whole milk. I wish I can send a picture of my master piece. i am so proud of myself. Thanx again….
Try Greek yogurt, plain non flavored natural yogurt 🙂
You can use Greek or Arabic coffee grounds too, they have similar taste. If you can’t find anything, try grinding your own coffee bean to corn starch consistency.
Yes, I think that would be fine. A thicker coconut milk might be best.
I would probably just use coconut milk or you can make a cashew cream by soaking raw cashews in water, processing and straining.
Looks great! I was dreaming about a cake lake this:-) can i use something else instead of the parve sourcream? It is littlebit hard to find..thanks
Wow, looks so good. Sometimes it’s hard for me to find the non dairy sour cream. Do you think I could use non dairy milk with a little lemon/vinegar instead?
25-33 is correct and I fixed, thanks. But always test of course, all ovens are different.
I was just about to make the Turkish coffer bundt cake when I noticed that at the top it says ‘cook time: 50 min’ and in the directions it says ‘bake 25-33 min. Which is it? I could test it after 25 min but I don’t like to open the oven so soon before it’s done if it’s 50 min. Please answer soon as I really want to bake this cake.
This looks great…we might throw in some sliced almonds as well !
The recipe sounds amazing but to get the cardamom profile, the recipe should call for Turkish Coffee with Cardamom (the green bag if you’re buying Elite).
So, I was little torn of whether it really needed the margarine, it was really only a teaspoon, I added it in the ingredients, because I do think it helps the texture.
Ok, how much margarine do you use for the glaze? It shows up in the instructions, but not the list of ingredients.
so i don’t want to buy non dairy sour cream before pesach, but i want to make this cake for shabbos. what should i sub for it, mayo? extra oil?
This recipe sounds scrumptious. Can’t wait to try it after pesach.
Most kosher markets sell it as well as Middle Eastern markets, you can use espresso and maybe add a 1/2 teaspoon of cardamom.
So, where might I get Turkish Coffee grounds? Is there a substitute?
Ooooh, I remember my grandma making (and giving us kids) Turkish coffee! Great flavor for cake (I use it in my honey cake). Have to try this one.
Thanks for asking, it is Turkish coffee grounds, not brewed.
Your Turkish coffee bundt cake recipe calls for 3 tblsp turkish coffee. Just checking: do you mean 3 tablespoons brewed turkish coffee?