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.


  • Prep Time : 20 min
  • Cook Time : 25-33 min
  • Ready Time : 45 min


12 Servings



  • 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 unsalted margarine
  • 2 tablespoons unsweetened cocoa
  • 3 tablespoons Turkish coffee
  • 2 tablespoons 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


1. Preheat oven to 375ºF. Grease and flour a 12-cup Bundt pan.

2. In a bowl, whisk flour, baking soda, sugar and salt. In a pan, whisk oil, margarine, 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.

3. 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.

4. 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. with Jamie Geller is the No. 1 kosher food and recipe website, featuring more than 7,000 recipes from Geller, kosher chefs, food bloggers and community members.  The award-winning companion print magazine, published bimonthly, is revolutionizing the way people think about kosher. 

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