Polyphenol Packed Cake: A Big Bold Health® x Purity Coffee® Collaboration
Two powerhouse ingredients. One seriously delicious cake.
Most people think of coffee as a morning ritual. But here's something worth knowing: coffee is actually one of the richest sources of polyphenols in the average modern diet. Yes, really. For most people around the world, that daily cup contributes more polyphenols than almost anything else on their plate. Polyphenols are natural plant compounds that act as messengers inside the body, supporting everything from cellular health and communication, to how the body ages over time.
That's why this collaboration felt like a natural fit.
Purity Coffee is grown, roasted, and lab-tested for chlorogenic acid content, and screened for mold and heavy metals. That's their standard for a clean, nutrient-dense cup. And Big Bold Health's Himalayan Tartary Buckwheat (HTB) is one of the most polyphenol-dense foods ever studied. Revitalized from a 3,500-year-old seed and rigorously researched by the Big Bold Health science team, HTB contains over 100+ unique phytonuteients including polyphenols, with meaningful concentrations of rutin and quercetin, two phytonutrients that show up again and again in the science of healthy aging.
Bringing these two ingredients together in a recipe isn't just delicious, it's intentional.
Why Polyphenol Variety Matters
Think of polyphenols like a team. Each plant brings a different set of players to the table, and the more diverse the lineup, the better the support for overall health. Coffee brings one set of compounds. HTB brings another. Green tea, berries, dark leafy greens, beets, purple cabbage, and other deeply colored fruits and vegetables each add their own unique contribution.
Research consistently points to dietary diversity as one of the most meaningful things a person can do for long-term wellness. A plate full of color, a cup of quality coffee, a scoop of HTB, and perhaps a mug of tea throughout the day adds up to a meaningful variety of plant intelligence working across the body's systems simultaneously.
The goal isn't perfection. It's pattern. Small, consistent choices to add more polyphenol-rich real foods to everyday meals make a real difference over time.
This cake was created right here in the Big Bold Health kitchen. It combines the rich, deep flavor of Purity Instant Coffee with the nutty, hearty character of BBH HTB Buckwheat Flour for a cake that tastes indulgent and works hard at the same time. Finished with a velvety HTB Chocolate Cream Cheese Frosting made with BBH HTB Sprout Powder, every bite delivers a concentrated hit of polyphenols alongside real, recognizable ingredients.
A few simple swaps to add even more polyphenol variety:- Swap regular milk for oat milk or an alternative of your choice
- Top with fresh berries (blueberries and raspberries are polyphenol-rich choices) before serving
- Dust with a little extra BBH HTB Sprout Powder just before plating for a finishing touch
- Pair a slice with a hot cup of Purity Coffee or matcha for a true polyphenol moment
Disclaimer: These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease.
Polyphenol Packed Cake
DRY INGREDIENTS
-
½ cup Dutch-process cocoa powder
-
1½ cups coconut sugar
-
1½ teaspoons baking powder
-
½ teaspoon baking soda
-
1 teaspoon salt
WET INGREDIENTS
-
2 medium to large eggs, room temperature
-
1 cup milk
-
½ cup olive oil
-
¾ cup boiling water
-
1 packet Purity Instant Coffee
INSTRUCTIONS
-
Prepare the pan: Preheat oven to 320°F (160°C). Grease and lightly dust a Bundt cake pan with cocoa powder or BBH HTB Buckwheat Flour.
A regular cake pan will also work if preferred.
-
Combine dry ingredients: In a large mixing bowl, whisk together.
-
Prepare coffee mixture: In a small bowl or measuring cup, dissolve 1 packet Purity Instant Coffee into ¾ cup boiling water. Stir until completely dissolved.
-
Combine wet and dry ingredients: Add 2 eggs, 1 cup milk, and ½ cup olive oil to the dry ingredients. Mix until combined.
-
Add coffee mixture: Slowly pour the coffee mixture (¾ cup boiling water + 1 packet Purity Instant Coffee) into the batter while mixing. Continue mixing until smooth. The batter will be thin.
-
Bake: Pour the batter into the prepared Bundt cake pan (or regular cake pan). Bake for 40–50 minutes for a Bundt pan or 35–40 minutes for a regular cake pan, until a toothpick inserted into the center comes out with a few moist crumbs.
-
Cool: Allow the cake to cool completely before removing from the Bundt pan and adding frosting.
HTB Chocolate Cream Cheese Frosting
INGREDIENTS
-
4 ounces (½ block) cream cheese, softened
-
4 tablespoons maple syrup
-
⅓ cup Dutch-process cocoa powder
-
A splash of milk, as needed for smooth consistency
INSTRUCTIONS
-
Beat 4 ounces softened cream cheese until smooth and creamy.
-
Add ½ cup BBH HTB Sprout Powder, 4 tablespoons maple syrup, and ⅓ cup Dutch-process cocoa powder. Mix until fully combined.
-
Add a splash of milk and continue mixing until the frosting reaches a smooth, spreadable consistency. Add additional milk 1 teaspoon at a time if needed.
-
Spread the frosting over the cooled Bundt cake or regular cake.
Yield: One Bundt cake (approximately 12–16 servings) or one standard cake pan.
