Since my last post, I have been experimenting with the spice quick bread to make it meet my sweet tooth needs without busting the waistline. So I took the quick bread recipe and exchanged the spices for the peel of one lemon,
topped it with a homemade glaze, and voila, lemon Bundt cake.
Now I must warn you. I had a difficult time getting this bad boy out of the pan. I made sure that I buttered the pan, however, it did not come out easily. After cooling, I had to cut the slices while in the pan and use a pairing knife to release the sides, and gently use the spoon to scoop the bottom without tearing the cake. The first piece was a disaster, so I ate it. The rest after that came out pretty well with minimal damage.
The recipe below is a doubled version of the quick spice bread and filled my Bundt mold just a bit over half. You can triple the quick spice bread if you want a fuller cake.
Don’t want to make this into a Bundt cake? No problem. It makes for a cake/cupcake/muffin/loaf pan/donut pan or whatever you want! This recipe has good bones and adapts well to difference to flavors (sweet to savory) or take on different shapes. I hope you enjoy this recipe and experiment freely.
Lemon Bundt Cake recipe
1 cup coconut flour
1 tsp. baking soda
1 tsp. baking powder
The peel of one lemon
2 Tbsp. Trivia baking blend or your choice of sweetener
2 tsp. vinegar
2/3 cup unsweetened coconut cream or coconut milk
1/2 cup butter, coconut oil or palm oil shortening
4 tsp. pure vanilla extract
4 tbsp. Water ( I used more coconut milk)
1. Preheat oven to 330 degrees F. Oil Bundt mold with butter or coconut oil.
2. In a large bowl, mix dry ingredients with whisk until well blended and set aside.
3. Add wet ingredients into a blender or mixer.
4. Add dry with wet and blend until well combined.
5. Let stand for at least 5 minutes and then blend again.
6. Spread batter into prepared molding pan. Lift mold and bang gently on counter to get some of the air bubbles out.
7. Bake for 30-35 minutes or until toothpick inserted into the center comes out clean.
8. Cool on wire rack and cut out pieces gently. Add glaze, if desired.
9. Store in refrigerator for 5-7 days or freeze for up to a month.
1/4 c. Confectioner’s sugar (grain free or regular is fine)
2 tbsp. Canned coconut milk, heavy cream or alternative milk
1 tsp. lemon zest
1-2 tsp. lemon juice
1. Mix all ingredients in a bowl until a honey like consistency. If it is too runny, add more sugar. If it is too thick, add more coconut milk. Lightly glaze Bundt cake and enjoy.
Tips and Notes from the little red bird:
1. Coconut flour needs time to absorb all the liquid ingredients within the batter. By letting the batter sit, you can assure that your baked goods will refrain from drying out.
2. For Paleo compliance, trade out the truvia/sugar for honey or real maple syrup.
3. Makes for a great breakfast or snack on the go. Due to the glaze, carb count may very. Glaze can be left off, if you prefer to keep serving size at about 5 net carbs.
2 thoughts on “Lemon Bundt Cake (Grain/Nut/Dairy free /Low-carb)”
Beautiful cake! I made it into a lemon rosemary cake with sour cream glaze topped with rosemary sprigs and sugared lemon zest. I tripled your original recipe and the cake was a nice size. As far as sticking, I generously greased my stoneware pan, floured with coconut flour and it came out perfectly.
Wow! That sounds amazing, Kirsten! Glad to hear it came out of your pan easily. Would you mind sharing your spin on it in the comment section? Inquiring minds want to know!