These grain-free lemon poppy seed mini bundt cakes call for almond flour, pure maple syrup, and coconut milk for a grain-free, dairy-free, paleo-friendly dessert. Packed with lemony flavor, you’d never know these beauties were gluten-free!
Happy first day of Spring! How about we celebrate with some Spring AF bundt cakes?!
When I think of spring, I think of pastel colors, citrusy treats, icing on cakes, technicolor tulips, punch-you-in-your-face-fragrant lilies (<-my favorite flower), green, green mountains, and kitty cat sneezes. I think of lemon poppy seed.
This is the first bundt I’ve ever bundted by my onesie. My mom has always been a bundter extraordinaire, but this is my very first spin around the bundt pan. So of course, rather than making one, I made several. Multiple itty bitty teeny weeny yellow polka dot bikini bundt cakes that happen to be grain-free, paleo-friendly, iced-to-perfection shazam rama lama dingity dong.
Glad I got that out of my system.
These grain-free lemon poppy seed bundt cakes are just a blast. The boyfriend reported you’d never know the dessert was grain-free and refined sugar-free. Plus, per ush, the recipe is super easy to make (don’t let the long list of ingredients fool you!) I made the cake batter in my blender, and the recipe is a spin off the Lemon Poppy Seed Muffins I shared last year.
Remember that whole discussion we had about erythritol in the Cassava Flour Mint Fudge Brownies post I showed you last week? This would be a really stellar application for it. You can use 1 cup of erythritol in place of the pure maple syrup, and if necessary, add a little more coconut milk to get back some of the liquid you’ve lost. Or do a combination of the two…or stick with pure maple syrup..whatever’s your jam!
These cakes don’t turn out super sweet, so I tend to drizzle them with a little bit of honey in addition to that glaze. I also sprinkle with dried lavender buds, because: beautiful and YUM!
Grain-Free Lemon Poppy Seed Mini Bundt Cakes (Paleo)
Lemon Poppy Seed Mini Bundt Cakes
- 3 large eggs
- 1/2 cup pure maple syrup see note*
- 1 teaspoon pure vanilla extract
- zest of two lemons
- 1/3 cup fresh lemon juice
- 1/2 cup full-fat canned coconut milk
- 3 tablespoons coconut oil or olive oil
- 2 cups almond flour
- 1/2 cup tapioca flour
- 3 tablespoons coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon poppy seeds
Prepare the Lemon Poppy Seed Bundt Cakes
Preheat the oven to 350 degrees Fahrenheit, and lightly spray or grease a 6-hole mini bundt pan.
Add all of the ingredients for the bundt cakes except for the poppy seeds to a blender. Blend until completely smooth. Stir in the poppy seeds until well combined.
Pour the batter into the prepared bundt pan, filling the holes 3/4 of the way up. Bake on the center rack of the preheated oven for 23 to 25 minutes, or until golden-brown and cooked through. Allow bundt cakes to sit for 1 hour before turning them out of the bundt pan.
Prepare the Glaze:
While the cakes are baking, prepare the glaze. Stir together the ingredients for the glaze in a small bowl until well combined. Refrigerate until ready to use. Drizzle the glaze over the finished bundt cakes and serve.
*You can replace the pure maple syrup with agave or coconut palm sugar. If replacing with honey, keep close watch on the bundt cakes, as honey burns easily.