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)
Ingredients
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
Glaze
- 1/4 cup full-fat coconut milk
- 2 tablespoons honey or sweetener of choice
Instructions
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.
These look soooo good! I’m sorry to ask about substitutions, I know it must be annoying BUT do you think Arrowroot would work in place of the Tapioca?
Thanks for the recipe, can’t wait to make them!
Hi Nancy! No worries, I totally understand wanting to use the ingredients you already have on hand. I believe arrowroot would work as a substitution, but I would use a little bit less of it. I don’t have a huge amount of experience with it, but the last time I used arrowroot, I noticed it gums up a bit more than tapioca. I’d say start with 1/4 cup of arrowroot and if the batter looks too thin, use more 🙂 Hope you enjoy!
Thanks!
If this helps anyone, I’ve made these using arrowroot in place of the tapioca and they turned out amazing. I used the same amount that was called for the tapioca and it was perfect!! 🙂
Do you have a link to these super adorable mini bundt pans?
I sure do! This is the exact mini bundt pan I used: http://amzn.to/2nGra3l Hope you enjoy!! xo
Thanks!
Lemon poppyseed is so spring-y that after looking at your pics I’m not even sad it’s gray outside my window today. These looks so delish (and adorable!). I love that they’re refined sugar-free because even though I’m an avowed sugar-aholic I know so many people who refuse that stuff anymore. Thank you for sharing this recipe! I’m definitely going to try it out soon.
I’m seriously in awe of these little bundt cakes. Could you have been more prepared for the first day of spring? Gah! The lavender, the lemon, the perfect texture. I just love everything about them. Can you send me a box to GA pretty please? 🙂
Your first spin around a bundt pan was a wild success, and mini bundts are my favorite! Citrus reminds me of spring too and I’m dying to have one of these beauties instead of lunch!
OMG These are adorable, friend! And probably they are very delicious too 😉
ps: I lOVE your new blog design! Beautiful!!
These are SO cute. I need them so badly that I’m off to search for mini bundt pans right this minute.
I love these little bundt cakes!! They are just too darn cute! And just how perfect for spring?? I need to get me some mini bundt pans… lol
ugh, i need your bundt skills. LOL! Mine always fall apart. Maybe mini will work better, yes? I shall try! Wish me luck! and congrats on your first bundt solo style! haha
Oh heck yeah, give the mini a go! I can see why a full-sized bundt would fall apart if it’s grain-free, so I’d say mini ALLTHEWAY! 😉 xo
1 teaspoon of salt? I tried your recipe. I subbed the sweetener with 1/4 cup of powdered monkfruit with 1 tbs of maple syrup since I follow a keto diet. also, I subbed the tapioca flour for more almond flour and switched the coconut oil with butter. Texture wise , it turned out great, but wow, super salty. If I were to make this recipe again, I would cut the salt down to maybe 1/4 tsp.
Hi Joy, Did you use iodized salt? I use Redmond Real Salt or sea salt, both of which you need more of in order to get the same effect as iodized salt.
I have made these cakes many times and love them. I was thinking I would like to try to make one cake in a spring form pan. Have you ever done that? I’m not sure how long to bake it.
Hi Nancy, I’m happy you’ve made them! I’ve never tried it as a full cake either but I think in a 8-inch spring form pan it would take about 45 to 50 minutes. Let me know how it turns out! xo
I gave these a try since I found a mini bundt pan at the thrift store. Unfortunately, they stuck in spite of the grease and (coconut) flour I used to prep the pans! Out of the 6 mini bundts, only 1 half-way held together. It was a super crumbly disaster–but the flavor was delicious! Now I just have to figure out what to do with the crumbs. Thanks for the idea, though!