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!
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.
Nutrition InformationServing Size 1 g
Amount Per Serving Unsaturated Fat 0g