Grain-Free Lemon Poppy Seed Mini Bundt Cakes (Paleo)
Zesty poppy seed bundt cakes are a cute individual dessert!
Servings: 6 Mini Bundt Cakes
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.
Notes
*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
Serving: 1g