Lemon Berry Paleo Bunt Cake
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Paleo Running Momma · by Michele★ 4.7 (6)

Lemon Berry Paleo Bunt Cake

NUTRITION · PER SERVING55M COOK
CAL 18%·PRO 16%
CARBS 47G52% OF CAL
4G FIBER27G OTHER17G TOTAL SUGAR
FAT 25G61% OF CAL
9G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A grain-free bundt cake made with almond and coconut flour, filled with lemon flavor and juicy berries. Light and tender despite being paleo, with an optional glaze.

dessertamericanbaked gooddairy freegluten freepaleovegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 1/2 cups blanched almond flour
  • 3/4 cup tapioca flour (or arrowroot)
  • 1/4 cup coconut flour
  • 1 teaspoon aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1/3 cup ghee (at room temperature (use vegan butter or refined coconut oil for a dairy-free option))
  • 1 1/3 cups pure maple sugar
  • 4 large eggs (at room temperature)
  • Zest of one lemon (grated)
  • 1/4 cup fresh lemon juice
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup dairy free yogurt (of your choice)
  • 1 cup mixed berries (I used raspberries and blueberries)
  • 1 cup powdered monk fruit ( or organic powdered sugar)
  • 2 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract
PREP
15M
SODIUM
190MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.