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Author:
Franco Salzillo
Ah, the Bundt cake, a classic American cake with no equal. We all love Bundt cakes because they remind us of times with the family. The cake variety has been around for decades, and it’s as popular as ever.
What makes a Bundt cake in the Bundt pan, so basically, the cake’s shape determines if it’s a Bundt cake or not. That means there are many recipe variations. Some are over the top, and others are entirely something unexpected. Therefore, today I’m sharing with you a recipe for a plain and pretty Bundt cake you can then flavor with any glaze you want.
This is a pillowy, beautifully flavored Bundt cake, but there’s more — this one uses almond flour instead of all-purpose flour in case you or someone close to you can’t eat gluten.
Our almond flour Bundt cake calls for almond and coconut flour, monk fruit extract as a sweetener, almond milk and baking powder. You also need a pinch of salt, lots of cream cheese, butter and eggs. As flavoring agents, we’re using vanilla extract and almond extract; you want to use both.
As you see, this recipe is not only gluten free but keto-friendly; it has almost no carbs! This cake is packed with all-natural, high-quality protein too, so it’s tasty and healthy! You’ll also need two large mixing bowls and a nicely greased Bundt pan.
A classic glaze made with water and powdered sugar will work nicely. If you want to tune it up a notch, you can top this cake with maple syrup and crushed nuts. Be creative here; even fresh berries or any other fruit will take your Bundt cake to the next level.
Preheat the oven to 350°F. Grease the Bundt pan with coconut oil and set it aside.
In a large mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder and salt.
In a second bowl, using a hand mixer, incorporate the cream cheese, butter, eggs (one at a time), almond milk, vanilla extract and almond extract.
Slowly combine the dry ingredient mixture with the wet ingredients to form a dough.
Cover the mixing bowl with a kitchen towel and let it sit for 10 minutes.
Pour the batter into the Bundt pan and bake for 45-50 minutes or until the center is cooked through.
Garnish with fruit, powdered sugar or your favorite glaze.
