This lemon berry paleo bundt cake is grain free and dairy free but has incredible buttery flavor and the perfect tender crumb. It has just the right amount of lemon flavor, juicy berries and an optional lemon glaze that’s irresistible! No one who takes a bite will guess it’s gluten free and paleo!
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My lemon pound cake was such a hit (one of my favorite cakes!) and I wanted to create a version with berries.
Thanks to grain free baking being kinda finicky though, this didn’t happen on the first try!
I tweaked the recipe quite a bit to get the perfect texture for this lemon berry bundt cake – not overwhelmed with berries and not at all mushy (because ugh!)
This cake is tender and moist with lots of lemon flavor and the perfect amount of fresh berries.
Plus a lemon glaze that’s easy to whisk together and gives the cake that extra special something!
What You Need to Make This Lemon Berry Paleo Bundt Cake
I used three different flours in this cake to cut down on the amount of almond flour used in the recipe.
The smaller amounts of coconut and tapioca flour balance out the texture of the cake in a great way.
Here’s everything you’ll need to make this cake:
- blanched almond flour
- tapioca flour, or arrowroot
- coconut flour
- aluminum free baking powder
- baking soda
- fine sea salt
- ghee (or vegan butter for dairy free)
- pure maple sugar
- eggs
- lemons
- pure vanilla extract
- pure almond extract
- dairy free yogurt, of your choice
- mixed berries (I used raspberries and blueberries)
Lemon Glaze:
- powdered monk fruit or organic powdered sugar
- fresh lemon juice
- pure vanilla extract
How to Make this Paleo Bundt Cake
Preheat your oven to 350° F and lightly spray a non-stick bundt pan with cooking spray.
To a large bowl, add the almond flour, tapioca, baking powder, baking soda and salt, set aside
You can use either an electric stand mixer or a hand mixer to mix the wet ingredients.
In the bowl of the stand mixer, or in a large mixing bowl, on medium speed beat the ghee and maple sugar until very smooth.
Beat in each egg one at a time until smooth, then the lemon zest, juice, vanilla and almond extracts until smooth, then the yogurt.
Stir the dry ingredients into the wet with a rubber spatula to fully incorporate, then fold in 3/4 of the berries.
Transfer all the batter to the prepared bundt pan, then sprinkle the remaining berries on top and gently tap the pan on the countertop.
Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted near the center of the cake comes out clean or with a few crumbs.
Cool in the bundt pan for about 15-20 minutes, then line a wire rack with a piece of parchment paper. Carefully turn over the bundt pan onto the parchment paper and release the pan from the cake. Continue to cool on the wire rack for another hour or until fully cooled.
How to Make Paleo Icing or Glaze
Powdered monk fruit sweetener works really well to make icings and frostings that don’t contain cane sugar.
Some of these powdered sweeteners are blends of monk fruit and erythritol, but I found one recently that contains allulose instead of erythritol.
If you’re okay with cane sugar, you can absolutely use organic powdered sugar for this glaze.
To make the glaze, whisk together the powdered sweetener of your choice with the lemon juice and vanilla extract, until smooth.
Drizzle the glaze all over the cooled cake. It will harden after about 20 minutes. Garnish with more berries as desired to serve.
Cake I Make this Cake Ahead of Time?
You can make this cake a day ahead of time if needed and cover loosely with foil before serving.
The cake will keep well covered at room temperature for about 2 days. To keep the cake for longer, cover tightly with plastic wrap and refrigerate for up to 5 days.
You can also slice it, individually wrap the slices and refrigerate.
Can I Use Frozen Berries in this Cake?
Because frozen berries contain more water than fresh, I don’t recommend using them in this cake.
The cake will likely become soggy using frozen berries unfortunately.
If you absolutely must use frozen, I recommend completely thawing and draining excess water out before adding to the cake batter. You should also reduce the amount by 1/4 cup.
I hope you’re ready for a delicious cake that’s sure to become a new favorite!
Grab your ingredients and get your oven preheated because it’s time to bake – let’s go!
Lemon Berry Paleo Bunt Cake
Lemon Berry Paleo Bunt Cake
Ingredients
- 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
Lemon Glaze:
- 1 cup powdered monk fruit or organic powdered sugar
- 2 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
Instructions
-
Preheat your oven to 350° F and lightly spray a non-stick bundt pan with cooking spray.
-
To a large bowl, add the almond flour, tapioca, baking powder, baking soda and salt, set aside
-
You can use either an electric stand mixer or a hand mixer to mix the wet ingredients. In the bowl of the stand mixer, or in a large mixing bowl, on medium speed beat the ghee and maple sugar until very smooth. Beat in each egg one at a time until smooth, then the lemon zest, juice, vanilla and almond extracts until smooth, then the yogurt. Stir the dry ingredients into the wet with a rubber spatula to fully incorporate, then fold in 3/4 of the berries.
-
Transfer all the batter to the prepared bundt pan, then sprinkle the remaining berries on top and gently tap the pan on the countertop.
-
Bake in the preheated oven for 40-45 minutes or until the top is golden brown and a toothpick inserted near the center of the cake comes out clean or with a few crumbs.
-
Cool in the bundt pan for about 15-20 minutes, then line a wire rack with a piece of parchment paper. Carefully turn over the bundt pan onto the parchment paper and release the pan from the cake. Continue to cool on the wire rack for another hour or until fully cooled.
-
To make the glaze, whisk together the powdered sweetener of your choice with the lemon juice and vanilla extract, until smooth. Drizzle the glaze all over the cooled cake. It will harden after about 20 minutes. Garnish with more berries as desired to serve.
-
You can make this cake a day ahead of time if needed and cover loosely with foil before serving. The cake will keep well covered at room temperature for about 2 days. To keep the cake for longer, cover tightly with plastic wrap and refrigerate for up to 5 days. You can also slice it, individually wrap the slices and refrigerate.
Recipe Notes
*Because frozen berries contain more water than fresh, I don't recommend using them in this cake.
The cake will likely become soggy using frozen berries unfortunately.
If you absolutely must use frozen, I recommend completely thawing and draining excess water out before adding to the cake batter. You should also reduce the amount of berries by 1/4 cup.
Nutrition
Want More Paleo Friendly Cake Recipes? Try One of These!
Paleo Carrot Cake with Coconut Cream Cheese Frosting
Chocolate Layer Cake with Chocolate Buttercream
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This recipe was wonderful! I made it for Mother’s Day and it was a major hit!
Made this for Mother’s Day it was very good. My glaze was to thick I think. But the cake was good.
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This dish was fantastic! It was a huge success that I made for Mother’s Day!
This dish was excellent! The gift I gave my mother for Mother’s Day was a tremendous hit!
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I just loved it especially when we both were having dinner and she was wearing a plus size sexy dresses. Just Loved It
Is the nutrition information per slice? I want to make this for my husband but he is diabetic. I’ll use powdered monk fruit/allulose for the glaze. Wondering if I can use part maple sugar and part monk fruit/allulose for the cake.
Is substituting coconut sugar for the maple sugar a no-no on this one?
Made the cake yesterday. We loved it and had several pieces! Loved the lemon flavor as it shown through the blueberries. We grow Meyer lemons so really wanted to showcase those. Thank you for the great recipe!
Yes,batter curdled before adding dry ingredients..pretty bummed, followed recipe to a T
Este pastel es algo diferente a otros pasteles. tan escorts San Justo sabroso Me gusta esto. Gracias por compartir la receta.
This lemon berry paleo bundt cake is grain Looking so delious
can you mAKE THIS in an angel food pan?