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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 flourtapioca flour, or arrowrootcoconut flouraluminum free baking powderbaking sodafine sea saltghee (or vegan butter for dairy free)pure maple sugareggslemonspure vanilla extractpure almond extractdairy free yogurt, of your choice mixed berries (I used raspberries and blueberries)
Lemon Glaze:
powdered monk fruit or organic powdered sugarfresh lemon juicepure 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
This Paleo lemon berry 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! Prep Time: 15 minutesCook Time: 40 minutesCooling Time: 30 minsCourse:baking, DessertCuisine:baking, Gluten-free, grain free, PaleoKeyword:bundt cake, cake, gluten free, grain free, paleoServings: 12 servings
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Ingredients
2 1/2cupsblanched almond flour3/4cuptapioca flouror arrowroot1/4cupcoconut flour1teaspoonaluminum free baking powder1/2teaspoonbaking soda1/4teaspoonfine sea salt1/3cupgheeat room temperature (use vegan butter or refined coconut oil for a dairy-free option)1 1/3cupspure maple sugar4large eggsat room temperatureZest of one lemongrated1/4cupfresh lemon juice2teaspoonspure vanilla extract1/2teaspoonalmond extract1/2cupdairy free yogurtof your choice1cupmixed berriesI used raspberries and blueberries
Lemon Glaze:
1cuppowdered monk fruit or organic powdered sugar2tablespoonfresh lemon juice1/2teaspoonpure 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 asideYou 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
Calories: 343kcalCarbohydrates: 40gProtein: 8gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 67mgSodium: 125mgPotassium: 144mgFiber: 4gSugar: 25gVitamin A: 86IUVitamin C: 5mgCalcium: 109mgIron: 2mg
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Want More Paleo Friendly Cake Recipes? Try One of These!
Blueberry Lemon Layer Cake
Pumpkin Bundt Cake
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Pumpkin Coffee Cake
Chocolate Layer Cake with Chocolate Buttercream
Gingerbread Bundt Cake
Glazed Apple Bundt Cake
Apple Spice Cake
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