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Maple Walnut Paleo Bundt Cake Recipe (with Video)

Peanut-free, Wheat-free, Gluten
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By
paleoglutenfreeguy

Discover our Maple Walnut Paleo Bundt Cake Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
10

Prep 35min | Cook 30min

Ingredients

- 0.5 cup Almond milk, (unsweetened plain)
- 0.5 cup Arrowroot flour/starch
- Avocado oil spray, or coconut oil spray, for greasing the pan
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 0.75 tsp Cinnamon
- 0.667 cup Coconut cream
- 0.75 cup Coconut sugar
- 0.5 tsp fine sea salt
- 5 Large eggs
- 1 Tbs Lemon juice
- 0.25 cup Maple syrup, (100% pure)
- 2 tsp Maple syrup, (100% pure)
- 0.333 cup Palm shortening
- 0.75 tsp Palm shortening
- 1 Tbs Palm shortening
- 0.25 cup Superfine blanched almond flour, (not almond meal)
- 5.75 cup Superfine blanched almond flour, (not almond meal)
- 0.75 tsp Vanilla extract
- 2 tsp Vanilla extract
- 0.25 cup Walnuts, toasted and diced (optional, for garnish)
- 0.5 cup Walnuts, diced
- 5 tsp Water, plus more if necessary
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Directions

1. Heat the oven to 350°.
2. Grease a 10-inch bundt pan with avocado oil spray or coconut oil spray. To get an even layer, I spray a paper towel and then wipe the towel everywhere inside the pan.
3. Make the filling: In a medium mixing bowl, use a fork to mash together the palm shortening and almond flour until you have a crumble-like consistency. Add the walnuts, maple syrup and cinnamon and use the fork to blend everything together. Set aside.
4. Make the cake: Using a stand mixer with the paddle attachment, a hand mixer or large mixing bowl and spatula, cream together the coconut sugar and palm shortening until fully blended.
5. Add the eggs one a time, mixing after each one until fully blended in. Then add the almond milk and mix until combined, then add the lemon juice and vanilla and mix until combined.
6. Add the almond flour, arrowroot, baking powder, baking soda and salt. Mix until combined. The batter should be thick but pourable.
7. Use a spatula to scrape half the batter into the greased pan and smooth to an even layer. Then use your hands to distribute the filling in an even layer, making sure it doesn't touch the sides of the pan. Do not pile the filling on itself but keep it at an even layer.
8. Scrape the rest of the batter on top and smooth to an even layer, making sure none of the filling is visible.
9. Bake for 30-35 minutes, until a toothpick comes out clean (although it might have a bit of the filling stuck to it, which is fine). Let cool on a cooling rack for 15 minutes.
10. Use a small offset spatula or butter knife to gently slide between the cake and the pan, all around the edges and the inside ring. Place the cooling rack upside down on top of the pan, then quickly but carefully flip the rack and pan so the pan is now on top. The cake should release easily from the pan. If not, give it a few gentle taps or pats to release it. Let the cake cool completely.
11. Make the maple icing: Using a mini food processor, stick blender or medium mixing bowl and whisk, blend the icing ingredients until smooth. It should be thick but pourable. If necessary, add more water a bit at a time until it reaches that consistency. Use a spoon to drizzle the icing all over the cake. Sprinkle with the toasted, diced walnuts, if desired. You might not need all of them.

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