Another bundt cake recipe, this one is a sure contender with my Chocolate Bundt Cake with Caramel Glaze and my Pumpkin Bundt Cake with Coconut Cream Glaze!
To make this Maple Cinnamon Bundt Cake over the top, try topping it with my caramel glaze!
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
- 4 cups blanched almond flour
- 1/2 tsp salt
- 1 tsp baking soda
- 3 TBSP ground cinnamon
- 3 eggs
- 3/4 cup full-fat unsweetened coconut milk
- 1 cup pure maple syrup
- 1 tsp pure vanilla extract
Ingredients
|
Instructions
- Preheat oven to 350 degrees and grease a bundt cake pan with coconut oil (VERY important!)
- In a large bowl, combine the dry ingredients.
- In a separate bowl, whisk together the eggs, coconut milk, syrup, and vanilla.
- Stir into dry ingredients and pour into greased pan.
- Bake in oven for 30-40 minutes, until toothpick inserted comes out clean.
- Let cool for 30 minutes (VERY important!) on a wire rack before turning upside-down onto a serving platter. Let cool another 10-15 minutes before serving. Enjoy!
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Stephanie says
I cut this recipe in half and made muffins! 🙂
radlandon says
Nice!
Mel says
How many muffins does that make?
Life Made Full says
Hi, Mel. I have no idea how many muffins it makes, sorry! I would think at least 24?
Gail says
What flour would you sub with if you needed it to be nut free?
radlandon says
Hi, Gail. I don’t have a sub yet for the almond flour. I have heard sunflower seed flour can work, but haven’t verified it yet. I’m sorry. 🙁
Tiffany says
pumpkin seed flour also works as a good sub
Gab says
Hi, how do you think this recipe would work if I substituted the coconut milk with almond milk?
Life Made Full says
It may work, but coconut milk is thicker and has more fat, so it may not set quite the same. If you try it, please let me know how it turns out! Sorry I’m not more help!
Lieziepeasy says
I really want to make this, but I am wondering if you could give me the amount of maple sirup, almond flour and coconut milk in grams or mililiters? I tried converers, but it is safe to assume I’ll need 340g of maple sirup??? I also calculated 500 g of almond flour and 180 ml of coconut milk. Is that more or less in the right direction? Thanks for your help!
Life Made Full says
Hi, Lieziepeasy! Here’s a site to convert from cups to grams: http://calculator-converter.com/converter_g_to_c_grams_to_cups_calculator.php And here’s one from cups to mL: http://www.metric-conversions.org/volume/us-cups-to-milliliters.htm
Hope that helps!
Lisa says
Has anybody made this not in a bundt pan – like a circular or square cake pan? I want to make this for my husband’s birthday but don’t really want to spend the money on a pan right now, esp since I am visiting my dad and have one at home.
Life Made Full says
Hi, Lisa! You could probably do 2 8″ round pans?
Lisa says
I went ahead and bought a bundt pan and it was a total mess! :(( I am not a novice cook fwiw. I followed the recipe exactly, but it wouldn’t come out of the pan. I greased it liberally with coconut oil, so I am not sure what the deal was. At 30 min, a toothpick was definitely not clean, so I went another 10 min. It still didn’t seem clean, so I went another 10 and started to worry about it getting burned tasting, so I went ahead and pulled it. I waited well over 30 min, and it wasn’t coming out. I waited another 30 min, ran a knife every where I could, and it fell out in several chunks. 🙁 We served it like a “crumble”, with the drizzle frosting I had made for it on top, and everybody loved the flavor. I was just bummed to not have a cake since it was for my husband’s bday. I think if I use this recipe again, I will stick to muffins.
Life Made Full says
Huh, I’m sorry, Lisa! I’m not sure what happened? I’ve made this 3 or 4 times, and haven’t had a problem? I think mine typically cooks for 40 minutes, and so far I haven’t had a problem with it coming out? I’m sorry it didn’t work out for you!
Carrie says
Is there a substitute for the maple syrup? Say honey or xylitol?
Life Made Full says
You could use honey, although I haven’t tied it to verify. If you try it come back and let me know how it turns out!
Julie says
Oh my goodness, this is wonderful! I did have some stick to the pan, but at least 90% of the cake came out on it’s own. Do you grease your pan with coconut oil or is there a coconut oil cooking spray? I waited until just before I filled the pan to grease it thinking that those with trouble may have greased it long enough that some of the oil might have run off. I did notice that by the time I made it around the pan the oil was no longer a solid wipe of oil, but was pulling back into spots of oil. I’m guessing that it just wasn’t sticking to my nonstick pan.
For those asking, I imported the recipe to the recipe calculator on My Fitness Pal. For 8 servings, made exactly as listed, it’s 505 calories. I usually cut a bundt cake in 24 slices using the indents as a guide. For 24 slices it comes to 168 calories, 11 grams fat, 14 grams total carbs, 2 grams fiber, & 5 grams protein. You can easily multiply those numbers by 24 then divide by the number of slices you choose to find the info for the number of servings you choose.
Life Made Full says
Thanks, Julie!
Bobbi says
I made this for my daughter’s birthday a year ago and it was a huge hit. I came back to make it again today as we have friends visiting who I know would adore it. Unfortunately, the link for the caramel glaze is not working. Would it be possible to be given a corrected link please.
Life Made Full says
Hi, Bobbi! I’m so sorry! Here’s the correct link: http://www.lifemadefull.com/2013/08/06/chocolate-bundt-cake-with-caramel-glaze-glutengrain-free/
dona allan says
Absolutely delicious! When i calculated the cost of making this cake it made me think twice about making it again as almond flour is $A26/kg and good organic maple syrup is $A10 for a small bottle. Do you think it would work if i use half almond flour and half coconut flour? Thanks
Shanti Landon says
Hi, Dona! Unfortunately, coconut flour won’t work as a sub. =( I have heard that sunflower seed flour is a good sub, but I haven’t tried it myself. I’m sorry I’m not more help!
dona allan says
Aww please dont apologise! It was silly of me to ask 😉 This recipe is just stunning i wouldnt change a thing! Made the chocolate version the day before and had it with tea earlier. Thank you so much for this recipe. This i will keep! Xo
Shanti Landon says
Yum! Glad you liked it!
Jan Learned says
I just made this cake & it was very thick, is it suppose to be like that? Couldn’t pour it, had to spoon & then try & spread it around! Getting it out of pan was no problem, but does not look like the picture!!! It is not smooth, has openings & cracks everywhere! It is very dense, but I guess it tastes alright. What did I do wrong? Thank you
Shanti Landon says
Hi, Jan! I’m sorry to hear this. =( Did you follow the recipe exactly? Were you using blanched almond flour?
Bobbi says
Wanted to respond to this recipe again. This has been a favorite in our home for a couple of years now and has been requested by all three of my kids for their birthdays. Coming back to make it for the third consecutive birthday for my daughter who will be eleven tomorrow.
Teja says
Just made this in a muticooker at my job. It has a fantastic marzipan-like flavor, I only find it way too sweet for my taste.
So I guess I’ll have to add something to it, either cocoa icing or unsweetened whipped cream…
It’s a keeper though! 🙂
Madi says
Hi, I was wondering if it would work to use normal cake pans for this recipe instead of a bundt pan and, if so, would the batter be enough for two cakes? Thanks:)
Madi says
Also, do you think this recipe would pair nicely with a chocolate buttercream frosting?
Shanti Landon says
Hi, Madi! I’m not sure about the buttercream frosting–I haven’t tried it with that! You could do a 9×13, or two 9″ round pans. =)
Susan Jones says
I made this to take to a party Friday night. I made one alteration – I used 1/2 cup maple syrup and 1/2 cup maple sugar instead of 1 cup maple syrup. The texture was still moist and lovely. It came out of the pan perfectly. I drizzled the top with maple cream. It was both pretty and delicious. People raved over how good it was. Thanks for a great recipe.
Rebecca says
LOVE this recipe! It’s just what a pound cake should be: fluffy, moist, slightly sweet.
This recipe is very good with lemon zest.
Shanti Landon says
Yay! So glad you liked it!
Jessica K says
Oh. My. Goodness. I’ve made this 3 times in the last 2 months and it’s INCREDIBLE (making my 4th round tonight). Reminds us of what we call Amish Friendship Bread (the stuff you have a starter for and share with everyone and their mom and feed and kneed it over and over and over….) I made the Caramel Glaze for the top and it takes it to another level of awesomeness. Super simple recipe – amazing results. The only downside is it’s a booger to get out of the bundt pan – I’ve gone to making it in oversized cupcake pans instead and put parchment paper discs on the bottom to help them come out – no issues at all after running a knife around the side.
THIS IS A MUST MAKE!
Shanti Landon says
Yay! I’m so glad you like it!
Sherryl says
Just made your cake, and it looks and smells wonderful! I had watched a video from the Bundt pan company, and they said to butter and flour the pan (I’m not restricted on those dietary things), and it came out of the pan perfectly! Here is the video: https://youtu.be/286-5d_wUEg I learned a few things from that video!
My cake is not as tall as yours, but maybe that’s because the pan is bigger – not sure.
I’m going to make a glaze I found from Betty Crocker.