Grain Free Lemon Cranberry Bundt Cake
| Servings | Prep Time |
| 10-12 slices | 10minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
- 4cups blanched almond flour
- 1/2tsp salt
- 1tsp baking soda
- 3 eggs
- 1.5TBSP pure lemon extract
- 3/4cup full-fat unsweetened coconut milk
- 1cup pure maple syrup
- 1cup fresh cranberries
- For optional lemon glaze:
- 1/2cup coconut cream concentratemelted
- 1TBSP full-fat unsweetened coconut milk
- 3TBSP pure maple syrup
- 1/2tsp pure vanilla extract
- lemon juice
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, lemon extract, coconut milk, and syrup.
- Stir into dry ingredients, then add in cranberries, and pour into greased pan.
- Bake in oven for 35-40 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!
- For the glaze:
- Combine the coconut cream, coconut milk, syrup, vanilla and lemon juice in a bowl. It will thicken, so add lemon juice slowly until it gets to a “glaze” consistency. After cake has cooled, drizzle glaze over it and store in fridge for best results.