cake - Grain Free Lemon Poppyseed Bundt Cake

By tinathorn

Ingredients

• 4 cups almond flour
• 1/2 tsp salt
• 1 tsp baking soda
• 3 eggs
• 3/4 cup full-fat, unsweetened coconut milk
• 1 cup pure maple syrup
• 1 TBSP pure lemon extract
• 1/4 cup poppy seeds
• For the glaze
• 1/2 cup coconut cream concentrate , melted
• 1 TBSP full-fat, unsweetened coconut milk
• 3 TBSP pure maple syrup
• 1/2 tsp pure vanilla extract
• 1/2 tsp pure lemon extract
• water

Details

Adapted from cleaneatsinthezoo.com

Preparation

Step 1

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 lemon extract.
Stir into dry ingredients, then stir in poppy seeds.
Pour into greased pan.
Bake in oven for 40-50 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 drizzling with glaze.
Instructions for the glaze
Combine the coconut cream concentrate, coconut milk, syrup, lemon extract and vanilla in a bowl.
It will thicken, so add water slowly until it gets to a “glaze” consistency.
After cake has cooled, drizzle glaze over it and store in fridge for best results.