Desserts · Photography

Mini lemon bundt cakes

Gabriela Lupu

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This is the first time I used coconut flour to bake a dessert, so I was ready to fail. After reading about the flour, I was happy to use it, because is so healthy, but in the same time hoping to make something eatable. My cakes taste so good and I love the texture. It’s something so different from the classical bundt cake, refreshing and, of course, very healthy.

Ingredients:

– 6 eggs

– 1/4 cup coconut oil, melted

– zest from 2 lemons

– juice from 2 lemons plus enough milk (coconut,rice or almond) to equal 1 cup

– 1/3 cup maple syrup

– 2/3 cup coconut flour

– 1 heaping teaspoon baking soda

Chocolate glaze

– 2 tbsp coconut oil

– 2 tbsp maple syrup

– 2 tbsp almond milk

– zest and juice from 1 lemon

– 1/2 tsp pure vanilla extract

– 2 tbsp cacao

Directions:

Preheat oven to 180 degrees Celsius. Combine all bread ingredients in a mixing bowl and mix well. Pour into bundt forms and bake for 45 minutes or until golden on top and middle is cooked through. Remove from oven and let cool.

While the lemon bundt cakes are baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon is finished cooking and cooling. Pour the glaze all over the top of cakes. Refrigerate the cakes for 30 minutes – 1 hour until they firm up a bit.

Keep leftovers in the refrigerator. Enjoy!

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Published by Gabriela Lupu

Hi. My name is Gabi and I am a professional photographer, a new mom and a wife. I wanna learn to cook healthy food for my little one, so I made this blog to share my cooking experiments with everyone. It's gone be a long and a bumpy ride but a funny one, so stay tune for news and enjoy my ride.

143 thoughts on “Mini lemon bundt cakes”

  4. I have to try this. I have been wanting to find a cake to make with coconut flour and this wonderful. Do you think it would turn out the same using a large bundt pan? Curious how the texture would hold up.

    Reply

  9. These look extra yummy!! Forever looking for healthy buy ‘naughty’ recipes to try out for home and work, will definitely be giving these a shot!!

    Reply

  17. Perfect mini lemon bundt cakes! I love them! They look delicious and would go perfectly with my cup of tea right about now! Thanks for the recipe, something I

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  33. i wonder how they will turn out using egg substitute and rice milk instead of the almond milk. i would like to try to make them for my mom because she LOVES lemon. but she has a food allergy list a mile long. your thoughts on the substitutes?

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  45. Pound cakes, bundt cakes, cup cakes… I find they usually taste good only on the day. Most of them tend to be dry: there’s a reason it’s called “sponge” cake and a reason why you slather it in cream and jam! In French we say they are “Étouffe Chrétien” – cake dry enough to choke a Christian ;-0
    So, I’m interested in the texture of your cakes. I also have an aunt who needs to eat gluten-free and is still getting used to cooking differently. These cakes look like they might be an option.
    Nice work!

    Reply

  49. I’ve been meaning to make something with coconut oil for some time now, but never really knew what to make. Coconut flour, too? That’s SO cool!! Definitely want to give this a try!

    Reply

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