Description
This bundt cake has a sweet vanilla aroma with an ever-so-subtle hint of bourbon to give it that warm and cozy touch. Each slice is moist, fluffy, and drizzled with a bourbon coconut butter glaze. Made gluten-free, dairy-free, and paleo friendly, it’s sure to be a party stopper!
Ingredients
Scale
For the cake
- 3 1/2 cups almond flour
- 1 1/2 cup tapioca flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 1/2 cup coconut milk
- 1 Tbsp apple cider vinegar
- 3 eggs
- 1 tsp vanilla
- 2/3 cup coconut sugar
- 3 Tbsp bourbon
For the glaze
- 1/2 cup coconut butter
- 1 - 2 Tbsp coconut oil, melted (use as needed)
- 1 tsp vanilla
- 2 Tbsp bourbon*, optional
Instructions
- Preheat oven to 350 F
- In a bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda, and salt; set aside
- In a separate bowl, add the coconut milk and apple cider vinegar and mix well. Then add the eggs, vanilla, coconut sugar, and bourbon, mixing until fully incorporated
- Slowly fold in the flour mixture into the bowl with the coconut milk adding about 1/3 of the mixture at a time, folding until no flour clumps remain
- Pour batter into a greased bundt cake pan and bake for 35 - 45 minutes until the edges begin to pull away from the sides and you can insert a toothpick into the middle part of the cake it comes out clean. Let cool for at least 15 minutes before removing from the cake pan
- Once cooled, prepare your glaze by melting the coconut butter**. This is best done using a double boiler or you can simply bring a pot of water to a simmer, add the coconut butter to a sauce pan, and place on top of the pot of simmering water. Continue to stir until melted (add a Tbsp or two of coconut oil if needed to thin out the coconut butter). Once melted, pour coconut butter into a bowl and stir in the vanilla and bourbon and immediately pour over bundt cake
- Serve cake immediately or store in an airtight cake container and keep up to 5 days
Notes
*Note - If you’d like to make a strictly paleo or gluten-free cake, omit the bourbon and add a little extra vanilla bean or extract
**Note - If the cake is for an event or gathering, I recommend making the cake ahead of time and waiting until a few hours before serving to prepare the vanilla bourbon glaze and drizzle over the cake
- Prep Time: 15
- Cook Time: 45
- Category: Cakes
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 193
- Fat: 6
- Carbohydrates: 31
- Protein: 3
Keywords: Bourbon Cake, Paleo Bundt Cake, Gluten-free Bundt Cake, Holiday Bundt Cake