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5 from 1 vote

Vanilla Bourbon Bundt Cake

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Cakes
Cuisine: American
Keyword: bourbon bundt cake, vanilla bourbon cake, vanilla bundt cake
Servings: 16
Calories: 193kcal
Author: Ansley Beutler

Ingredients

For the cake

  • 3 ½ cups almond flour
  • 1 ½ cup tapioca flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 ½ cup coconut milk
  • 1 tablespoon apple cider vinegar
  • 3 eggs
  • 1 teaspoon vanilla
  • ⅔ cup coconut sugar
  • 3 tablespoon bourbon

For the glaze

  • ½ cup coconut butter
  • 1 - 2 tablespoon coconut oil melted (use as needed)
  • 1 teaspoon vanilla
  • 2 tablespoon 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.
    3 ½ cups almond flour, 1 ½ cup tapioca flour, 2 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon sea salt
  • 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.
    1 ½ cup coconut milk, 1 tablespoon apple cider vinegar, 3 eggs, 1 teaspoon vanilla, ⅔ cup coconut sugar, 3 tablespoon bourbon
  • Slowly fold in the flour mixture into the bowl with the coconut milk adding about ⅓ 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 tablespoon 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.
    ½ cup coconut butter, 1 - 2 tablespoon coconut oil, 1 teaspoon vanilla, 2 tablespoon bourbon*
  • 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

Nutrition

Serving: 1slice | Calories: 193kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g