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Maple Walnut Paleo Bundt Cake

Dec 5, 2021 · 4 Comments

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Maple Walnut Paleo Bundt Cake on a cake stand and a slice on a plate with a fork
Maple Walnut Paleo Bundt Cake on a cake stand and a slice on a plate with a fork

This Maple Walnut Paleo Bundt Cake is is a great show-stopping dessert or simple snack with coffee or tea.

A sticky maple walnut filling is surrounded by light, fluffy vanilla cake.

Keep it easy by dusting it with powdered sugar. Or, to get a little fancier, smother it with maple icing and toasted walnuts.

No matter what, this Paleo bundt cake is gluten-free, dairy-free and refined sugar-free!

a grain-free cake with a white icing and topped with chopped nuts sitting on a white cake stand

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Maple Walnut Paleo Bundt Cake

There’s something so charmingly old-fashioned about a bundt cake. I especially fell in love with a Maple Pecan Bundt Cake in Nigella Kitchen by the culinary goddess herself, Nigella Lawson. A simple, vanilla-scented cake is filled with a sticky, crumbly maple syrup and pecan filling.

But since I can’t eat a regular bundt cake due to the gluten, I wanted to create a gluten-free and grain-free version that anyone can enjoy.

Besides switching out the pecans for walnuts, almond flour replaces the regular flour and palm shortening is a great dairy-free substitute for butter.

Even better: you can serve it two ways.

Make it a snacking cake by reducing the coconut sugar to 1/2 cup. You can then either leave the cake plan or dust it with powdered sugar or powdered coconut sugar. Add it to your brunch menu or enjoy a slice with coffee or tea.

Make it a dessert by making the maple icing (recipe included below) and drizzling it all over the cake. Then top it with toasted, diced walnuts.

No one will believe a gluten-free and Paleo bundt cake could look so good!

 

What you need for this Paleo bundt cake

Ingredients:

  • For the filling
    • 1 tablespoon palm shortening
    • 1/4 cup superfine blanched almond flour (not almond meal)
    • 1 cup walnuts, diced (measure first, then dice)
    • 1/4 cup maple syrup
    • 3/4 teaspoon cinnamon
  • For the cake
    • 3/4 cup coconut sugar (reduce to 1/2 cup if you want a less sweet cake)
    • 1/3 cup palm shortening
    • 5 large eggs, room temperature
    • 1/2 cup unsweetened plain almond milk
    • 1 tablespoon lemon juice
    • 2 teaspoons vanilla extract
    • 2 3/4 cups superfine blanched almond flour (not almond meal)
    • 1/2 cup arrowroot flour/starch
    • 1 teaspoon baking powder (for a Paleo-friendly, corn-free baking powder, see the notes below the recipe)
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon fine sea salt
    • avocado oil spray or coconut oil spray, for greasing the pan
  • For the maple icing
    • 2/3 cup coconut cream (chill a can of full-fat unsweetened coconut milk for at least 24 hours, then scoop out the cream that has risen to the top; use the coconut water for something else, such as a smoothie)
    • 5 teaspoons water, plus more if necessary
    • 2 teaspoons maple syrup
    • 3/4 teaspoon vanilla
    • 3/4 teaspoon palm shortening
    • 1/4 cup walnuts, toasted and diced

Equipment:

  • a stand mixer with the paddle attachment, hand mixer, or large mixing bowl and spatula
  • measuring spoons
  • measuring cups
  • a measuring glass
  • a medium mixing bowl and fork for the filling
  • a 10″ bundt pan or fluted tube cake pan
  • a cooling rack
  • a small offset spatula or butter knife for loosening the cake from the pan
  • for the icing: a mini food processor, stick blender or medium mixing bowl and whisk, plus a spoon for drizzling the icing

 

How to make this Paleo bundt cake

Heat the oven to 350°.

First, make the filling: In a medium mixing bowl, use a fork to mash together the palm shortening and almond flour until you have a crumble-like consistency. Add the walnuts, maple syrup and cinnamon and use the fork to blend everything together. Set aside.

a maple walnut filling for a cake in a glass bowl with a fork

Make the cake: Using a stand mixer with the paddle attachment, a hand mixer or large mixing bowl and spatula, cream together the coconut sugar and palm shortening until fully blended.

Add the eggs one a time, mixing after each one until fully blended in.

Add the almond milk and mix until combined, then add the lemon juice and vanilla and mix until combined.

the wet ingredients of a cake batter blended in a stand mixer bowl

Add the almond flour, arrowroot, baking powder, baking soda and salt. Stir until combined. The batter should be thick but pourable.

a cake batter blended in a stand mixer bowl

Grease the bundt pan with avocado oil spray or coconut oil spray. To get an even layer, I spray a paper towel and then wipe the towel everywhere inside the pan.

Use a spatula to scrape half the batter into the pan and smooth to an even layer. Then use your hands to distribute the filling in an even layer, making sure it doesn’t touch the sides of the pan. Do not pile the filling on itself but keep it at an even layer.

a cake batter with a maple walnut filling in a metal bundt cake pan

Scrape the rest of the batter on top and smooth to an even layer, making sure none of the filling is visible.

Bake for 30-35 minutes, until a toothpick comes out clean (although it might have a bit of the filling stuck to it, which is fine).

Let cool on a cooling rack for 15 minutes.

Use a small offset spatula or butter knife to gently slide between the cake and the pan, all around the edges and the inside ring.

Place the cooling rack upside down on top of the pan, then quickly but carefully flip the rack and pan so the pan is now on top. The cake should release easily from the pan. If not, give it a few gentle taps or pats to release it.

Let the cake cool completely.

You can dust the cake with powdered sugar or powdered coconut sugar (blend coconut sugar in a high-speed blender or food processor until it has the consistency of powdered sugar).

Or make the maple icing: Using a mini food processor, stick blender or medium mixing bowl and whisk, blend the icing ingredients until smooth. It should be thick but pourable. If necessary, add more water a bit at a time until it reaches that consistency.

Use a spoon to drizzle the icing all over the cake.

Sprinkle with the toasted, diced walnuts, if desired. You might not need all of them.

a gluten-free bundt cake sitting on a cooing rack over a white wooden table with a green napkin next to it

 

Substitutions and variations

  • You can reduce the coconut sugar to 1/2 cup if you want a less sweet cake
  • You can use ghee instead of palm shortening (but I have not tried this cake with butter or coconut oil)
  • You can use pecans instead of walnuts
  • If you don’t have avocado oil spray or coconut oil spray, you can grease the pan with avocado oil, coconut oil or olive oil

 

Make ahead and storage

The cake can be made up to 5 days in advance. Store in an air-tight container in the fridge. Bring to room temperature before serving.

The cake, without the powdered sugar or icing, can be frozen for up to 3 months. Wrap tightly in plastic wrap and store in an air-tight container. Thaw overnight in the fridge. Bring to room temperature before serving.

 

Other recipes you might like:

  1. Pumpkin Bundt Cake (Paleo, gluten-free, nut-free)
  2. Chocolate Espresso Cake with Kahlua Whipped Cream (alcohol-free, dairy-free, Paleo and keto options)
  3. Olive Oil Polenta Cake (gluten-free, dairy-free)
  4. Blueberry Snack Cake (Paleo, gluten-free, dairy-free)
  5. Pecan Molasses Bread (Paleo, gluten-free, dairy-free)

a dairy-free cake on a white cake stand and a slice on a white plate with a fork

a grain-free cake with a white icing and topped with chopped nuts sitting on a white cake stand

Maple Walnut Paleo Bundt Cake

Don Baiocchi
This stunning Maple Walnut Paleo Bundt Cake is perfect as a dessert or even a simple snack with coffee or tea. A sticky maple walnut filling is stuffed into a light, fluffy vanilla cake. Dust with powdered sugar or drizzle over the maple icing! Plus it's gluten-free, dairy-free and refined sugar-free.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 35 minutes mins
Cook Time 30 minutes mins
cooling time 15 minutes mins
Total Time 1 hour hr 20 minutes mins
Course Dessert
Cuisine American
Servings 10 slices
Calories 500 kcal

Ingredients
  

For the filling:

  • ¼ cup superfine blanched almond flour (not almond meal)
  • 1 tablespoon palm shortening
  • ½ cup walnuts, diced
  • ¼ cup 100% pure maple syrup
  • ¾ teaspoon cinnamon

For the cake (all at room temperature):

  • avocado oil spray or coconut oil spray, for greasing the pan
  • ¾ cup coconut sugar
  • ⅓ cup palm shortening
  • 5 large eggs
  • ½ cup unsweetened plain almond milk
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • 2¾ cup superfine blanched almond flour (not almond meal)
  • ½ cup arrowroot flour/starch
  • 1 teaspoon baking powder*
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt

For the maple icing**:

  • ⅔ cup coconut cream***
  • 5 teaspoons water, plus more if necessary
  • 2 teaspoons 100% pure maple syrup
  • ¾ teaspoon palm shortening
  • ¾ teaspoon vanilla extract
  • ¼ cup walnuts, toasted and diced (optional, for garnish)

Instructions
 

  • Heat the oven to 350°.
  • Grease a 10-inch bundt pan with avocado oil spray or coconut oil spray. To get an even layer, I spray a paper towel and then wipe the towel everywhere inside the pan.
  • Make the filling: In a medium mixing bowl, use a fork to mash together the palm shortening and almond flour until you have a crumble-like consistency. Add the walnuts, maple syrup and cinnamon and use the fork to blend everything together. Set aside.
  • Make the cake: Using a stand mixer with the paddle attachment, a hand mixer or large mixing bowl and spatula, cream together the coconut sugar and palm shortening until fully blended.
  • Add the eggs one a time, mixing after each one until fully blended in. Then add the almond milk and mix until combined, then add the lemon juice and vanilla and mix until combined.
  • Add the almond flour, arrowroot, baking powder, baking soda and salt. Mix until combined. The batter should be thick but pourable.
  • Use a spatula to scrape half the batter into the greased pan and smooth to an even layer. Then use your hands to distribute the filling in an even layer, making sure it doesn't touch the sides of the pan. Do not pile the filling on itself but keep it at an even layer.
  • Scrape the rest of the batter on top and smooth to an even layer, making sure none of the filling is visible.
  • Bake for 30-35 minutes, until a toothpick comes out clean (although it might have a bit of the filling stuck to it, which is fine). Let cool on a cooling rack for 15 minutes.
  • Use a small offset spatula or butter knife to gently slide between the cake and the pan, all around the edges and the inside ring. Place the cooling rack upside down on top of the pan, then quickly but carefully flip the rack and pan so the pan is now on top. The cake should release easily from the pan. If not, give it a few gentle taps or pats to release it. Let the cake cool completely.
  • Make the maple icing: Using a mini food processor, stick blender or medium mixing bowl and whisk, blend the icing ingredients until smooth. It should be thick but pourable. If necessary, add more water a bit at a time until it reaches that consistency. Use a spoon to drizzle the icing all over the cake. Sprinkle with the toasted, diced walnuts, if desired. You might not need all of them.

Notes

*to make Paleo-friendly corn-free baking powder, combine 2 parts cream of tartar, 1 part baking soda and 1/2 part arrowroot flour/starch
**instead of the icing, you can dust the cake with powdered sugar or powdered coconut sugar (blend coconut sugar in a high-speed blender or food processor until it has the consistency of powdered sugar)
***for coconut cream, chill a can of full-fat unsweetened coconut milk for at least 24 hours, then scoop out the cream that has risen to the top; use the coconut water for something else, such as a smoothie
Substitutions and variations
  • You can reduce the coconut sugar to 1/2 cup if you want a less sweet cake
  • You can use ghee instead of palm shortening (but I have not tried this cake with butter or coconut oil)
  • You can use pecans instead of walnuts
  • If you don't have avocado oil spray or coconut oil spray, you can grease the pan with avocado oil, coconut oil or olive oil
Make ahead and storage
The cake can be made up to 5 days in advance. Store in an air-tight container in the fridge.
The cake, without the powdered sugar or icing, can be frozen for up to 3 months. Wrap tightly in plastic wrap and store in an air-tight container. Thaw overnight in the fridge.

Nutrition

Calories: 500kcalCarbohydrates: 33gProtein: 12gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 93mgSodium: 291mgPotassium: 368mgFiber: 4gSugar: 16gVitamin A: 137IUVitamin C: 1mgCalcium: 157mgIron: 1mg
Keyword bundt cake, Christmas cake, dairy free, dessert, gluten free, grain free, paleo cake
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Reader Interactions

Comments

  1. Stacey Crawford says

    December 8, 2021 at 12:04 pm

    5 stars
    I adore the sweet spiced walnut filling and the creamy icing is the piece de resistance!

    Reply
    • Paleo Gluten Free Guy says

      December 10, 2021 at 11:28 am

      It’s allll about that icing. 😉

      Reply
  2. ChihYu says

    December 8, 2021 at 11:46 am

    5 stars
    This cake is absolutely divine! So moist and delicious..the filling is outstanding! The nuts give it such texture! It’s perfect with a cup of tea!

    Reply
    • Paleo Gluten Free Guy says

      December 10, 2021 at 11:28 am

      Thanks!

      Reply

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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