Maple Walnut Paleo Bundt Cake

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!

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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.

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.

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

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.

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.

 

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)

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