Maple Walnut Paleo Bundt Cake

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

5 from 2 votes

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.

Prep Time35

Cook Time30

cooling time15

Total Time1 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 500kcal

Author: Don Baiocchi

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