Fruity Bundt Cake recipe just in time for the holidays. Ditch the outdated and sugary fruit cake this year, and instead make this healthier version made with almond flour and fresh organic strawberries and blueberries.

Gluten-free, dairy-free and paleo friendly, this is a great smart splurge option that won’t sabotage your healthy habits.

This delicious dessert also makes for a beautiful centerpiece. Enjoy!

INGREDIENTS

  • 2 cups finely ground almond flour
  • 1 ½ cups cassava flour
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 cup coconut oil, softened but not melted
  • 1 1/3 cup coconut sugar
  • 4 eggs (pasture raised)
  • 2/3 cup full fat coconut milk
  • 2 tsp vanilla extract

Toppings:

  • Paleo powdered sugar (Thrive brand makes an organic powdered sugar that isn’t made with any chemicals or cornstarch. Instead, it uses ethically sourced cane sugar and a touch of tapioca starch).
  • Strawberries (organic)
  • Blueberries (organic)
  • Fresh Mint

 

INSTRUCTIONS

Heat oven to 350F. Grease bundt pan with coconut oil and set aside.

In a large bowl, place almond flour, cassava flour, baking soda and salt and wisk together. In a stand mixer with a paddle attachment, blend coconut oil and coconut sugar until light and fluffy. Scrape down the sides then add eggs, one at a time mixing in between, coconut milk and vanilla. Add half the flour mixture and combine then slowly add in the rest until well mixed. Transfer batter to greased pan. Place in the oven for 45-50 minutes or until a toothpick comes out clean. Cool the cake in the pan for 10 minutes then remove from pan and allow to cool before topping with fruit and mint.