This cake is nothing bundt good for you! Our friend Sweet Laurel makes sugar and grain-free recipes that are good for both your body and your sweet tooth. Treat yourself to this lemon poppyseed bundt cake topped with a coconut butter glaze served on our gray Moroccan ceramics.
Lemon Poppyseed Bundt Directions
Preheat oven to 350°F. Generously grease bundt cake pan with coconut oil.
Combine almond flour, salt and baking soda in a bowl. Whisk together the eggs, coconut milk, syrup, lemon zest and lemon juice. Add flour mixture, then stir in poppy seeds. Pour into greased pan.
Bake for 45 minutes. Allow the cake to cool for about an hour. Flip onto plate and coat with glaze.
Coconut Butter Glaze Directions
Mix all ingredients over very low heat. Allow to cool. If you’d like your icing thinner, add more coconut milk or almond milk.
We can’t wait to be neighbors with Sweet Laurel Bakery! If you’re in the Los Angeles area, make sure to visit us. Our shops are opening this September!