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Healthy Lemon Bundt Cake | Gluten-Free

This delicious lemon bundt cake is simple to make and can be easily adapted to be dairy-free and paleo-friendly. It has no refined sugars or starches; only made using whole foods! Perfect for any occasion, it’s a delightful treat everyone will love. Plus, it's gluten-free!



  • 1/2 cup (115g) butter, at room temperature (use ghee for a dairy-free option)
  • 1/2 cup (115g) cream cheese (can use dairy-free cream cheese or dairy-free yogurt)
  • 1 cup (200g) pure maple sugar (coconut sugar works, it just makes the cake darker)
  • Zest of one lemon, grated
  • 1/4 cup (60ml) fresh lemon juice
  • 2 teaspoons (10ml) vanilla extract
  • 1/2 teaspoon (2.5ml) almond extract
  • 5 large eggs, at room temperature
  • 3 cups (300g) almond flour
  • 3/4 cup (90g) tapioca flour or arrowroot
  • 1 teaspoon (5g) baking powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/4 teaspoon (1.5g) sea salt


  1. Preheat oven to 325°F and grease a bundt pan.

  2. Using either a stand mixer or a hand mixer, beat the butter, cream cheese, and maple sugar on medium speed until smooth. Add the lemon zest, lemon juice, vanilla extract, and almond extract, and mix until combined. Then, add the eggs one at a time, beating on low speed after each addition.

  3. Add the almond flour, tapioca flour, baking powder, baking soda, and salt to the bowl. Mix everything by hand. 

  4. Pour the batter into the prepared bundt pan. Level the batter in the pan. Bake for 45 minutes, until the top is golden brown or do the toothpick test.

  5. Let the cake cool in the pan for 15-20 minutes. Carefully turn the bundt pan over onto a wire rack. Eat hot or cooled down!



If you cut the cake into 14 slices, each slice has approximately:

Calories: 245 | Total Fat: 18g (Saturated Fat: 5.7 | Trans Fat: 0g) | Cholesterol: 80mg | Sodium: 155mg | Total Carbohydrates: 15g (Dietary Fiber: 2.3g | Sugars: 9g) | Protein: 6g

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