Gluten Free Cake Recipe - Lemon Bundt Cake

This is probably the best gluten free cake recipe I have come up with to date. A mini lemon bundt cake that, as you can see, is OOZING with lusciously tangy lemon curd. It is utterly delicious!


The recipe is in two parts - the cake and the lemon curd. If you don't want to make your own you could use store bought lemon curd.

child and teen approved luscious lemon bundt cake - gluten free and paleo and OMG SOOOO delicious from CreativelyPaleo.com

I wanted to create something that tasted good without the crazy refined sugar content. I've definitely achieved this and would encourage you to give it a go, you won't regret it.

Gluten Free Lemon Bundt Cake

Most of us in this family are big lemon fans. There is something about the zingy zestyness that just doesn't compare, even to.... chocolate! Gasp, did I really just say that? Well believe it or not even my teenagers agree! 

Lemons are full of vitamin C but let's face it, we're not really that interested in the nutritional content of a cake are we? Other than it being safe for coeliacs, and not packed full of refined sugar, that's about as health driven as we're going to get with a cake like this. The usual cautions about moderation apply.

child and teen approved luscious lemon bundt cake - gluten free and paleo and OMG SOOOO delicious from CreativelyPaleo.com

Lemon Bundt Cake - Ingredients - (makes 12)

  • 2 cups white sweet potato flour (you can get this from Chinese Supermarkets)
  • 2 tsps cream of tartar
  • 1 tsp bicarbonate of soda
  • 1 tbsp coconut sugar
  • 5 drops of lemon essential oil or 2 tsps lemon flavouring
  • 1 cup coconut milk
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 2 eggs
  • pinch of salt

Gluten Free Cake Recipe - Instructions - from our Paleo Desserts Collection

  1. Preheat the oven to 180C (350F)
  2. Put the solid coconut oil into an oven proof container and place in the oven, allow to melt in the oven as it heats.
  3. Place all the dry ingredients into a bowl and mix thoroughly.
  4. In a separate bowl whisk all the wet ingredients until well integrated.
  5. Whisk the wet ingredients in to the dry and leave to stand for 5 minutes.
  6. Place a couple of tablespoons of mixture into each of the mini bundt moulds.
  7. Bake in the oven for 12 minutes.
  8. Whilst still hot spoon lemon curd into the centres. 
  9. Leave to cool then enjoy!

As a variation you could replace the lemon flavouring with vanilla extra and fill the cakes with fridge jam...

gluten free and paleo jammy dodger cake - totally delicious and oozing fruitiness from CreativelyPaleo.com

like this! If you use the fridge jam you may need to top up the filling as the cake absorbs the juices, (this doesn't seem to happen with the lemon curd).

Read about the inspiration for these cakes on our blog here. 


You might also like....

Apple Cake

Chocolate Beetroot Cake

Chocolate Brownie

Chocolate Icecream

Chocolate Mousse Cake

Chocolate Spread

Ginger Cake

Gingerbread Cookies

Coconut Frosting

Lemon Bundt Cake

Lemon Cake Recipe

Lemon Curd Recipe

Sugar Free Jam Recipe

Turkish Delight


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