SCD Recipe: Blueberry Coconut Bundt Cake with Vanilla White Chocolate Glaze

Name: SCD Blueberry Coconut Bundt Cake with Vanilla White Chocolate Glaze
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 large eggs; 2 tbsp honey; 2 tbsp coconut milk (okay to subsitute another kind of nut milk); 1 tbsp melted butter or coconut oil; 1 tsp pure vanilla extract; ½ tsp lemon juice; ¼ cup almond flour; ¼ cup coconut flour; ½ tsp baking soda; ¼ tsp salt; ¼ cup shredded coconut; ½ cup fresh blueberries; 2 tbsp cacoa butter (melted amount); 2 tsp butter; 1 tbsp honey; 1 tsp cashew milk (can sub coconut or almond milk); 1p tsp pure vanilla extract

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This is a simple grain-free cake that is made with a combination of almond flour and coconut flour. I find with Specific Carbohydrate Diet baking that smaller cakes turn out better than big cakes,, which tend to be underdone in the middle.

Usually I make cupcakes, but sometimes it’s nice to have regular cake. I bought a small bundt cake pan to use in my Instant Pot, but it works great for regular baking too.

If you’re looking for a way to treat yourself for a special occasion, this cake is perfect. It’s light and moist and the white chocolate glaze provides just a little extra sweetness.

You can whip this up in not time and is a great use for fresh blueberries that you want to use up before they go bad.

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SCD Blueberry Coconut Bundt Cake with Vanilla White Chocolate Glaze

Course Dessert

Cuisine Paleo, SCD

Keyword gluten free, gluten free recipe, grain free, grain free cake, scd cake, scd diet, specific carbohydrate diet

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 1 7″ Bundt Cake

Author Sherry Lipp

Ingredients

Cake

2 large eggs
2 tbsp honey
2 tbsp coconut milk (okay to subsitute another kind of nut milk)
1 tbsp melted butter or coconut oil
1 tsp pure vanilla extract
½ tsp lemon juice
¼ cup almond flour
¼ cup coconut flour
½ tsp baking soda
¼ tsp salt
¼ cup shredded coconut
½ cup fresh blueberries

Glaze

2 tbsp cacoa butter (melted amount)
2 tsp butter
1 tbsp honey
1 tsp cashew milk (can sub coconut or almond milk)
1p tsp pure vanilla extract

Instructions

Cake

Preheat oven to 350°F
Lightly oil a 7" bundt cake pan with coconut oil or butter
Add eggs, honey, coconut milk, butter, vanilla, and lemon juice to a large mixing bowl or stand mixer bowl
Beat on medium speed until just combined
Add almond flour, coconut flour, salt and baking soda to a separte bowl
Mix until combined
Add dry ingredients to the wet
Beat on medium-high speed for a minute until well combined
Stir in shredded coconut and blueberries
Pour batter into prepared cake pan
Bake for 25 – 30 minutes until toothpick inserted into center of bundt ring comes out clean
Cool in pan on wire rack for 15 minutes
Remove cake from bundt pan – gently run a butter knife around the cake to loosen it from the pan, turn the pan over and gently tap and the cake should come out
Flip cake over so it's upright and cool the rest of the way on the wire rack – about 30 minutes
Place cake on plate and drizzle glaze over cake

Glaze

Add cocoa butter to small sauce pan and heat over medium low heat until just melted
Remove from heat and add to small glass mixing bowl (or other bowl that can withstand heat)
Add butter and honey and whisk until butter is completely melted
Whisk in the teaspoon of cashew (or other nut milk)
Whisk in vanilla
Allow glaze to cool a little so it's not hot, but hasn't started to solidify – a few minutes
Drizzle over cooled cake

Author
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Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.