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

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.

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



  • 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



  1. Preheat oven to 350°F

  2. Lightly oil a 7" bundt cake pan with coconut oil or butter

  3. Add eggs, honey, coconut milk, butter, vanilla, and lemon juice to a large mixing bowl or stand mixer bowl

  4. Beat on medium speed until just combined

  5. Add almond flour, coconut flour, salt and baking soda to a separte bowl

  6. Mix until combined

  7. Add dry ingredients to the wet

  8. Beat on medium-high speed for a minute until well combined

  9. Stir in shredded coconut and blueberries

  10. Pour batter into prepared cake pan

  11. Bake for 25 – 30 minutes until toothpick inserted into center of bundt ring comes out clean

  12. Cool in pan on wire rack for 15 minutes

  13. 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

  14. Flip cake over so it's upright and cool the rest of the way on the wire rack – about 30 minutes

  15. Place cake on plate and drizzle glaze over cake


  1. Add cocoa butter to small sauce pan and heat over medium low heat until just melted

  2. Remove from heat and add to small glass mixing bowl (or other bowl that can withstand heat)

  3. Add butter and honey and whisk until butter is completely melted

  4. Whisk in the teaspoon of cashew (or other nut milk)

  5. Whisk in vanilla

  6. Allow glaze to cool a little so it's not hot, but hasn't started to solidify – a few minutes

  7. Drizzle over cooled cake

Sherry Lipp
Latest posts by Sherry Lipp (see all)

Sherry Lipp

Sherry is a writer/blogger specializing in entertainment and food writing. She has been following a gluten, grain, and sugar-free diet for over 15 years and is the author of Don't Skip Dessert: Gluten-Free, Grain-Free & Sugar-Free Sweet Treats. She also enjoys writing about movies and television. You can find her entertainment articles at

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