Bursting with fresh bright lemon flavor, this Paleo Lemon Poppy Seed Bundt Cake is a beautiful cake to share with your loved ones, give as a special present, or just enjoy slice by slice at any time of the day.  It’s completely Sugar Free, Paleo, Low-FODMAP, Dairy Free, and Low Cholesterol. 

I know that no one considers cake to be truly healthy, but with all of the fresh lemon juice and zest along with the fiber and protein-rich almond flour plus the awesome poppy seeds, this cake might just have earned the badge of “Actually Really Healthy.”  On top of all of its health accolades, it’s also just plain delicious.  Lemon and poppy seeds are a classic combination, and they never disappoint.

Without any sweetener except for liquid stevia, this cake really showcases its fresh lemon flavor.  It has a complexity that isn’t masked over by too much sweetness.  This cake is just sweet enough and pleasantly tart and super tender. 

It’s an amazing cake for breakfast, brunch, snack, dessert – anytime, really.

It’s also super easy and fast to make.  I think the hardest and most time consuming part of making this cake is zesting and juiced the lemons.  Which isn’t hard with a good microplane zester and a simply manual juicer.  That’s how easy this recipe is.

Treat yourself to a healthy cake that will truly brighten up your day.  I hope you enjoy this cake as my family does.  Please let me know if the comments how it turns out for you.

Why You’ll LOVE this Recipe:

• Super fresh lemon flavor
• Completely Sugar Free
• Gluten Free
• Paleo
• Dairy Free
• Low-FODMAP
• Low Cholesterol
• Easy to make
• One bowl recipe

Ingredients for Paleo Lemon Poppyseed Bundt Cake:

• almond flour
• baking powder           
• salt
• poppy seeds
• Earth Balance Vegan Buttery Sticks, melted
• eggs
• lemons
• liquid stevia
• coconut oil
• coconut cream
• Spectrum Organic All-Vegetable Shortening

Notes on Ingredients:

Almond flour - This is the only flour in the cake, and almond flour is naturally a very tender flour.  It’s also a very filling flour, because it’s high in both protein and fiber.  That means that it’s great for you and will also fill you up faster than a regular cake with sugar would.

Baking powder - This leavens the cake and gives it lift.

Salt -  Essential for flavor.

Poppy Seeds – No only do Poppy Seeds taste so yummy with lemon, Poppy Seeds are also high in protein, fiber, magnesium, and calcium. 

Earth Balance Vegan Buttery Sticks, melted – Neutral in flavor, bakes up well, and low in cholesterol.

Eggs – These are the binders, and they also form the structure of the cake.

Lemons – Lemons not only impart delicious flavor into this cake, but they also make this cake more tender and fluffy.

Liquid stevia – The only sweetener in this cake.  Please use liquid stevia, not powdered.

Coconut oil – This helps to thicken the icing and also to make the icing harden as it cools.

Coconut cream – This gives creaminess to the icing and also helps to make the icing sweeter.

Spectrum Organic All-Vegetable Shortening  - This is the best shortening I have found for icings and frostings that actually makes them substantial and fluffy.

How to Make Paleo Lemon Poppy Seed Bundt Cake From Scratch

First, preheat the oven to 350 F.  Prepare your bundt pan by greasing it thoroughly with Spectrum Organic All-Vegetable Shortening.  Make sure you get into every nook and cranny so that the cake doesn’t stick and mar the beautiful finished bundt design.

Make the Cake

In a large bowl, whisk together the dry ingredients – the almond flour, baking powder, salt, and poppy seeds

Add the wet ingredients – the melted Earth Balance Vegan Buttery Sticks, eggs, lemon zest, lemon juice, and liquid stevia.

Pour the batter into the prepared bundt pan. 

Place the bundt pan in the oven and bake for 50 minutes.  Check for doneness by inserting a toothpick into the cake.  If the toothpick comes out dry, then the cake is done.

Once the cake is cooked, remove it from the oven and place it – still in the pan – on a cooling rack.  Let the cake cool in the pan for about 1 hour.

Now, place the cooling rack on top of the bundt pan and flip the pan over.  The cake should slide out smoothly. 

Make the Icing

Make the icing.  In a stand mixer, combine the melted coconut oil, coconut cream, lemon juice, liquid stevia, and Spectrum Organic All-Vegetable Shortening.  Beat with a paddle attachment until the icing is completely smooth.

Spoon the icing onto the bundt cake.  It might depend on the design of your bundt pan as to the manner in which you put the icing on the cake.  There’s no wrong way of doing it.

This cake is delicious when it’s still warm and also after it has refrigerated.  It’s fantastic with or without the icing.  It’s a beautiful cake that is perfect for any time of the day.  Eat it and enjoy!

More Sugar Free Cake Recipes:

• Paleo Double Chocolate Cake
• Paleo Black Forest Cake
• Paleo Orange Chocolate Cake
• Paleo Chocolate Olive Oil Bundt Cake
• Paleo Sheet Cake with Chocolate Frosting
• Paleo Chocolate Cake with Marshmallow Frosting