When selecting the categories for the blog posts I write, sometimes I select both breakfast and dessert. And then I wait for the paleo police to knock on the door. Well I say bring it! I will stand by my decision to eat Paleo Triple Berry Bundt Cake for breakfast. And I’m still drinking coffee so picking a fight isn’t the wisest.
Paleo Triple Berry Bundt Cake
I know, I KNOW. Breakfast should be steak or whatever, and for the most part, I agree; we shouldn’t be eating sugary carb-bombs for breakfast. We should be eating real food.
For the most part, eggs and bacon or leftover dinner sounds pretty decent for breakfast. But sometimes, I want something more… cakey. Like this. I also like it for snacks.
Sure, it’s still cake, but it’s cake made with almond flour and not a lot of sugar and also has eggs! And berries! Which I think we can all agree are both solidly in the breakfast category. Plus, this is one pretty cake and starting your day with beautiful things is good for your health*
*Not peer reviewed, or even a fact, but I’m personally sure of it.
I originally created this recipe when writing the menu for a paleo picnic cooking class- so naturally this is an excellent choice to pack on a picnic, too.
Whatever time of day you choose to enjoy this cake, I hope you love it. And if you’re a cake-for breakfast fan like me, check out my Strawberry Chocolate Chip Muffins and Earl Grey Peach Cake.
Paleo Triple Berry Bundt Cake
For breakfast or dessert, snacks or a picnic. This cake belongs in your Spring baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 10-inch bunch cake, 8-10 servings
- Category: Breakfast, Dessert, Snack
- Cuisine: American
Ingredients
- ¼ cup melted ghee or butter, (plus more for greasing the pan)
- 6 eggs
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 1/2 cup almond flour
- ½ cup arrowroot starch, (plus more for dusting the pan)
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- 1/8 teaspoon finely ground sea salt
- 6 ounces 1 dry pint raspberries
- 6 ounces 1 dry pint blueberries
- 6 ounces 1 dry pint blackberries
- powdered sugar for dusting, (optional)
Instructions
- Preheat the oven to 350ºF. Grease and flour a 10-inch bundt pan with ghee and arrowroot starch.
- In a large bowl, whisk or beat to combine the melted ghee, eggs, coconut sugar, and vanilla extract.
- Into the bowl, sift the almond flour, arrowroot starch, coconut flour, baking soda, and salt. Whisk or beat to combine.
- Gently fold in the berries and scoop into the prepared pan, evening out the top. (the batter will be thick)
- Bake for 28-32 minutes, or until the top springs back when you lightly press it.
- Allow to cool in the pan before inverting onto a plate. Dust with powdered sugar, if desired.
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Donna in Inwood says
Just hopping on to say I made this cake last night with what I could find: blueberries, strawberries and cherries (I pitted them). It’s a little too late in the season here in NY to get decent raspberries or blackberries. Anyhow it turned out great. I think I will make a paleo lemon glaze to go on top instead of powdered sugar.
One interesting note: I made it in a glass bundt pan. I had bought this pan awhile back, being sort of suspicious of aluminum pans, and all the bundt pans seem to be at least partly aluminum. Anyway, the glass pan worked great. It’s really lightweight (I wonder how they do that?). It did take a bit longer to cook — about 45 mins — but also, I have a slow oven, so that might’ve been part of it.
Anyway, thanks for terrific – and easy – recipe. I’m sure I’ll make it again.
zenbelly says
I’m so glad you liked it! I bet cherries in it were amazing. I wonder if the glass pan is what caused it to take longer to bake? I think that can often be the case. Paleo flours can vary batch to batch too, some almond flour is dryer than others. That could do it too. At any rate, I’m glad you enjoyed it!
Cindy says
So want to try this What can I sub for butter/ ghee? Get alergic reaction every time. Yes, Even ghee.
zenbelly says
Hi Cindy! For a dairy-free version you could use palm shortening!
Aria says
Hi! Thank you for sharing this recipe! I’ve been wanting to try to add coconut and arrowroot flour to my standard almond flour cake recipe!
If I reduce the eggs to 4, and use 2 Cups Almond flour, would that work?
My current almond flour bundt cake recipe calls for 4 cups almond flour and 4 eggs, so wasn’t sure. Thanks!
zenbelly says
Hi Aria! I really have no idea, without trying it. All the flours act differently, so there’s no way of knowing until you try. Coconut flour is way more absorbent than almond so keep that in mind, you need less of it per egg than you do almond flour.
Patty says
I made this in a glass bundt pan and it did take a little longer to cook. This cake is beyond delicious and I will be sharing this recipe with my Paleo friends.
Mary says
I made this last year at least 3 times! I am so excited its berry season again and I get to make it tonight! I personally think it’s a perfect dessert with a little greek yogurt.