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paleo berry bundt cake

Paleo Triple Berry Bundt Cake

  • Author: Simone Miller
  • 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


For breakfast or dessert, snacks or a picnic. This cake belongs in your Spring baking repertoire. 


  • 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)


  1. Preheat the oven to 350ºF. Grease and flour a 10-inch bundt pan with ghee and arrowroot starch.
  2. In a large bowl, whisk or beat to combine the melted ghee, eggs, coconut sugar, and vanilla extract.
  3. Into the bowl, sift the almond flour, arrowroot starch, coconut flour, baking soda, and salt. Whisk or beat to combine.
  4. Gently fold in the berries and scoop into the prepared pan, evening out the top. (the batter will be thick)
  5. Bake for 28-32 minutes, or until the top springs back when you lightly press it.
  6. Allow to cool in the pan before inverting onto a plate. Dust with powdered sugar, if desired.