Who has a birthday without the birthday cake? For The Healthy Chew’s 1st Birthday, I decided a little cake was in order. I wanted to have my cake and eat it too! But I didn’t want just any cake, I wanted to create something special. This cake embodies a nutty and savory yet zesty lemon flavor, adding the glaze on top and you’ll be running back to the kitchen for more. Y’all, I only know this from personal experience.
When I was creating this cake, I did not intend for it to be gluten-free but it just so happens that it came out perfect without the additional flour. It’s moist and fluffy (although my husband says otherwise) and can be enjoyed with or without the added raspberry glaze on top. For the batter, I used almond flour and ground oats with the addition of ground flax seeds for increased nutritional value. You can find ground flax seed and almond flour in the grocery store or make it at home. To save some time and mess, I went ahead and bought both. For the ground oats, I used a Vitamix and blended up some traditional rolled oats.
This recipe makes just enough batter for six mini bundt cakes, let no cake be left behind. If you do not have a mini bundt cake pan, I suggest using a muffin or cupcake pan. This recipe will make about 9 small cupcakes or 6 large ones.
Happy baking, friends!
For The Cake
- 1 1/4 cup Almond Flour
- 1 cup ground rolled oats
- 2 Tbsp ground flax seeds
- 1 tsp baking powder
- 1/2 tsp sea salt
- 8 Tbsp butter at room temperature (1 stick)
- 1 cup granulated sugar
- 2 eggs
- 2/3 cup milk
- 2 large lemons (or 3 small lemons)
- Separate the juice and the zest
- 4 tsp poppy seeds
For The Glaze
- 2 Tbsp butter
- 2 Tbsp brown sugar
- 1 cup fresh raspberries
- 1 tsp cinnamon
**Makes 6 mini bundt cakes or ~9 small cupcakes**
- Pre heat the oven to 350 degrees fahrenheit. Grease the desired pan you are going to use, I suggest making mini bundt cakes, but cupcakes are fun too!
- In a medium sized mixing bowl, combine the flour, ground oats, flax seeds, baking powder and sea salt together. Whisk together until well combined.
- Fold in the lemon zest, making sure to spread it out evenly.
- In a separate bowl using an electric mixer, combine the soft butter with the sugar. Mix together on low for about 1 minute. Once combined, increase the speed until it becomes slightly thicker and soft peaks form.
- Add the eggs in one at a time, mixing the batter between each egg.
- Add the milk and lemon juice to the mixer. Continue to mix on low speed.
- While the mixer is still going, slowly add heaping spoonfuls of the flour to the mixing bowl. Continue until all the flour is transferred into the mixing bowl.
- Stop the mixer and scrape the bottom of the bowl to make sure no flour is left behind.
- Add the poppy seeds and give the mixer one last mix on low speed.
- Transfer the batter to the prepared cake pan and fill each mini cake 3/4 full.
- If you have any batter left, continue to add some to each cake mold, this batter doesn’t rise as much as the typical cake batter.
- Bake in the oven for ~16-19 minutes. After baking, let cool for an hour on a cookie rack.
While the bundt cakes are cooling, begin the raspberry glaze.
- In a small sauce pan over medium heat, melt the butter and brown sugar together.
- Continue to melt while consistently stirring the mixture.
- Once the mixture becomes thick and molasses-like, add the fresh raspberries. Continue to stir while the raspberries break down.
- While still stirring, add the cinnamon.
- Once the glaze becomes honey-thick, take the sauce pan off the stove and let sit to cool down.
- After both the cakes and the glaze are cool enough to touch, and only slightly warm go ahead and frost the cakes with the glaze.
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email me at StephanieRackley@thehealthychew.org