Gluten free Bundt cake

wow , so delicious, so satisfying as a breakfast, dessert or as afternoon pick me up , it’s high in fiber, dairy free & gluten free, enjoy. 

Bundt coffee cake:

Ingredients:

3 eggs

1 cup of almond flour ( or any flour)

1/2 cup silan tahini

1/2 cup coffee halva

1/2 cup full-fat coconut milk (or any milk)

2 tablespoons Silan syrup

3 scoopers of the goddess prebiotic

( equivalent to 9 teaspoons)

1 tbsp  baking powder

Toppings:

1/4 cup raw shaved almonds ( or any toppings)

Instructions:

• Preheat oven to 375f
• In a medium mixing bowl: Mix all the batter ingredients; I love starting with dry ingredients and adding all the rest; mix well
• Grease your Bundt mold, spread the almond at the bottom, and pour the batter in; press the batter to the mold, so it is tight to the bottom
• Bake for 12-15 minutes, and it should be golden brown on top; you can try it with a toothpick. It should come out clean from the center
• Let it cool for a few minutes, and enjoy

• Note: it’s a big cake, 12 servings; if you use a smaller mold, you try to cut the quantities by 1/2