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Article: Gluten free Bundt cake

Gluten free Bundt cake

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:


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


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


  • 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

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