Golden, fragrant, and nourishing – this turmeric bundt cake is a wholesome twist on a classic. Made with oat and almond flour, coconut oil, and coconut milk, it’s naturally gluten-free, lightly sweetened with stevia, and packed with protein. The turmeric adds a warm color and gentle spice, making this cake both beautiful and full of health benefits.
Golden, fragrant, and nourishing – this turmeric bundt cake is a wholesome twist on a classic. Made with oat and almond flour, coconut oil, and coconut milk, it’s naturally gluten-free, lightly sweetened with stevia, and packed with protein. The turmeric adds a warm color and gentle spice, making this cake both beautiful and full of health benefits.
In a large bowl, mix together Oat Flour, Almond Flour, Whey Protein, Baking Powder, Ground Turmeric, and Salt.
In another bowl, whisk the Eggs, then add Liquid Stevia, melted Coconut Oil, and Lime Juice.
Slowly combine the wet and dry ingredients.
Then gradually add Coconut Milk until the Batter becomes thick and creamy.
Grease a 22–24 cm Bundt pan with Coconut Oil.
Pour the Batter into the prepared pan.Â
Bake in a preheated oven at 175 °C for about 1 hour.
Sprinkle with Ground Almonds before serving.
