When selecting the categories for the blog posts I write, sometimes I select both breakfast and dessert. And then I wait for the paleo police to knock on the door. Well I say bring it! I will stand by my decision to eat Paleo Triple Berry Bundt Cake for breakfast. And I’m still drinking coffee so picking a fight isn’t the wisest.
Paleo Triple Berry Bundt Cake
I know, I KNOW. Breakfast should be steak or whatever, and for the most part, I agree; we shouldn’t be eating sugary carb-bombs for breakfast. We should be eating real food.
For the most part, eggs and bacon or leftover dinner sounds pretty decent for breakfast. But sometimes, I want something more… cakey. Like this. I also like it for snacks.
Sure, it’s still cake, but it’s cake made with almond flour and not a lot of sugar and also has eggs! And berries! Which I think we can all agree are both solidly in the breakfast category. Plus, this is one pretty cake and starting your day with beautiful things is good for your health*
*Not peer reviewed, or even a fact, but I’m personally sure of it.
I originally created this recipe when writing the menu for a paleo picnic cooking class- so naturally this is an excellent choice to pack on a picnic, too.
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
- Preheat the oven to 350ºF. Grease and flour a 10-inch bundt pan with ghee and arrowroot starch.
- In a large bowl, whisk or beat to combine the melted ghee, eggs, coconut sugar, and vanilla extract.
- Into the bowl, sift the almond flour, arrowroot starch, coconut flour, baking soda, and salt. Whisk or beat to combine.
- Gently fold in the berries and scoop into the prepared pan, evening out the top. (the batter will be thick)
- Bake for 28-32 minutes, or until the top springs back when you lightly press it.
- Allow to cool in the pan before inverting onto a plate. Dust with powdered sugar, if desired.
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