White Bean Lemon Poppyseed Bundt Cake {Gluten-free, Low-glycemic}
 
 
A delicious and moist lemon poppyseed bundt cake - all without any gluten.
Author:
Recipe type: Dessert
Cuisine: Gluten-free, low-glycemic, diabetic friendly
Serves: 12
Ingredients
  • 3 cups fresh white bean flour
  • ½ cup almond flour (I grind my own from leftovers from making almond milk)
  • 2 cups xylitol (or Splenda or white sugar if you wish)
  • 1-2 tsp. powdered stevia
  • ½ tsp salt
  • 3 eggs
  • 1½ cups almond milk (or milk of choice)
  • ½ cup lemon juice
  • 1 cup melted butter
  • 1 Tbsp poppyseeds (or chia seeds for added nutritional benefits)
  • 2½ tsp. lemon extract
  • 2 tsp. vanilla extract
  • 1 tsp. butter flavoring
  • 1½ tsp lemon zest
  • Glaze ingredients: ¼ cup butter
  • ¼ cup lemon juice
  • ½ tsp lemon extract
  • ½ tsp vanilla
  • ½ tsp butter flavoring
  • stevia to taste
Instructions
  1. Whisk together eggs, milk, melted butter, lemon juice, sweeteners, poppyseeds, lemon zest, and flavor extracts.
  2. In a separate bowl, blend together flour, baking soda, and salt. Add to wet ingredients and blend just until combined.
  3. Pour into a greased bundt or tube pan and bake on 350 for 60 to 70 minutes.
  4. Allow cake to cool for ten minutes before removing from pan to a wire rack.
  5. In a saucepan over low heat, combine glaze ingredients. Allow to cool to just above room temperature, then drizzle over cooled cake.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/white-bean-lemon-poppyseed-bundt-cake-gluten-free-low-glycemic/