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Bundt Cake with icing and berries - Almond Berry Bundt Cake - Amy Myers MD®

Berry Almond Bundt Cake

If you’re on a health journey, you might see the word “cake” and automatically assume it’s something you can’t have, right? Not so with this Almond Berry Cake! This gluten free bundt cake features a blend of fresh summer berries, creamy coconut milk, and a splash of apple cider vinegar. Almond and cassava flour make up the base of this bundt cake. To top it off, it’s drizzled with scrumptious strawberry icing made with my Paleo Protein Strawberries & Cream powder. Not only does it taste amazing, but it also supports healthy hair, skin, and joints.

This AIP friendly dessert is also The Myers Way® approved! You can confidently enjoy every bite without worrying about triggering an inflammatory response. This summertime treat is perfect for special occasions. It’s also great anytime you’re craving something sweet!

Gluten Free Bundt Cake

Ingredients to make cake - Almond Berry Bundt Cake - Amy Myers MD®

Those following The Myers Way® or other AIP protocols know that traditional bundt cakes are off limits. This is due to the use of common inflammatory ingredients such as sugar, wheat flour, and dairy. However, this gluten free bundt cake is a safe recipe, free from all those ingredients. That means you can have your cake and eat it too!

Let’s start with creating the base for this gluten free bundt cake. In this recipe, I combine cassava flour with finely ground almond flour. Cassava is a root vegetable rich in fiber, vitamins, and minerals. It also contains saponins, which are phytochemicals with antioxidant properties. Saponins can help balance cholesterol levels and fight off oxidative damage1 Along with this, I like to add any combination of my favorite summer berries. Using fresh, organic berries is best.

Next comes the coconut sugar, oil, and milk. Coconut milk is a great dairy free alternative for a few reasons. For one, it’s rich in MCT oil and electrolytes. It also contains trace minerals like potassium and iron. These are essential to healthy nerve and heart function2 Psyllium husk gel helps keep the cake moist by acting as an egg substitute.

Lastly, I add in Ceylon cinnamon, some sea salt, and vanilla extract. It’s such a delicious bundt cake that complements all the flavors perfectly.

Cake batter in bundt mold - Almond Berry Bundt Cake - Amy Myers MD®

Strawberries and Cream Protein Powder

Strawberries and cream have been a popular dessert for centuries. However, unlike typical desserts that contain dairy, this gluten free bundt cake uses The Myers Way® Paleo Protein Strawberries & Cream to get that same flavor without any negative health repercussions!

scoop of Strawberries and Cream Paleo Protein - Almond Berry Bundt Cake - Amy Myers MD®

Naturally gluten free and packed with 21 grams of high quality protein, this paleo protein powder supports optimal health in every way. Hydrolyzed for maximum absorption, it strengthens the gut lining and promotes lean muscle mass. Not only is this used in the icing, but I also add it to the cake mixture itself.

Psyllium Husk Gel

Some people have a sensitivity to eggs. For example, they may experience digestive discomfort or skin irritations after consuming them. For this reason, many opt for egg substitutes when cooking and baking. You may have heard that you can use flaxseed gel, but for this recipe I prefer to use psyllium husk gel. Psyllium husk is a type of fiber that comes from the Plantago ovata, one of the many plantain varieties that grow in India.

Psyllium husk is a soluble fiber, meaning it can aid in healthy digestion. Fiber is critical to helping your body process nutrients, balance hormones, and eliminate waste. It can also help with weight loss and blood sugar management3 You can buy psyllium husk in either whole form or powdered. For this recipe, select a powdered form. To make psyllium husk gel, simply add one teaspoon of psyllium husk powder to three teaspoons of water. Stir and let sit for five to ten minutes. You’ll notice a gel begin to form, and that’s the ideal consistency you want for this cake.

How To Make Almond Berry Cake

This summertime treat is a fusion of flavors that is sure to delight your taste buds. Start by combining the cassava and almond flour in a medium-sized bowl. Add one scoop of The Myers Way® Paleo Protein Strawberries & Cream. Then, add baking soda and Ceylon cinnamon. Sprinkle in the sea salt and mix well. Set aside. In a separate bowl, combine the melted coconut oil or palm shortening, coconut sugar, and psyllium husk gel. Add in the coconut milk and vanilla extract. Stir to combine.

Pour the dry ingredients into the bowl with the wet ingredients and stir until you have a well-blended batter. You can also use a food processor on a low setting for this. Once this is complete, let it rest while the oven is preheating. After it’s baked, let it cool before icing. Top with fresh summer berries and enjoy!

Strawberry Icing

Bundt cake with icing - Almond Berry Bundt Cake - Amy Myers MD®

Not all bundt cakes come iced, but I like to create strawberry icing using The Myers Way® Paleo Protein Strawberries & Cream powder. First, I warm the coconut oil and coconut butter. Once melted, I add a scoop of the powder and some vanilla extract. Gently stir to combine. It doesn’t take long before it’s all blended together. Not only does it adda such a rich flavor to the cake, but it also adds an extra dose of protein that many of us lack in today’s modern diets.

How To Serve Gluten Free Bundt Cake

This Almond Berry Cake is great for taking to a summer picnic or poolside with friends. It easily serves eight people, so if you’re expecting a large crowd you’ll want to double (or triple) the batch. It’s best to let the bundt cake cool completely before serving.

In addition to mixed berries, you can top the cake with slivered almonds for a more savory spin. If you’re looking for a little extra pop, add a dollop of dairy free coconut ice cream on top for added flavor!

What about leftovers? Here are a few ways to store bundt cake. If you have a cake keeper, you can store the bundt cake in that for up to a week. Similarly, an airtight container will keep your gluten free bundt cake for approximately three to five days. You can also keep it in the freezer for up to three months. The biggest issue bundt cakes face is drying out. Keeping oxygen away will help preserve its moisture. One way to do this is with wrapping it up or in an airtight container.

Serving bundt cake - Almond Berry Bundt Cake - Amy Myers MD®

Final Word on Almond Berry Cake Recipe

If you’re on a health journey, cake can seem like a taboo word. Let me reassure you that you can still enjoy healthy treats that won’t derail your progress. This Almond Berry Cake recipe is proof! Made with almond and cassava flour, this gluten free bundt cake has a light, airy base without the damaging effects of wheat flour. The Ceylon cinnamon and berries encourage a healthy inflammatory response in the body, and the coconut milk adds a richness you won’t find in other dairy free desserts.

As if a cake topped with berries and drizzled in strawberry icing wasn’t amazing enough, you also get the added protein benefits of The Myers Way® Paleo Protein Strawberries & Cream powder. Enjoy the timeless flavors of strawberries and cream while nourishing your skin, hair, gut, and joints. Savor the sweet moments of summer with a bundt cake that’s delicious and nutritious from the inside and out!

Bundt Cake with icing and berries - Almond Berry Bundt Cake - Amy Myers MD®

Berry Almond Bundt Cake



Prep Time

20 minutes

Cook Time

45 minutes


Cake Batter
  • 1 1/2 pounds frozen mixed berries or fresh
  • 1 1/2 cups Cassava flour
  • 2 cups almond flour
  • 1 scoop The Myers Way® Paleo Protein Strawberries & Cream
  • 1  tsp baking soda
  • 2 tsp Ceylon cinnamon ground
  • 1 tsp sea salt
  • 1 1/3 cup coconut sugar
  • 2 tsp raw apple cider vinegar
  • 4 tsp psyllium husk gel
  • 1 1/2 cup full fat coconut milk
  • 1 cup melted coconut oil sub palm shortening
  • 2 tsp alcohol-free vanilla extract
Strawberry Icing
  • 1/2 cup strawberries sliced
  • 1/2  cup blueberries
  • 1 bunch fresh mint leaves chopped
  • 1/4 cup walnuts optional


  1. Mix the 4 teaspoons of psyllium husks into 1 cup of water.

  2. Let sit for one minute or until the husks start to thicken almost to a gel-like consistency.
  3. Add the gel into the wet ingredients.
  1. Set oven to 350° F or 180°C
  2. Grease your bundt cake pan well with melted coconut oil
  3. In a large bowl, sift together almond flour, cassava flour, The Myers Way® Paleo Protein Strawberries & Cream, cinnamon, baking soda, and sea salt
  4. In another bowl mix together coconut milk, coconut sugar, coconut oil, apple cider vinegar, psyllium gel and vanilla
  5. Add the wet ingredients into the dry ingredients and fold together until mixed
  6. Slice the strawberries, blueberries and blackberries in half
  7. Gently fold the berries into the batter just until mixed
  8. Bake for 45-50 minutes or until a skewer inserted into the middle of the cake comes out clean
  9. While the cake is baking, make the Strawberry Icing
  10. Once the cake is baked, put a cooling rack on top and flip the bundt cake upside down to rest onto the cooling rack. Slowly remove the bundt pan
  11. Let cool to room temperature
  1. Mix together the melted coconut butter, coconut oil, vanilla and The Myers Way® Paleo Protein Strawberries & Cream. Set aside.
  2. Once the cake has finished cooling, drizzle the icing overtop and decorate with strawberries, blueberries and mint
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