Single Mom’s Delight: Healthier Bundt Cake with a Nutritious Twist

Ingredients:

• 1 ½ cups whole wheat flour
• ½ cup almond flour
• ½ cup coconut sugar
• ½ cup unsweetened applesauce
• ¼ cup coconut oil, melted
• 3 large eggs
• 1 cup plain Greek yogurt
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• 1 cup fresh blueberries (or any fruit of your choice)
• Optional: ¼ cup chopped nuts (walnuts or almonds) for added crunch

For the Glaze (optional):

• ¼ cup powdered erythritol or coconut sugar
• 1 tbsp lemon juice
• 1-2 tbsp water (as needed)

Instructions:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or use a non-stick spray.
2. Mix Dry Ingredients: In a medium bowl, combine the whole wheat flour, almond flour, coconut sugar, baking powder, baking soda, cinnamon, and salt.
3. Combine Wet Ingredients: In a large bowl, whisk together the applesauce, melted coconut oil, eggs, Greek yogurt, and vanilla extract until smooth.
4. Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in Fruit: Gently fold in the blueberries and nuts if using.
6. Pour and Bake: Pour the batter into the prepared bundt pan and smooth the top. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
8. Prepare Glaze (Optional): For the glaze, whisk together the powdered erythritol or coconut sugar with lemon juice and enough water to reach a drizzling consistency. Drizzle over the cooled cake.
9. Serve and Enjoy: Slice and enjoy a nutritious, delicious bundt cake that’s perfect for busy moms!

This recipe uses whole grain flour and Greek yogurt to increase the nutritional value while keeping the cake moist and flavorful. Enjoy!