Holiday Bundt Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Holiday Bundt Cake


  • 4 C blanched almond flour
  • 1 Tbsp cinnamon
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cardamom
  • 1/2 tsp ground cloves
  • 1/2 tsp ground ginger
  • 1/4 C maple syrup
  • 1/4 C honey (since it will be cooked it doesn’t need to be raw)
  • 4 eggs
  • 1 Tbsp vanilla
  • 1/2 C lard, butter or palm shortening
  • plus extra for greasing
  • 2 medium apples, (not peeled) grated and strained
  • 1 1/2 C white chocolate chips (this brand is dairy-free, we used this one) but chunks of our paleo white chocolate would be even better!
  • 1 1/4 C roasted and salted pistachios (we used whole but pieces is fine)


  1. Grease your pan and pre-heat your oven to 325
  2. Sift together dry ingredients
  3. In a separate bowl, beat your wet ingredients until well combined
  4. Mix dry ingredients and apples into wet until fully incorporated
  5. Fold in one cup each (reserving remaining for topping) nuts and white chocolate
  6. Bake for about 1 hour, until knife comes out clean
  7. Cool for 20 – 30 minutes, then turn out onto plate
  8. Heat extra white chocolate (over double boiler or in a microwave) on low until able to be drizzled on top of cake
  9. While melting chocolate, chop remaining pistachios
  10. Drizzle chocolate on top of cake and sprinkle with pistachios
  11. Will keep up to several days at room temperature, would likely freeze well