This Grain Free Kentucky Butter Cake is moist, rich, and so delicious! Made with almond and coconut flour and sweetened with maple sugar. It’s gluten free and naturally sweetened.
This post is sponsored on behalf of Danish Creamery. All opinions are 100% my own, of course! Thank you for supporting brands that help make Real Food with Jessica possible!
Butter Cake Sweetener
I used maple sugar as the sweetener for this cake which has a mild flavor, but more importantly, is light in color. Coconut sugar can be used here, but the cake will have a darker color as it’s more brown. It will still be delicious for sure and don’t feel like you have to buy the maple sugar just for this. If you have it though, it’s the best option.
Why I love Danish Creamery
The secret to Danish Creamery’s velvety, rich butter lies in it’s old-world slow churned process. Danish Creamery’s gold-foil wrapped rBST-Free European Style Butter boasts an 85% butterfat (much higher than most other European Style butters which come in at 82-83%) making it a dream in baking applications.
It is definitely the star ingredient in this rich cake. A cup is used in the cake and then more is added for the glaze. How can’t this cake be truly amazing with all that goodness?
The glaze on this cake is so simple. Butter, sugar and a little water warmed together and then poured over the cake while it’s still warm. The cake soaks it all in and gets so moist. It’s another layer of richness, but still doesn’t feel over the top.
Making a bundt cake may seem fancy and hard, but it’s really not. Just make sure to grease the pan really well, I used coconut oil, and sprinkle it with a little almond flour. This will help it come out nicely.
This cake is best served with some fresh fruit. I chose raspberries but strawberries or blueberries would be equally good. No frosting or drizzle needed here- this butter cake delivers by itself.
I know you will love this Grain Free Kentucky Butter Cake because it’s simple to make, but feels fancy and special. Serve with some fresh fruit for a great balance. Here are some more butter recipes to try:
Grain Free Kentucky Butter Cake
- 5 tablespoons Danish Creamery Salted Butter
- 1/3 cup maple sugar
- 2 TB water
- 1 teaspoon vanilla
- Preheat oven to 325° and grease a bundt pan with coconut oil or ghee. Be very generous with the greasing and make sure all areas are covered. Sprinkle a few tablespoons of almond flour in the pan and tap around to flour it. Set aside until the batter is ready.
- In a medium bowl combine the almond flour, coconut flour, baking soda, and salt. Whisk to combine.
- In a seperate large bowl, combine the maple sugar and softened butter. Beat with a hand mixer until combined and creamy. Add in the eggs and beat again until smooth. Add in the almond milk and vanilla and beat again until well comnined. Add in the almond flour mixture and beat until fully combined and no dry spots remain. Pour into prepared pan and bake 50 minutes or until a toothpick inserted in comes out dry.
- Make the glaze- once the cake comes out of the oven it's time to make the glaze. Combine the butter, maple sugar, water and vanilla in a small saucepan over medium heat and whisk until combined.
- Poke holes in the warm cake, I used a wooden skewer for this, and spoon the glaze on top letting it sink into the cake. Let fully cool.
- Run a knife along the edges of the pan and flip the cake over. Slice and serve with fresh berries if desired.