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Grain Free Kentucky Butter Cake


Butter glaze

  • 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.