LEMON COLLAGEN BUNDT CAKE
I am still on that lemon kick and not mad about it 😉 This lemon collagen bundt cake has been on my mind for a couple weeks and I finally made it happen! It’s sugar-free, gluten-free, dairy-free, and high-protein with added health benefits of collagen. Oh, and it’s downright scrumptious. My husband’s first words were “wow honey.” So that’s a good sign, right?
Did you know? Double-blind, placebo-controlled studies indicate that collagen supplementation can significantly improve skin elasticity and moisture, even reduce wrinkles! I definitely notice an improvement when I take my collagen regularly.
This cake is made with unflavored collagen protein powder, and my favorite is LIV Body Marine Collagen! It’s highly bioavailable source of Type I collagen, which this most prevalent type of collagen in our connective tissues including skin, tendon, and bone tissue. Use my code “SARAHWILKINS” for free shipping on all LIV Body products! I wouldn’t recommend subbing whey or vegan protein powder for the collagen – these protein powders behave completely differently in baked goods. However, you can leave it out if you don’t care about the added protein! Just add one-quarter cup additional flour ;)
I used gluten-free baking flour for this recipe, but you could also use regular all-purpose flour, cake flour, cassava flour, fine oat flour, sweet white sorghum flour, or spelt flour. Plenty of options! I am not sure how coconut or almond flour would work in this recipe.
This recipe calls for vegan butter, almond cream cheese, lemon juice and zest. You can totally use regular butter or coconut butter for a Paleo version. The almond cream cheese can also be swapped for full fat or reduced fat dairy cream cheese, or even unsweetened applesauce for a lower fat version. You need some fats for a tender crumb!
To sweeten this lemon pound cake, I used one cup of Pyure Organic Stevia Blend, which is an all-natural, calorie-free alternative to sugar. It’s similar to Truvia in that it’s twice as sweet as sugar, meaning you would need one and a half cups of sugar to achieve the same level of sweetness. If using granulated erythritol or monk fruit sweetener, you will need up to twice as much.
For the lemon glaze, it’s just lemon juice, unsweetened almond milk, and Swerve confectioner’s erythritol. Swerve is an all-natural, calorie-free alternative that measures like and acts like powdered sugar. Of course, powdered sugar would work too it just adds about 400 calories to the recipe! You can also use powdered monk fruit erythritol blend. For a richer version, try substituting one tablespoon of unsweetened almond milk with one tablespoon of melted buttery spread!
Here’s the printable recipe for this Lemon Collagen Bundt Cake. I hope you’ll rate this recipe and comment below if you try it 🙂
This post contains affiliate links and is sponsored by LIV Body.
Lemon Collagen Bundt Cake
This Lemon Collagen Bundt Cake is gluten-free, dairy-free, and low sugar with added protein, but you'd never know with its sweet citrus flavor and moist tender crumb.
5 tbsp. vegan butter* (or unsalted butter, or coconut oil)
5 tbsp. almond cream cheese* (or Neufchatel cheese)
3/4 cup sugar free sweetener* (I used one that's twice as sweet as sugar)
4 large whole eggs* (or half a cup of egg replacer)
- 2 tbsp. lemon zest
- 1/4 cup lemon juice
2 cups (260g) gluten-free baking flour*
1 cup (125g) unflavored collagen peptides* I used LIV Body Marine Collagen, code "SARAHWIKLKINS" for free shipping
- 2 tsp. baking powder
1/2 tsp. salt (optional)
1 cup sugar free powdered sweetener*
- 2 tbsp. lemon juice
2-3 tbsp. unsweetened almond milk*
1 tbsp. melted vegan butter (optional, substitute for 1 tbsp. almond milk for richer version)
*See blog above for notes and substitutions.
Preheat oven to 325 degrees F.
Cream together sweetener, buttery spread, and cream cheese.
Beat in eggs, then mix in lemon zest and juice.
Sift together flour, collagen powder, baking powder and salt.
Add dry ingredients to wet mixture and mix just until no clumps remain.
Lightly coat a bundt pan with cooking spray and spread mixture evenly in the bottom (will be somewhat thick).
Bake for 35-40 minutes until a toothpick or knife inserted comes out clean.
Let cake cool for up to 10 minutes in the pan while you mix up the glaze. Gently dump cake onto a plate and cover with glaze. Enjoy!
Leftovers will keep in the fridge in an airtight container for at least a week, or in the freezer for at least a month.
Calories (per serving, including optionals): 200kcal, Fat: 7.7g, Sat fat: 1.9g, Carbs: 20g, Fiber: 1g, Sugar: 0g, Protein: 14g, Sodium: 221mg
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