20 Delicious Healthy Bundt Cake Recipes Nutritious

Who says indulging in a slice of cake can’t be part of a healthy lifestyle? Dive into our roundup of 20 Delicious Healthy Bundt Cake Recipes that prove you can have your cake and eat it too—nutritiously! Perfect for any occasion, these recipes are packed with wholesome ingredients, ensuring every bite is as good for your body as it is for your soul. Let’s bake happiness the healthy way!

Whole Wheat Banana Bundt Cake

Who says healthy can’t be delicious? This Whole Wheat Banana Bundt Cake is moist, flavorful, and packed with the goodness of whole wheat and ripe bananas.

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/2 cup plain yogurt

Instructions

1. Preheat your oven to 350°F (175°C) and grease a Bundt pan thoroughly.
2. In a medium bowl, whisk together 2 cups whole wheat flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
3. In a large bowl, cream together 1/2 cup unsalted butter and 3/4 cup brown sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Mix in the mashed bananas and 1/2 cup plain yogurt until well combined.
5. Gradually blend the dry ingredients into the banana mixture. Pour the batter into the prepared Bundt pan.
6. Bake for 45 to 50 minutes, or until a toothpick inserted into the cake comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

The yogurt in this recipe ensures the cake stays incredibly moist, while the whole wheat flour adds a nutty depth that pairs perfectly with the sweet bananas.

Tip: For an extra touch of sweetness, drizzle the cooled cake with a simple glaze made from powdered sugar and milk.

Vegan Chocolate Avocado Bundt Cake

Who knew avocados could make a chocolate cake so irresistibly moist and rich? This Vegan Chocolate Avocado Bundt Cake is a game-changer for dessert lovers looking for a healthier twist.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 ripe avocado, mashed (about 1/2 cup)
• 1 cup maple syrup
• 3/4 cup almond milk
• 1/3 cup coconut oil, melted
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat your oven to 350°F. Grease a bundt pan lightly with coconut oil and dust with cocoa powder.
2. In a large bowl, whisk together 2 cups all-purpose flour, 3/4 cup cocoa powder, 1 1/2 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, blend 1/2 cup mashed avocado with 1 cup maple syrup until smooth. Add 3/4 cup almond milk, 1/3 cup melted coconut oil, 2 tsp vanilla extract, and 1 tbsp apple cider vinegar, mixing well.
4. Combine wet ingredients with dry, stirring until just mixed. Pour into the prepared pan.
5. Bake for 40-45 minutes, or until a toothpick comes out clean. Let cool in the pan for 10 minutes before inverting onto a wire rack.

The avocado not only adds moisture but also creates a velvety texture that’s hard to achieve with traditional vegan baking. It’s a showstopper that doesn’t hint at its secret ingredient!

Tip: For an extra chocolatey experience, drizzle with melted dairy-free chocolate before serving.

Gluten-Free Lemon Blueberry Bundt Cake

Brighten up your dessert table with this Gluten-Free Lemon Blueberry Bundt Cake, a perfect blend of tangy and sweet that’s sure to impress.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup buttermilk
• 1 cup fresh blueberries
• 1 tbsp gluten-free flour (for dusting blueberries)

Instructions

1. Preheat your oven to 350°F. Grease a bundt pan thoroughly to prevent sticking.
2. In a medium bowl, whisk together 2 cups gluten-free all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
3. In a large bowl, cream together 1 cup granulated sugar and 1/2 cup unsalted butter until light and fluffy. Beat in the eggs one at a time, then stir in 1 tbsp lemon zest and 1/4 cup fresh lemon juice.
4. Alternately add the flour mixture and 1/2 cup buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
5. Toss 1 cup fresh blueberries with 1 tbsp gluten-free flour, then gently fold into the batter.
6. Pour the batter into the prepared bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The magic of this cake lies in the burst of blueberries paired with the zesty lemon, creating a moist and flavorful dessert that’s as beautiful as it is delicious.

Tip: For an extra lemon kick, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.

Low-Sugar Carrot Bundt Cake

Who says you can’t have your cake and eat it too? This Low-Sugar Carrot Bundt Cake is moist, flavorful, and just sweet enough to satisfy your cravings without the guilt.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1/4 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F. Grease a Bundt pan thoroughly to ensure easy release.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/2 tsp salt, 2 tsp ground cinnamon, and 1/4 tsp ground nutmeg.
3. In another bowl, mix 1/2 cup unsweetened applesauce, 1/4 cup melted coconut oil, 1/4 cup honey, 2 large eggs, and 1 tsp vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Fold in the grated carrots and 1/2 cup chopped walnuts if using.
5. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The secret to this cake’s irresistible texture? The natural sweetness from the carrots and applesauce keeps it moist without overloading on sugar.

Tip: For an extra touch of elegance, dust the cooled cake with a light sprinkle of powdered sugar or drizzle with a simple glaze made from lemon juice and a bit of honey.

Protein-Packed Peanut Butter Bundt Cake

Who says you can’t have your cake and eat it too? This Protein-Packed Peanut Butter Bundt Cake is a dream come true for peanut butter lovers looking for a healthier twist on a classic dessert.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup honey
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup almond flour
• 1/2 cup protein powder (vanilla or unflavored)
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a Bundt pan thoroughly.
2. In a large bowl, mix 1 cup creamy peanut butter, 1/2 cup honey, 2 large eggs, and 1 tsp vanilla extract until smooth.
3. Add 1/2 cup almond flour, 1/2 cup protein powder, 1 tsp baking soda, and 1/4 tsp salt to the wet ingredients, stirring until just combined.
4. Fold in 1/2 cup dark chocolate chips, then pour the batter into the prepared Bundt pan.
5. Bake for 25-30 minutes, or until a toothpick inserted into the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

The magic of this cake lies in its moist, dense texture and the rich peanut butter flavor that’s perfectly balanced with the sweetness of honey and chocolate chips.

Tip: For an extra protein boost, serve with a dollop of Greek yogurt on the side.

Almond Flour Orange Bundt Cake

This Almond Flour Orange Bundt Cake is a gluten-free delight that brings a bright citrus flavor to your table, perfect for those who love a moist and tender cake with a hint of orange.

Ingredients

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3 large eggs
• 1/2 cup honey
• 1/4 cup melted coconut oil
• 1 tbsp orange zest
• 1/2 cup fresh orange juice
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and generously grease a Bundt pan.
2. In a large bowl, whisk together 2 cups almond flour, 1/2 cup coconut flour, 1 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 3 large eggs, then mix in 1/2 cup honey, 1/4 cup melted coconut oil, 1 tbsp orange zest, 1/2 cup fresh orange juice, and 1 tsp vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared Bundt pan and smooth the top with a spatula.
6. Bake for 35-40 minutes, or until a toothpick inserted into the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The combination of almond flour and fresh orange juice gives this cake a uniquely moist texture and a vibrant flavor that stands out in any dessert spread.

Tip: For an extra orange kick, drizzle the cooled cake with a simple glaze made of powdered sugar and orange juice.

Greek Yogurt Vanilla Bundt Cake

This Greek Yogurt Vanilla Bundt Cake is a dreamy, moist dessert that brings a touch of elegance to any table, with the tangy richness of yogurt ensuring it’s anything but ordinary.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup Greek yogurt
• 3 large eggs
• 1/2 cup unsalted butter, melted
• 2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and generously grease a Bundt pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup Greek yogurt, 3 large eggs, 1/2 cup melted unsalted butter, and 2 tsp vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring just until blended.
5. Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The secret to this cake’s irresistible texture? Greek yogurt keeps it incredibly moist while adding a subtle tang that balances the sweetness perfectly.

Tip: For an extra glossy finish, brush the cooled cake with a simple syrup made from equal parts sugar and water, heated until the sugar dissolves.

Spiced Apple Sauce Bundt Cake

This Spiced Apple Sauce Bundt Cake is a cozy, aromatic treat that brings the warmth of autumn spices into every bite, perfect for sharing at your next gathering.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup unsweetened apple sauce
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and generously grease a Bundt pan.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
3. In another bowl, mix 1 cup unsweetened apple sauce, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until well combined.
4. Gradually fold the wet ingredients into the dry ingredients, stirring just until the batter comes together.
5. Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The magic of this cake lies in its moist, tender crumb and the deep, spiced flavor that the apple sauce brings to the forefront, making it a standout dessert that’s as beautiful as it is delicious.

Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and a splash of milk.

Pumpkin Spice Protein Bundt Cake

This Pumpkin Spice Protein Bundt Cake is a delightful twist on a classic fall favorite, packing a protein punch that keeps it moist and satisfying.

Ingredients

• 1 3/4 cups all-purpose flour
• 1 scoop (30g) vanilla protein powder
• 2 tsp pumpkin pie spice
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup pumpkin puree
• 3/4 cup brown sugar
• 1/2 cup Greek yogurt
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and generously grease a Bundt pan.
2. In a large bowl, whisk together the flour, protein powder, pumpkin pie spice, baking soda, and salt.
3. In another bowl, mix the pumpkin puree, brown sugar, Greek yogurt, melted coconut oil, eggs, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

The secret to this cake’s irresistible texture? The combination of Greek yogurt and protein powder ensures it’s incredibly moist, without being heavy. Perfect for a post-workout treat or a cozy afternoon snack.

Tip: For an extra protein boost, serve with a dollop of Greek yogurt frosting made by mixing Greek yogurt with a touch of honey and cinnamon.

Dark Chocolate Beet Bundt Cake

This Dark Chocolate Beet Bundt Cake is a showstopper that cleverly hides a nutritious twist inside its rich, moist layers.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 2 large eggs
• 1 cup vegetable oil
• 1 tsp vanilla extract
• 2 cups pureed cooked beets
• 1/2 cup hot water

Instructions

1. Preheat your oven to 350°F. Grease a 10-inch Bundt pan thoroughly.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking soda, and 1/2 tsp salt.
3. Add 2 large eggs, 1 cup vegetable oil, and 1 tsp vanilla extract to the dry ingredients, mixing until just combined.
4. Fold in 2 cups pureed cooked beets until the batter is uniformly pink.
5. Gradually stir in 1/2 cup hot water to thin the batter slightly.
6. Pour the batter into the prepared Bundt pan and bake for 45-50 minutes, or until a toothpick inserted comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The beets not only add a vibrant color but also ensure the cake stays incredibly moist for days. The deep chocolate flavor pairs beautifully with the earthy sweetness of the beets, making each slice a delightful surprise.

Tip: For an extra glossy finish, dust the cooled cake with powdered sugar or drizzle with a simple chocolate glaze.

Coconut Flour Pineapple Bundt Cake

This Coconut Flour Pineapple Bundt Cake is a tropical twist on a classic dessert, offering a moist, flavorful cake that’s surprisingly easy to make.

Ingredients

• 1 cup coconut flour
• 1/2 cup almond flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/2 cup melted coconut oil
• 1/2 cup honey
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 1/2 cup unsweetened shredded coconut

Instructions

1. Preheat your oven to 350°F and generously grease a Bundt pan.
2. In a large bowl, whisk together 1 cup coconut flour, 1/2 cup almond flour, 1 teaspoon baking soda, and 1/4 teaspoon salt.
3. In another bowl, beat 4 large eggs, then mix in 1/2 cup melted coconut oil, 1/2 cup honey, and 1 teaspoon vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined, then gently stir in 1 cup crushed pineapple and 1/2 cup unsweetened shredded coconut.
5. Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The combination of coconut and pineapple gives this cake a delightful tropical flavor, while the coconut flour ensures it’s wonderfully moist. Perfect for those who love a sweet treat with a hint of the exotic.

Tip: For an extra tropical flair, serve with a drizzle of coconut milk glaze and a sprinkle of toasted coconut flakes.

Quinoa Chocolate Chip Bundt Cake

Who says quinoa can’t be decadent? This Quinoa Chocolate Chip Bundt Cake is a delightful twist on a classic, offering a moist, tender crumb with a nutty undertone that chocolate lovers will adore.

Ingredients

• 1 cup cooked quinoa, cooled
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F. Grease a Bundt pan thoroughly to ensure easy release.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Fold in the cooked quinoa and chocolate chips until just combined.
5. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The quinoa adds a subtle nuttiness and moisture to this cake, making it irresistibly tender and a conversation starter at any gathering.

Tip: For an extra chocolatey experience, drizzle the cooled cake with melted chocolate or dust with powdered sugar before serving.

Zucchini Walnut Bundt Cake

This Zucchini Walnut Bundt Cake is a moist, flavorful treat that perfectly balances the earthiness of zucchini with the crunch of walnuts, all wrapped up in a spiced cake that’s as easy to make as it is delicious.

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3 large eggs
• 1 cup vegetable oil
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C) and generously grease a Bundt pan.
2. In a large bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon salt, 2 teaspoons ground cinnamon, and 1/2 teaspoon ground nutmeg.
3. In another bowl, beat 3 large eggs, 1 cup vegetable oil, 2 cups granulated sugar, and 2 teaspoons vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in the grated zucchini and 1 cup chopped walnuts until evenly distributed.
6. Pour the batter into the prepared Bundt pan and bake for 50 to 60 minutes, or until a toothpick inserted into the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The magic of this cake lies in its texture—moist from the zucchini, with a delightful crunch from the walnuts, making it a standout dessert that’s as nutritious as it is indulgent.

Tip: For an extra touch of sweetness, dust the cooled cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk.

Matcha Green Tea Bundt Cake

Dive into the world of baking with this Matcha Green Tea Bundt Cake, a perfect blend of earthy matcha and sweet vanilla, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 2 cups all-purpose flour
• 1 tbsp matcha green tea powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tbsp matcha green tea powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, beat 1 cup unsalted butter and 1 1/2 cups granulated sugar until light and fluffy. Add 4 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour mixture. Pour the batter into the prepared pan.
5. Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The vibrant green hue of this cake, courtesy of the matcha, makes it a showstopper at any gathering, while the subtle bitterness of the tea perfectly balances the sweetness of the cake.

Tip: For an extra touch of elegance, dust the cooled cake with powdered sugar or drizzle with a simple vanilla glaze.

Chai Spiced Almond Bundt Cake

Warm up your kitchen with the cozy aromas of this Chai Spiced Almond Bundt Cake, a perfect blend of spicy and sweet that’s sure to delight.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp chai spice mix
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup buttermilk
• 1 tsp vanilla extract
• 1/2 cup sliced almonds

Instructions

1. Preheat your oven to 350°F. Grease a Bundt pan thoroughly and dust with flour to prevent sticking.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup brown sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 2 tsp chai spice mix.
3. Add 1/2 cup softened butter and mix until the mixture resembles coarse crumbs.
4. Beat in 3 large eggs, one at a time, followed by 1 cup buttermilk and 1 tsp vanilla extract, mixing until just combined.
5. Fold in 1/2 cup sliced almonds, then pour the batter into the prepared Bundt pan.
6. Bake for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
7. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The chai spice mix gives this cake a uniquely warm and aromatic flavor, while the sliced almonds add a delightful crunch. Perfect for those who love a little spice in their sweets!

Tip: For an extra flavor boost, drizzle the cooled cake with a simple glaze made of powdered sugar and a splash of chai tea.

Raspberry Lemonade Bundt Cake

This Raspberry Lemonade Bundt Cake is a delightful twist on the classic, combining the tangy zest of lemon with the sweet burst of raspberries for a dessert that’s as beautiful as it is delicious.

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1 cup fresh raspberries
• 1 cup powdered sugar (for glaze)
• 2 tbsp lemon juice (for glaze)

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a large bowl, cream together 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Beat in 4 large eggs one at a time.
3. In another bowl, whisk together 3 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt.
4. Alternately add the flour mixture and 1 cup buttermilk to the butter mixture, beginning and ending with the flour. Stir in 2 tbsp lemon zest and 1/4 cup fresh lemon juice.
5. Gently fold in 1 cup fresh raspberries. Pour the batter into the prepared pan.
6. Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. For the glaze, whisk together 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over the cooled cake.

The magic of this cake lies in the balance of flavors—the sharpness of the lemon perfectly complements the sweetness of the raspberries, creating a dessert that’s refreshingly tart and sweet.

Tip: For an extra pop of color and flavor, garnish with additional raspberries and lemon slices before serving.

Strawberry Oatmeal Bundt Cake

This Strawberry Oatmeal Bundt Cake is a delightful twist on the classic, combining the heartiness of oats with the sweet tang of fresh strawberries for a moist, flavorful treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh strawberries, diced

Instructions

1. Preheat your oven to 350°F. Grease a Bundt pan thoroughly to ensure easy release.
2. In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup rolled oats, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, cream together 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in 1 1/2 cups fresh strawberries.
5. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
6. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The combination of juicy strawberries and hearty oats gives this cake a unique texture and flavor that’s perfect for brunch or a summer afternoon tea.

Tip: For an extra touch of sweetness, drizzle the cooled cake with a simple glaze made from powdered sugar and lemon juice.

Black Bean Chocolate Bundt Cake

Who knew black beans could transform into a decadent chocolate cake? This Black Bean Chocolate Bundt Cake is a gluten-free marvel that’s as rich in flavor as it is in nutrients.

Ingredients

• 1 can (15 oz) black beans, drained and rinsed
• 3 large eggs
• 1/3 cup melted coconut oil
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F and grease a Bundt pan thoroughly.
2. In a blender, combine the black beans, eggs, coconut oil, cocoa powder, vanilla extract, sugar, baking powder, and salt. Blend until smooth.
3. Fold in the dark chocolate chips by hand, then pour the batter into the prepared Bundt pan.
4. Bake for 35-40 minutes, or until a toothpick inserted into the cake comes out clean.
5. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The magic of this cake lies in its moist, fudgy texture that belies its wholesome main ingredient. It’s a testament to how versatile and forgiving baking can be.

Tip: For an extra glossy finish, drizzle the cooled cake with melted dark chocolate mixed with a splash of coconut oil.

Sweet Potato Pecan Bundt Cake

This Sweet Potato Pecan Bundt Cake is a showstopper that blends the earthy sweetness of sweet potatoes with the rich crunch of pecans, all wrapped up in a moist, spiced cake.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 cups mashed sweet potatoes (about 2 medium)
• 1 cup chopped pecans
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground cloves.
3. In a large bowl, beat 1 cup granulated sugar, 1 cup packed light brown sugar, and 1 cup vegetable oil until well combined. Add 4 large eggs one at a time, beating well after each addition. Stir in 2 cups mashed sweet potatoes and 1 tsp vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in 1 cup chopped pecans.
5. Pour the batter into the prepared Bundt pan. Bake for 55-60 minutes, or until a toothpick inserted into the cake comes out clean.
6. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

The magic of this cake lies in its perfect balance of spices and the unexpected moisture from the sweet potatoes, making each bite a delightful surprise.

Tip: For an extra nutty flavor, toast the pecans before adding them to the batter.

Oat Flour Cinnamon Roll Bundt Cake

Imagine pulling a warm, spiced oat flour cinnamon roll bundt cake out of the oven, its sweet aroma filling your kitchen. This twist on a classic is as comforting as it is impressive, perfect for your next brunch or coffee break.

Ingredients

• 2 cups oat flour
• 1 cup almond flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup melted coconut oil
• 3/4 cup maple syrup
• 2 eggs
• 1 tsp vanilla extract
• 1/4 cup milk (any kind)
• 2 tbsp ground cinnamon
• 1/2 cup brown sugar

Instructions

1. Preheat your oven to 350°F and generously grease a bundt pan.
2. In a large bowl, whisk together 2 cups oat flour, 1 cup almond flour, 1 tbsp baking powder, and 1/2 tsp salt.
3. In another bowl, mix 1/2 cup melted coconut oil, 3/4 cup maple syrup, 2 eggs, 1 tsp vanilla extract, and 1/4 cup milk until smooth.
4. Combine the wet and dry ingredients, stirring just until mixed.
5. In a small bowl, mix 2 tbsp ground cinnamon with 1/2 cup brown sugar for the filling.
6. Pour half the batter into the prepared pan, sprinkle with half the cinnamon sugar, then repeat with remaining batter and sugar.
7. Bake for 35-40 minutes, until a toothpick comes out clean.
8. Let cool in the pan for 10 minutes, then invert onto a wire rack.

The layers of cinnamon sugar create a beautiful swirl inside, making every slice as pretty as it is tasty. The oat flour gives it a tender crumb that’s subtly nutty and wholesome.

Tip: For an extra glossy finish, brush the warm cake with a simple syrup made from equal parts maple syrup and water.

Conclusion

We hope this roundup of 20 delicious, healthy Bundt cake recipes inspires you to bake something both nutritious and delightful. Whether you’re craving chocolate, fruit, or something uniquely spiced, there’s a recipe here for every taste. Don’t forget to share your baking adventures with us in the comments and pin your favorites on Pinterest. Happy baking!