This is a tasty treat our family put together one night to accommodate a diet that restricted us from eating white flour, sugar, and dairy. It turned out pretty well and we wanted to share with others who might have similar restrictions. We hope you enjoy!


Recipe Summary

20 mins
45 mins
20 mins
1 hr 25 mins
1 10-inch Bundt(R) cake


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.

  • Combine sweetener and margarine in a bowl; beat with an electric mixer until smooth and creamy. Beat in eggs one a time, scraping down the bowl after each addition. Beat in 2 cups flour and creamer. Add goat milk and vanilla extract; beat well.

  • Mix remaining 2 cups flour with baking powder and salt in a bowl. Add to the sweetener mixture; mix well until smooth. Pour batter into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

  • Cool in the pan for 20 minutes per inverting onto a cake dish. Drizzle honey on top.

Cook's Notes:

Use another sugar substitute if desired.

This recipe can also be baked in two 9x5-inch loaf pans or four 8x4-inch loaf pans. Bake 35 minutes for 9x5-inch loaves and 25 minutes for 8x4-inch loaves.

Nutrition Facts

690 calories; protein 11g 22% DV; carbohydrates 50.9g 16% DV; fat 47.5g 73% DV; cholesterol 123.4mg 41% DV; sodium 648.1mg 26% DV. Full Nutrition