Gluten Free Bundt Cake

This Gluten Free Bundt Cake is delicious for dessert, brunch, or with your afternoon coffee. With a tender crumb and soft texture, this Gluten Free Bundt Cake Recipe will quickly turn into a new family favorite. Serve it with a dusting of powdered sugar, whipped cream and some fresh berries and it will be the perfect dessert for any occasion.

Recipe Ingredient Notes

Gluten Free Flour: I have tested this Gluten Free Bundt Cake Recipe successfully with my gluten-free flour blend, Bob's Red Mill 1-to-1, and King Arthur Measure for Measure. Each flour produces a beautiful, light crumb. These gluten-free flour blends are considered multi-purpose blends and do contain xanthan gum.

Almond Flour: Almond flour gives the cake its beautful structure and crumb. For a nut-free version, you can use gluten-free flour instead of almond flour.

Unsalted Butter: I prefer using unsalted butter in my recipes since I can control the amount of salt added this way. The butter should be at room temperature, around 65F. If you nudge the softened butter with your finger you should see an indent. But the butter should not feel like you can poke right through it. 

Milk: I have tested this recipe with whole-fat and low-fat milk as well as dairy-free milk. All three work great here - so any milk you have in your fridge will work (do NOT use buttermilk!)

Vanilla: Using high-quality Vanilla Extract or Vanilla Paste will make a big difference in this gluten free vanilla bundt cake recipe. Vanilla paste is a blend of concentrated vanilla extract and vanilla bean powder with the consistency of liquid glue. It is more intense than vanilla extract plus you will actually have vanilla bean specs in your final product. Please be aware some brands like to add sugar or corn syrup to stretch out the vanilla paste (make it less flavorful and also cheaper) You can also use Vanilla Extract in this recipe.

How to make a Gluten Free Bundt Cake

Be sure the butter, milk and large eggs are at room temperature before making the gluten-free bundt cake. While eggs can come to room temperature quickly when placed in a bowl with warm water, butter can take sometimes a lot longer (depending on how warm our environment is). Room temperature butter is considered around 65F "warm" and should not appear greasy. To temper butter quickly, I recommend unwrapping it and cutting it into smaller chunks. While you prepare the other ingredients for this gluten free bundt cake, let it sit at room temperature.

As for the bundt pan, I recommend using a pan that holds 10-12 cups. I use a 9" Bundt Pan for this cake. If you do not have a bundt pan, you may also bake it in a 9x13" pan (Do not overfill it!) or two 9" round cake pans.

Step 1: Preheat the oven to 325F. Baking the bundt cake at a lower temperature will ensure the middle will bake fully.

Step 2:  In a small bowl whisk or sift together the gluten-free flour, almond flour, baking powder, baking soda, and kosher salt. Set aside.

Step 3: In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, white sugar, brown sugar, and vanilla extract. Beat the ingredients at medium speed for 2 minutes, until light and fluffy. Use a flexible spatula to scrape the bowl's sides halfway through.

Step 5: Add the eggs one at a time, allowing 30 seconds between additions. The batter will look curdled but once you add the dry ingredients, it will come back together.

Step 6: Add the dry ingredient mixture to the wet ingredients, one-third at a time alternating with the milk. Mix until it has a smooth consistency. Don't overmix the cake batter or you will end up with a denser bundt cake. Using a flexible spatula, give the batter a few good stirs making sure there are no pockets of flour hiding at the bottom of the pan.

Step 6:  Spray the inside of the Bundt pan with nonstick spray or grease thoroughly with butter. Pour the bundt cake batter to the prepared bundt pan and with a small offset knife or flexible spatula spread it out evenly. Allow the cake batter to rest on the counter for 5-10 minutes.

Step 7: Place the bundt cake pan in the preheated oven and bake at 325F for 50-55 minutes. The top of the cake will be golden brown and a cake tester or toothpick inserted in the center of the cake comes out clean (a few moist crumbs are okay) If using a digital thermometer, the internal temperature should be at least 200F.

Step 8: Carefully remove the bundt pan from the oven and place it on a cooling rack. Allow the bundt cake to cool in the pan for 10 minutes.

Step 9: Invert the slightly cooled Bundt cake onto a wire rack set over a sheet tray. If you have sprayed your bundt pan generously, it should slide out of the pan without any issues.

Storage & Freezing

A gluten-free bundt cake will keep fresh for up to 3 days at room temperature. Store it in an airtight container.

To freeze the entire cake or pieces, wrap the cooled cake in plastic wrap. Then place the cake (or cake pieces) into a freezer bag. The gluten-free bundt will keep in the freezer for about 2 months. Allow the cake to thaw overnight in the fridge or thaw at room temperature

Serving Ideas

While I enjoy this bundt cake with just a light dusting of powdered sugar, it's also perfect when topped with a simple vanilla glaze or a dark chocolate ganache topping.

Serve the bundt cake with some freshly whipped cream, fresh berries, or even Roasted Strawberries (recipe and instructions are included in my gluten free vanilla cheesecake recipe)

How to get a Bundt Cake out of the Bundt Pan

Sometimes bundt cakes have a mind on their own and no matter how well you prepare the pan, it just will not come out. Which clearly can be very frustrating. If your bundt pan is scratched or chipped and gives you nothing but headaches, it might be time to replace it. While many bakers love Nordic Bundt Pans, I am very much okay with my simple pan from Wilton. Keep in mind the fancier the design, the more difficult it can be to release the bundt cake.

Prepare the bundt pan right before adding the bundt cake batter. Wait with prepping the bundt pan until you are ready to add the cake batter. You can either use a Gluten Free All-Purpose Baking Spray or just brush the pan with some oil.

When the bundt cake is done, allow for it to cool in the pan for 10 minutes. This allows the cake to set up enough without breaking when removing it from the pan. Beware - Cooling too long in the pan will cause the cake to be damp and stick to the pan. Invert it on a cooling rack and if you prepared the pan properly, it should right away slide out. SHOULD it stick to the pan and refuses to move, use a wooden spoon and tap on the top of the pan. This should help loosen the bundt. Worst case, use a small offset knife or butterknife and loosen the sticky spots.

If everything fails and your cake comes out in broken pieces, don't have a meltdown. It's just cake. A broken bundt cake is still delicious no matter what. Use it instead of gluten free ladyfingers to make Tiramisu or layer it with whipped cream (or vanilla pudding) and turn it into a delicious Gluten Free Trifle.

FAQ - Gluten Free Bundt Cake

Note about Salt in my Recipes

I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.

Baking in grams

I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.

Note about Ovens and Oven Temperatures

All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.

If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.

Substitutions and Modifications

Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.

More Recipes to try