A Gluten Free Bundt Cake That’s Actually Moist and Tender
This gluten free bundt cake is soft, vanilla-scented, and so moist you’d never guess it’s made without wheat flour. It bakes up with a tender crumb and a simple vanilla glaze that drips down every ridge.
If you’ve been burned by gritty or dry gluten free cakes, this one is different. A good flour blend, buttermilk, and a few simple techniques make it taste like the real thing.
Why This Gluten Free Bundt Cake Works
The buttermilk keeps the crumb soft and adds a gentle tang. A 1:1 gluten free flour blend with xanthan gum gives the cake structure without any grittiness.
Beating the butter and sugar thoroughly builds the air that lifts the cake, so you get a light, even rise. And the vanilla glaze on top melts into the warm cake, adding just the right amount of sweetness.
Ingredients
- 2 cups (280g) gluten free 1:1 flour blend with xanthan gum: Bob’s Red Mill or King Arthur Measure for Measure both work well.
- 2 tsp baking powder: gives the cake its lift.
- 1/2 tsp baking soda: reacts with the buttermilk for extra tenderness.
- 1/2 tsp fine sea salt: balances the sweetness.
- 1 cup (2 sticks) unsalted butter, softened: let it sit out until it’s cool room temperature.
- 1 1/4 cups (250g) granulated sugar: regular white sugar creams best.
- 4 large eggs, at room temperature: cold eggs can make the batter curdle.
- 2 tsp pure vanilla extract: use the good stuff for flavor.
- 3/4 cup (180ml) buttermilk, at room temperature: if it’s too cold, it will seize the butter.
- For the glaze:
- 1 cup (120g) powdered sugar
- 2 to 3 tbsp milk or heavy cream
- 1/2 tsp vanilla extract
Variations / Substitutions
- Make it dairy free: swap the butter for a good vegan butter stick and use unsweetened oat milk plus a teaspoon of vinegar in place of buttermilk.
- Egg free option: replace each egg with a flax egg (1 tbsp ground flaxseed plus 3 tbsp water, left to gel).
- Lemon poppy seed version: rub the zest of 2 lemons into the sugar before creaming, then fold in 2 tbsp poppy seeds with the dry ingredients.
- Almond extract twist: replace 1 tsp of the vanilla with almond extract and top with sliced almonds before baking.
For a simpler gluten free bake, try my Gluten Free Banana Bread.
How To Make Gluten Free Bundt Cake
Step 1: Whisk the Dry Ingredients
In a medium bowl, whisk together the 2 cups gluten free flour blend, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined.
The whisking aerates the flour and distributes the leaveners, which helps the cake rise without any dense spots.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the 1 cup softened butter and 1 1/4 cups sugar with an electric mixer on medium-high speed for about 3 minutes, until the mixture looks pale and fluffy.
You’ll see the color lighten and the texture turn creamy. Don’t rush this step; that air is what gives a gluten free cake its structure.
Step 3: Beat in the Eggs and Vanilla
Add the 4 eggs one at a time, beating well after each addition. Then mix in the 2 tsp vanilla extract just until smooth.
The batter will look glossy and a little thick. If it seems slightly curdled, that’s normal and it will come back together once the flour is added.
Step 4: Fold in the Dry Ingredients and Buttermilk
Reduce the mixer speed to low. Add the dry mixture in three parts, alternating with the 3/4 cup buttermilk, beginning and ending with the flour. Mix just until no white streaks remain.
Be gentle and stop as soon as it comes together. Overmixing can make a gluten free cake gummy, so a few small lumps are perfectly fine.
Step 5: Bake the Cake
Preheat the oven to 350°F (175°C). Generously grease a 10- to 12-cup bundt pan with butter and dust with gluten free flour, tapping out the excess. Scrape the batter into the pan and smooth the top. Bake on the center rack for 50 to 55 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
The cake will turn deep golden and start pulling away from the sides of the pan. Let it cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Step 6: Glaze and Serve
While the cake cools, whisk together the 1 cup powdered sugar, 2 to 3 tbsp milk, and 1/2 tsp vanilla until smooth and thick but pourable. Drizzle the glaze over the cooled cake, letting it drip down the sides.
Allow the glaze to set for about 5 minutes, then slice and serve. The crumb stays tender and moist, and it tastes just like a classic vanilla bundt.
Tips for a Bundt That Never Sticks
- Grease with butter, not spray: Softened butter and a dusting of gluten free flour create the best release. Get into every ridge.
- Cool exactly 15 minutes: If the cake sits longer than that, it will begin to steam and stick. Invert while still warm.
- Room temperature everything: Cold eggs or buttermilk can cause the batter to seize, resulting in a heavy cake.
- Resist opening the oven door: For the first 30 minutes of baking, keep the door closed so the cake doesn’t sink.
Bake times by pan type (the cake is done at an internal temperature of 210°F (99°C)):
| Pan Material | Check at | Likely Doneness |
|---|---|---|
| Dark nonstick | 45 mins | 50 mins |
| Light aluminum | 50 mins | 55 mins |
| Convection oven | 40 mins | 45 mins |
Keeping Gluten Free Bundt Cake Fresh
- Refrigerate: Store in an airtight container at room temperature for 2 days or in the fridge for up to 4 days. Bring to room temperature before serving.
- Freeze: Wrap the unglazed cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight, then glaze before serving.
- Reheating: A single slice warmed in the microwave for 15 seconds revives that just-baked softness.
What To Serve With This Bundt Cake
Fresh sliced strawberries and a dollop of lightly whipped cream turn it into a simple dessert that feels a little special. If you want something richer, a scoop of vanilla ice cream with warm chocolate sauce is a classic pairing that always works.
Frequently Asked Questions
What gluten free flour blend works best?
A 1:1 blend that contains xanthan gum, like Bob’s Red Mill or King Arthur Measure for Measure, gives the most reliable texture. Single-grain flours like almond or rice flour won’t produce the same tender crumb.
Can I make this cake dairy free?
Yes, use a good vegan butter stick and replace the buttermilk with 3/4 cup unsweetened oat milk mixed with 1 tablespoon of lemon juice or white vinegar.
Why did my cake sink in the middle?
It usually means the cake was underbaked or the oven door was opened too early. Check doneness with a toothpick and let it bake until the center is fully set.
Can I bake this in a loaf pan instead?
You can, but adjust the time. A 9×5-inch loaf pan takes about 55 to 65 minutes at the same temperature, and the texture will be slightly different since it’s a smaller pan.
How do I fix a glaze that’s too thick or too thin?
If it’s too thick, add milk a half-teaspoon at a time until it flows in a ribbon. If it’s too thin, whisk in a little more powdered sugar until it holds its shape when drizzled.
Gluten Free Bundt Cake Recipe
Ingredients
Method
- Whisk the 2 cups gluten free flour blend, baking powder, baking soda, and salt in a medium bowl.
- Cream the 1 cup butter and 1 1/4 cups sugar with an electric mixer until pale and fluffy, about 3 minutes.
- Beat in the 4 eggs one at a time, then mix in the 2 tsp vanilla extract.
- On low speed, add the dry ingredients in three parts, alternating with the 3/4 cup buttermilk, beginning and ending with flour. Mix just until combined.
- Preheat oven to 350°F (175°C). Grease and flour a 10- to 12-cup bundt pan. Scrape the batter in, smooth the top, and bake for 50 to 55 minutes, until a toothpick comes out clean. Cool in the pan 15 minutes, then invert onto a rack.
- Whisk the 1 cup powdered sugar, 2 to 3 tbsp milk, and 1/2 tsp vanilla. Drizzle over the cooled cake and let set 5 minutes before slicing.
