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Gluten Free Bundt Cake

Gluten Free Bundt Cake Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 2 cups (280g) gluten free 1:1 flour blend with xanthan gum
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/4 cups (250g) granulated sugar
  • 4 large eggs, at room temperature
  • 2 tsp pure vanilla extract
  • 3/4 cup (180ml) buttermilk, at room temperature
  • 1 cup (120g) powdered sugar
  • 2 to 3 tbsp milk or heavy cream
  • 1/2 tsp vanilla extract

Method
 

  1. Whisk the 2 cups gluten free flour blend, baking powder, baking soda, and salt in a medium bowl.
  2. Cream the 1 cup butter and 1 1/4 cups sugar with an electric mixer until pale and fluffy, about 3 minutes.
  3. Beat in the 4 eggs one at a time, then mix in the 2 tsp vanilla extract.
  4. 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.
  5. 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.
  6. 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.

Notes

If you don’t have buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 3/4 cup regular milk and let it sit for 5 minutes before using.