The ultimate gluten free Bundt recipe! Simple almond flavor and amazing texture, you can barely tell its gluten free! Top this recipe with this cinnamon sugar glaze, and make for any occasion.
- 3 cups gluten free flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 ½ cups sugar
- 1 cup butter, room temperature
- 3 eggs
- 1 tsp almond extract
- 1 ½ cups almond milk
- Glaze:
- 1 ½ cups powdered sugar
- 3-4 Tbsp milk
- ground cinnamon to sprinkle
Preheat oven to 350° F. Prepare Bundt pan with baking spray or butter and flour. Combine gluten free flour, baking powder, and salt in bowl and set aside. In a stand mixer with a paddle attachment, cream sugar and butter. Add eggs one at a time, mixing after each addition. Add almond extract. Slowly add half of flour mixture then half of almond milk to mixing bowl. Add the other half of flour mixture and almond milk; mix thoroughly until everything is combined. Pour into prepared Bundt pan. Gently tap on counter to remove air bubbles. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan and invert onto a cooling rack. While cake continues to cool, combine glaze ingredients to desired consistency. Pour onto cooled cake and sprinkle with cinnamon.
Posted by Perri
This is also my go-to cake. It always comes out moist and delicious and my gluten-free friends love it! I add
almond extract to the glaze for extra almond flavor and top it with decorative crystal sugars. It makes a very big batch. I usually make 4 little cakes in my Bundt Quartet Pan and also some cakelets in my cakelet pan, adjusting cooking times accordingly. The unglazed cakes freeze very well; just take them out of the freezer and glaze them when you’re ready to serve them.
Posted by Catherine
This is my go-to cake, it always comes out moist with a nice mouth feel (not gritty like some gf can be). I will sub in half almond flour with the g.f. flour mix. This cake is very easy to make, freezes well and a winner at pot lucks.