Gluten-Free Bundt Cake

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm unsweetened almond milk 1 cup warm unsweetened almond milk
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted coconut oil or neutral vegetable oil 3 tbsp melted coconut oil or neutral vegetable oil
• 0.5 cup granulated sugar 0.5 cup granulated sugar

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free all-purpose flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt. Ensure these dry ingredients are thoroughly combined, creating a uniform base for your cake.

2. 2

   In a separate medium bowl, whisk together the warm unsweetened almond milk, room temperature eggs, melted coconut oil, and granulated sugar until well incorporated and the sugar begins to dissolve. This mixture will form the moist foundation of your bundt cake.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a whisk or a rubber spatula until just combined and a smooth, slightly thick batter forms. Be careful not to overmix, as this can affect the texture of gluten-free baked goods; the batter should be pourable but not watery.

4. 4

   Grease and flour your bundt pan generously with gluten-free flour or cocoa powder to prevent sticking. Pour the batter evenly into the prepared bundt pan, smoothing the top with your spatula. Let the batter rest in the pan for about 10 minutes before baking to allow the flours to hydrate.

5. 5

   Bake in a preheated oven at 350°F (175°C) for approximately 30-35 minutes, or until a wooden skewer inserted into the center comes out clean and the cake is golden brown. Allow the bundt cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely. This ensures the cake holds its shape and develops the best texture.

Nutrition (per serving)

Tips & Notes

• Too much xanthan gum makes baked goods rubbery — stick precisely to the recipe amount.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.