Gluten-Free Bundt Cake

Ingredients

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

Instructions

1. 1 In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if using), 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, sugar and vanilla 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 a 6-cup 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 35-40 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.

Tips & Notes

• Brush every ridge of the bundt pan with melted coconut oil or softened butter, then dust it with the gluten-free flour blend, or cocoa powder labeled gluten-free, and tap out the excess. The crevices are where bundt cakes stick.
• Keep the almond milk warm and the eggs at room temperature when you whisk in the melted coconut oil. Cold liquid makes coconut oil seize into hard flecks, which leave greasy spots in the crumb.
• Turn the cake out after the 15-minute cool as written. If it does not release when you invert it, set it upright, run a thin spatula around the edges and the center tube, then try again rather than shaking or banging the pan.

Common questions