Gluten-Free Almond Bundt Cake: A New Classic

Our adoration of almond flour continues with this luscious (and gluten-free!) almond Bundt cake made with almond flour. It’s become a go-to cake for us whenever we need something simple, yet still stunning and delicious.

Now, we’ve talked about how much we love adding almond flour to cakes before, and this gorgeous Bundt cake is no exception. It’s mellow in flavor, fluffy in texture, and perfectly sweet. It can act not only as a decadent dessert, but also a breakfast cake or even a simple accompaniment to afternoon tea.

We love topping this almond flour Bundt cake with a simple glaze, but we encourage you to have some fun! Since the base of this cake is somewhat basic, the toppings can have some pizzazz. Want to serve it for a birthday? Make a quick Buttercream Frosting and dust it with sprinkles. How about for the chocolate lover in your life? We highly recommend this Chocolate Water Glaze. Or you know, if you were baking this during the fall, this Cinnamon Cider Glaze would be amazing!

No matter how you serve this cake, we know you’re going to love it. And we’re betting that if you serve it to someone who can eat gluten, they’ll never know the difference. It’s that good!

To get started with this recipe, you’ll need to preheat the oven to 325°F. Lightly grease a standard-size Bundt pan, and set it aside.

Gluten-Free Almond Flour Bundt Cake via @kingarthurflour

In a medium bowl, whisk together:

1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
1 1/2 cups almond flour
1 teaspoon xanthan gum

Gluten-Free Almond Flour Bundt Cake via @kingarthurflour

In a separate bowl, use an electric mixer to beat together:

1 1/2 cups granulated sugar
1/2 cup soft unsalted butter
2 tablespoons vegetable oil
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons gluten-free vanilla extract
1/2 teaspoon almond extract or 1 drop bitter almond oil

Scrape the bottom and sides of the bowl.

Gluten-Free Almond Flour Bundt Cake via @kingarthurflour

Beat in 4 eggs, one at a time; the mixture should become quite fluffy. Scrape the bottom and sides of the bowl and beat briefly.

Gluten-Free Almond Flour Bundt Cake via @kingarthurflour

 

Add 2/3 cup of milk in thirds, alternating with (and ending with) the flour mixture. Mix well between additions; scrape the bowl once you’ve added the last of the flour, and mix for 1 minute. Scoop the batter into the prepared pan.

Bake the cake for about 50 to 60 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center, and a cake tester (or toothpick) inserted in the middle comes out clean.

Remove the cake from the oven, and cool for 15 minutes before turning it out of the pan to cool on a rack.

Please bake and review our Gluten-Free Almond Bundt Cake recipe.

Print just the recipe.

Alyssa Rimmer
About

Alyssa grew up in Vermont, attended the University of Vermont and now lives in New York City, where she bakes and writes recipes for her blog Simply Quinoa. She's been living gluten-free for over four years. Alyssa also authors her own food blog and enjoys ...

comments

  1. Maureen

    I have some dried “cherries & berries”. Could I add some to this, for those who enjoy the added “chew”? If so, what would be a good amount without overloading the batter or throwing off the chemistry?

    Looking forward to trying this soon, as I know more & more people who have to avoid gluten.

    Reply
    1. The Baker's Hotline

      Hi Maureen, you’re welcome to use 3/4 to 1 cup of your dried fruit blend in this cake. You might consider tossing the dried fruit in 1 tablespoon of Gluten-Free Flour before mixing it into the batter. This will help prevent the fruit from sinking to the bottom of the cake. Good luck and happy baking! Kye@KAF

    1. Melba Impson

      Please disregard my print suggestion, I found the proper page to print recipe.
      Thank you for your gluten free recipes.

    2. The Baker's Hotline

      Hi Melba, thanks for sharing your request for us. There’s a printer-friendly button that can be found in the upper right-hand part of the recipe page. We’ve also copied the link directly for you here. Happy GF baking! Kye@KAF

    1. The Baker's Hotline

      Hi Ilene, if you’re using a recipe that calls for Gluten-Free Flour, it will probably also call for xanthan gum since that flour doesn’t already have some added to it. If you’re converting a recipe to be gluten-free using our Measure for Measure Flour, you don’t need to add xanthan gum because it already has it’s already been added to the flour. We hope that helps! Kye@KAF

  2. Ilene Lorenz

    In an almond cake recipe that has 1 1/4 c flour, 1 1/4 c sugar, 2/3 c milk, 1 1/2 tsp almond flavoring, 1 egg, 1 stick melted butter and 1/2 tsp baking powder. How would I convert that to gluten free?

    Reply
    1. The Baker's Hotline

      Ilene, if you mean that the recipe calls for 1 1/4 cups all-purpose flour, then we’d recommend using our Gluten-Free Measure for Measure Flour as a 1:1 sub, no other changes necessary! Almond flour doesn’t work well as a full substitute for all-purpose flour itself, but if you wanted to work in a small amount, you could try using 1/4 cup almond flour and 1 cup Measure for Measure. Hope this helps and happy baking! Mollie@KAF

    1. The Baker's Hotline

      A standard-size Bundt pan is one that’s 10 or 12-cups. However, we’ve written a full article on our blog that shows you how to determine the size of your pan. Check it out here for more details. Kye@KAF

  3. Debbie

    My daughter used to love to bake but is now gluten-free & dairy-free & finds a lot of recipes that she would like to make but they have ingredients that she cannot eat. These recipes all look wonderful! I’m just wondering if she can substitute her non-dairy butter for these recipes or would that compromise the texture & taste of each recipe. Thanks!

    Reply
    1. The Baker's Hotline

      Debbie, go ahead and use non-dairy butter in these recipes. It bakes up beautifully and will still create a delicious result. Happy baking! Kye@KAF

  4. Ellen

    This sounds amazing, but I was wondering if you can use other flours too, and not so much almond flour as it is expensive. I love your flour mix!!

    Reply
  5. Mary B. Chance

    I just came across this page, and being a celiac myself, it really caught my attention!!
    I was diagnosed when I was in my late thirties, and have faithfully followed the Gluten Free diet! My life is so much better and now and being healthy again, it feels as though I am on no diet, but just good food that is tastfeful and good for me!!
    Thank s so much for putting this information where most people can see it and word of mouth can sing its praises!!!

    Reply

Post a comment

Your email address will not be published. Required fields are marked *