28+ Irresistible Gluten-Free Bundt Cake Recipes for Every Occasion

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If you’ve ever craved a slice of cake that’s both indulgent and gluten-free, you’re in the right place.

Bundt cakes are the ultimate dessert choice — moist, flavorful, and versatile enough to accommodate all your dietary needs.

For those living gluten-free, finding the perfect cake recipe can sometimes feel like a challenge.

But fear not! We’ve rounded up an incredible collection of 28+ gluten-free bundt cake recipes that are as delicious as they are safe for those with gluten sensitivities.

From decadent chocolate and vibrant citrus to comforting apple cinnamon and seasonal pumpkin, this list has something for everyone.

Whether you’re hosting a special occasion or simply want to enjoy a homemade treat, these bundt cakes offer a blend of creativity and tradition that will make your gluten-free baking journey a breeze.

No more feeling left out when dessert is on the table — with these recipes, you’ll be indulging in mouthwatering cakes without a worry.

28+ Irresistible Gluten-Free Bundt Cake Recipes for Every Occasion

There you have it — over 28+ gluten-free bundt cake recipes that will leave you craving more.

These cakes are proof that you don’t have to sacrifice flavor or texture when baking gluten-free.

Whether you’re preparing for a family gathering, a holiday celebration, or just need a sweet pick-me-up, these recipes ensure there’s always a delicious, gluten-free option to share and enjoy.

Baking these cakes is a fun, rewarding experience that allows you to experiment with new flavors and ingredients.

Each recipe is designed to be both easy to follow and incredibly satisfying.

So, gather your ingredients, preheat your oven, and get ready to bake your way to a collection of unforgettable bundt cakes. Your gluten-free friends (and family!) will thank you.

Gluten-Free Lemon Poppy Seed Bundt Cake

This light and zesty Gluten-Free Lemon Poppy Seed Bundt Cake is perfect for any occasion.

The combination of fresh lemon zest and juice brings a refreshing citrusy tang, while poppy seeds add a delightful crunch. The cake is soft, moist, and topped with a luscious lemon glaze for an extra burst of flavor.

Whether you’re hosting a brunch or looking for a sweet treat, this bundt cake is a must-try.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 cup sour cream
2 tbsp lemon zest
¼ cup fresh lemon juice
2 tbsp poppy seeds
1 tsp vanilla extract

For the Glaze:

1 cup powdered sugar
2 tbsp fresh lemon juice
1 tbsp milk (or dairy-free alternative)

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan with butter or nonstick spray.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, and salt.
In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
Mix in the sour cream, lemon zest, lemon juice, poppy seeds, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
While the cake cools, mix the powdered sugar, lemon juice, and milk to make the glaze. Drizzle over the cooled cake.

This Gluten-Free Lemon Poppy Seed Bundt Cake is a wonderful combination of tart and sweet flavors, with a beautifully soft texture.

The bright citrus glaze enhances the cake’s moistness and makes it a visually appealing centerpiece.

Serve it with a cup of tea or coffee for a delightful treat that everyone will love.

Chocolate Almond Flour Bundt Cake

This Chocolate Almond Flour Bundt Cake is a dream for chocolate lovers.

Made with rich cocoa powder and almond flour, it delivers a dense yet tender crumb with a deep chocolatey flavor.

This cake is naturally gluten-free and uses simple ingredients, making it both indulgent and wholesome.

A silky chocolate ganache drizzled on top adds an extra layer of decadence.

Ingredients:

2 cups almond flour
½ cup unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
3 large eggs
½ cup coconut sugar (or brown sugar)
½ cup maple syrup
½ cup melted coconut oil (or butter)
1 tsp vanilla extract
½ cup unsweetened almond milk
½ cup dark chocolate chips (optional)

For the Ganache:

½ cup heavy cream (or coconut cream for dairy-free)
1 cup dark chocolate chips

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan with oil or butter.
In a bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
In another bowl, whisk eggs, coconut sugar, maple syrup, melted coconut oil, vanilla extract, and almond milk until well combined.
Slowly add the dry ingredients to the wet ingredients, mixing until smooth. Fold in chocolate chips if using.
Pour the batter into the prepared bundt pan and spread evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack.
For the ganache, heat the cream until just warm, then pour over the chocolate chips. Stir until smooth, then drizzle over the cooled cake.

This Chocolate Almond Flour Bundt Cake is rich and satisfying, with a naturally nutty undertone from the almond flour.

The chocolate ganache makes it even more irresistible, giving it a smooth and glossy finish.

Perfect for celebrations or as an everyday dessert, this cake is sure to be a crowd-pleaser.

Pumpkin Spice Gluten-Free Bundt Cake

Warm, cozy, and bursting with fall flavors, this Pumpkin Spice Gluten-Free Bundt Cake is a perfect treat for autumn gatherings.

Made with real pumpkin puree and a blend of aromatic spices, this cake is incredibly moist and flavorful.

A sweet maple glaze on top adds a touch of elegance and enhances the warm, spiced notes.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in flour mix)
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
1 cup pumpkin puree
¾ cup brown sugar
½ cup granulated sugar
½ cup vegetable oil
3 large eggs
1 tsp vanilla extract
½ cup milk (or dairy-free alternative)

For the Maple Glaze:

1 cup powdered sugar
2 tbsp maple syrup
1-2 tbsp milk (as needed)

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan well.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and spices.
In a large bowl, mix pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla extract, and milk until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake.

This Pumpkin Spice Gluten-Free Bundt Cake is the epitome of fall baking.

The warm spices pair beautifully with the rich pumpkin flavor, creating a moist and aromatic cake.

The maple glaze adds a hint of sweetness and makes the cake even more inviting.

Serve this with a cup of coffee or tea for the perfect seasonal treat.

Gluten-Free Apple Cinnamon Bundt Cake

This Gluten-Free Apple Cinnamon Bundt Cake is a comforting and aromatic dessert that brings together the sweetness of apples with the warmth of cinnamon.

It’s a moist, tender cake that pairs perfectly with a hot cup of tea or coffee.

With fresh apples and a hint of cinnamon, it’s ideal for fall or any time you’re craving a delicious, cozy dessert.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 cup unsweetened applesauce
1 ½ cups brown sugar
½ cup vegetable oil
3 large eggs
1 tsp vanilla extract
1 ½ cups peeled and chopped apples (about 2 medium apples)
½ cup chopped walnuts or pecans (optional)

For the Glaze:

1 cup powdered sugar
2 tbsp apple cider
1 tsp vanilla extract

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and cinnamon.
In a large bowl, combine applesauce, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Gently fold in the chopped apples and nuts (if using).
Pour the batter into the prepared bundt pan and spread evenly.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 10 minutes before inverting it onto a wire rack.
For the glaze, whisk together powdered sugar, apple cider, and vanilla extract until smooth. Drizzle over the cooled cake.

This Apple Cinnamon Bundt Cake has the perfect balance of fruity sweetness and spicy warmth.

The apples provide a lovely moisture to the cake, while the cinnamon and nutmeg elevate its flavor.

The glaze adds a touch of sweetness, making it a great dessert for any occasion, especially during the cooler months.

Gluten-Free Coconut Lime Bundt Cake

This Gluten-Free Coconut Lime Bundt Cake offers a tropical twist with a fresh and bright flavor profile.

The combination of coconut milk, shredded coconut, and lime zest creates a cake that’s light, moist, and full of citrusy goodness.

A refreshing lime glaze drizzled on top makes this cake extra special and perfect for those craving something unique.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in the flour mix)
1 ½ tsp baking powder
½ tsp salt
1 cup unsweetened coconut milk
1 ½ cups granulated sugar
½ cup melted coconut oil
3 large eggs
2 tsp lime zest
1 tsp vanilla extract
1 cup shredded unsweetened coconut

For the Lime Glaze:

1 cup powdered sugar
2 tbsp fresh lime juice
1 tsp lime zest

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan with oil or butter.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, and salt.
In a large bowl, combine coconut milk, sugar, melted coconut oil, eggs, lime zest, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring until combined.
Fold in the shredded coconut until evenly distributed.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, lime juice, and lime zest until smooth. Drizzle over the cooled cake.

This Coconut Lime Bundt Cake is light, moist, and full of tropical flavors that make it stand out.

The tangy lime complements the sweet coconut perfectly, and the glaze adds an extra layer of brightness.

It’s a fantastic cake for summer gatherings or whenever you’re in the mood for a tropical treat.

Gluten-Free Carrot Cake Bundt Cake

A classic favorite, this Gluten-Free Carrot Cake Bundt Cake is rich, moist, and full of flavor.

With the perfect blend of grated carrots, cinnamon, and nutmeg, it’s a wonderfully spiced cake that’s both hearty and comforting.

Topped with a smooth cream cheese glaze, this cake is a delicious and indulgent treat that’s sure to satisfy your sweet tooth.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in flour mix)
1 ½ tsp baking powder
½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
4 large eggs
1 ¼ cups granulated sugar
½ cup brown sugar
1 cup vegetable oil
2 tsp vanilla extract
2 cups grated carrots (about 2 medium carrots)
1 cup chopped walnuts or pecans (optional)

For the Cream Cheese Glaze:

4 oz cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
2-3 tbsp milk (or dairy-free alternative)

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, cinnamon, nutmeg, and salt.
In a large bowl, whisk together eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Stir in the grated carrots and nuts (if using).
Pour the batter into the prepared bundt pan and spread evenly.
Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the glaze, beat together softened cream cheese, powdered sugar, vanilla extract, and milk until smooth. Drizzle over the cooled cake.

This Carrot Cake Bundt Cake is rich and full of flavors that everyone loves.

The moist texture, combined with the warmth of the spices and the sweetness of the cream cheese glaze, makes this cake a standout dessert.

It’s perfect for holidays, special occasions, or just when you want to enjoy a slice of comforting cake.

Gluten-Free Orange Blossom Bundt Cake

The Gluten-Free Orange Blossom Bundt Cake brings the essence of citrus to the forefront with a delicate balance of orange zest and floral notes from orange blossom water.

The cake is light, airy, and subtly sweet with a beautiful citrus aroma.

Topped with a simple orange glaze, it is both refreshing and elegant, making it the perfect treat for brunches, tea parties, or special occasions.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 cup Greek yogurt (or dairy-free yogurt)
1 tsp vanilla extract
2 tbsp orange zest (from about 2 oranges)
2 tbsp orange blossom water
¼ cup fresh orange juice

For the Orange Glaze:

1 cup powdered sugar
2 tbsp fresh orange juice
1 tsp orange zest

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating after each addition.
Stir in the yogurt, vanilla extract, orange zest, orange blossom water, and orange juice until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
For the glaze, whisk together powdered sugar, orange juice, and orange zest. Drizzle over the cooled cake.

The Orange Blossom Bundt Cake is fragrant and light, with an unmistakable citrusy sweetness that fills the air when served.

The orange glaze provides just the right amount of added flavor, enhancing the cake’s delicate texture.

It’s a perfect dessert for brightening up a spring or summer gathering and offers a refreshing, flavorful twist on traditional bundt cakes.

Gluten-Free Strawberry Shortcake Bundt Cake

This Gluten-Free Strawberry Shortcake Bundt Cake is a beautiful fusion of two beloved desserts: cake and shortcake.

It features a light, airy cake infused with vanilla and topped with juicy, fresh strawberries.

The addition of whipped cream as a topping makes it indulgent, yet still light enough for a refreshing spring or summer dessert.

It’s perfect for gatherings, and the natural sweetness of strawberries shines through in every bite.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in the flour mix)
1 ½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup milk (or dairy-free milk)
1 ½ cups fresh strawberries, diced

For the Whipped Cream:

1 cup heavy cream (or coconut cream)
2 tbsp powdered sugar
1 tsp vanilla extract

For the Strawberry Topping:

1 cup fresh strawberries, sliced
2 tbsp granulated sugar

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, and salt.
In a large bowl, cream the butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
Gently fold in the diced strawberries.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the whipped cream, beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
For the strawberry topping, toss the sliced strawberries with granulated sugar and let them sit for 10 minutes to release their juices.
Once the cake has cooled, top with whipped cream and the sweetened strawberries.

This Strawberry Shortcake Bundt Cake is the perfect treat for warm weather.

It combines the freshness of strawberries with the softness of cake and the indulgence of whipped cream.

This dessert is simple, yet elegant and will quickly become a favorite during strawberry season.

Gluten-Free Mocha Coffee Bundt Cake

The Gluten-Free Mocha Coffee Bundt Cake is a rich and decadent dessert that combines the flavors of dark chocolate and freshly brewed coffee.

The cake is dense, moist, and indulgent, perfect for coffee lovers who crave a dessert that mirrors their favorite morning brew.

A chocolate-coffee glaze adds a finishing touch that makes this cake irresistible, ideal for any gathering or as an afternoon pick-me-up.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsweetened cocoa powder
1 cup brewed coffee (cooled)
1 cup granulated sugar
1 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
½ cup sour cream (or dairy-free sour cream)

For the Mocha Glaze:

1 cup powdered sugar
2 tbsp brewed coffee
3 tbsp unsweetened cocoa powder
1 tbsp milk (or dairy-free milk)

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and cocoa powder.
In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition.
Stir in the cooled coffee, vanilla extract, and sour cream until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, brewed coffee, cocoa powder, and milk until smooth. Drizzle over the cooled cake.

This Mocha Coffee Bundt Cake is the perfect fusion of rich chocolate and robust coffee flavors.

The mocha glaze gives it an extra layer of indulgence, making it the ultimate dessert for coffee and chocolate lovers alike. It’s perfect for an after-dinner treat or a weekend coffee break.

Gluten-Free Blueberry Lemon Bundt Cake

The Gluten-Free Blueberry Lemon Bundt Cake is a delightful dessert that combines the bright, zesty flavor of lemons with the sweetness of fresh blueberries.

The cake is tender, moist, and bursting with fruity goodness, and it’s topped with a light lemon glaze that enhances the flavor.

This cake is perfect for spring or summer, and it can be served as a light dessert or as an accompaniment to brunch.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 cup unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tsp vanilla extract
2 tbsp lemon zest
1 tbsp fresh lemon juice
1 cup sour cream (or dairy-free sour cream)
1 ½ cups fresh blueberries (washed and patted dry)

For the Lemon Glaze:

1 cup powdered sugar
2 tbsp fresh lemon juice
1 tsp lemon zest

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating after each addition.
Stir in the vanilla extract, lemon zest, and lemon juice, then mix in the sour cream until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Gently fold in the blueberries, being careful not to crush them.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the lemon glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.

This Blueberry Lemon Bundt Cake is a wonderfully fresh and fruity dessert that will brighten any occasion.

The tangy lemon glaze adds an extra layer of flavor that complements the sweetness of the blueberries.

It’s a light yet indulgent dessert, perfect for a warm afternoon or as a refreshing treat at gatherings.

Gluten-Free Banana Nut Bundt Cake

This Gluten-Free Banana Nut Bundt Cake is an incredibly moist and flavorful cake that combines ripe bananas with crunchy walnuts or pecans.

The bananas add a natural sweetness and richness, while the nuts provide a satisfying crunch.

This cake is perfect for breakfast, brunch, or as a comforting dessert to enjoy with a hot cup of coffee.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 cup mashed ripe bananas (about 2-3 bananas)
1 cup granulated sugar
½ cup brown sugar
½ cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
½ cup buttermilk (or dairy-free alternative)
1 cup chopped walnuts or pecans

For the Glaze:

1 cup powdered sugar
2 tbsp milk (or dairy-free milk)
1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream the butter, granulated sugar, and brown sugar together until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the mashed bananas and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until the batter is smooth.
Gently fold in the chopped walnuts or pecans.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

This Banana Nut Bundt Cake is a moist, flavorful treat that’s perfect for banana lovers.

The addition of nuts adds texture and richness to the cake, while the glaze enhances its sweetness.

Whether enjoyed as a snack or dessert, this cake will quickly become a favorite in your gluten-free recipe collection.

Gluten-Free Peach Cobbler Bundt Cake

This Gluten-Free Peach Cobbler Bundt Cake is a heavenly combination of sweet, juicy peaches and a soft, spiced cake. The cake is infused with cinnamon and nutmeg, giving it the comforting flavors of a classic peach cobbler.

The addition of fresh peaches adds moisture and a burst of natural sweetness, making this cake a perfect dessert for the summer months.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
3 large eggs
1 tsp vanilla extract
1 cup milk (or dairy-free milk)
2 cups fresh peaches, peeled and chopped (or frozen peaches, thawed)
¼ cup brown sugar (for topping)

For the Glaze:

1 cup powdered sugar
2 tbsp milk (or dairy-free milk)
1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream the butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until smooth.
Gently fold in the chopped peaches.
Pour the batter into the prepared bundt pan and smooth the top.
Sprinkle the brown sugar evenly over the top of the batter.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

This Peach Cobbler Bundt Cake is a deliciously fruity and spiced dessert that brings the flavors of summer to your table. The juicy peaches and spiced cake are a perfect match, while the glaze adds just the right amount of sweetness.

It’s a wonderful option for summer picnics, family gatherings, or any occasion where you want to enjoy a seasonal treat.

Gluten-Free Almond Joy Bundt Cake

This Gluten-Free Almond Joy Bundt Cake is a decadent treat that combines the flavors of chocolate, coconut, and almonds, mimicking the classic candy bar.

With rich chocolate cake, a coconut filling, and almond pieces throughout, this cake is a perfect indulgence for anyone with a sweet tooth.

Topped with a glossy chocolate glaze and whole almonds, it’s an irresistible dessert for any occasion.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsweetened cocoa powder
1 cup granulated sugar
½ cup brown sugar
1 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 cup buttermilk (or dairy-free alternative)
1 ½ cups shredded unsweetened coconut
1 cup chopped almonds
1 cup mini chocolate chips

For the Chocolate Glaze:

1 cup semi-sweet chocolate chips
2 tbsp heavy cream (or dairy-free cream)

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and cocoa powder.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until the batter is smooth.
Gently fold in the shredded coconut, chopped almonds, and chocolate chips.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, melt the chocolate chips and cream together in a heatproof bowl over simmering water or in the microwave in 30-second intervals. Stir until smooth.
Drizzle the chocolate glaze over the cooled cake and garnish with whole almonds.

This Almond Joy Bundt Cake is a chocolate lover’s dream, combining the delicious flavors of chocolate, coconut, and almonds in every bite.

With its moist texture and indulgent glaze, it’s a perfect dessert for any celebration or simply to satisfy your sweet cravings.

Gluten-Free Pineapple Coconut Bundt Cake

The Gluten-Free Pineapple Coconut Bundt Cake is a tropical-inspired dessert that brings the flavors of the islands straight to your table.

The combination of sweet pineapple and shredded coconut creates a cake that’s moist, fragrant, and bursting with flavor. Topped with a coconut glaze, this cake is the perfect way to brighten any gathering or occasion with its sunny, tropical taste.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups granulated sugar
1 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 cup crushed pineapple, drained
1 cup shredded unsweetened coconut
½ cup sour cream (or dairy-free sour cream)

For the Coconut Glaze:

1 cup powdered sugar
2 tbsp coconut milk (or dairy-free coconut milk)
1 tsp vanilla extract

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, and salt.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, until the batter is smooth.
Stir in the crushed pineapple and shredded coconut.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, coconut milk, and vanilla extract until smooth. Drizzle over the cooled cake.

The Pineapple Coconut Bundt Cake is a deliciously tropical dessert that is both light and moist.

The pineapple adds a juicy sweetness while the coconut brings richness and texture.

The coconut glaze adds a smooth finish, making this cake a perfect treat for summer celebrations or anytime you want a taste of the tropics.

Gluten-Free Chocolate Mint Bundt Cake

The Gluten-Free Chocolate Mint Bundt Cake combines the rich taste of chocolate with the refreshing, cool flavor of mint. This cake is indulgent, moist, and features a perfect balance of deep chocolate flavor and minty freshness.

With a mint chocolate glaze poured over the top, this cake is ideal for chocolate and mint lovers alike, making it a festive treat for any occasion.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsweetened cocoa powder
1 cup granulated sugar
1 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 tsp peppermint extract
1 cup milk (or dairy-free milk)

For the Mint Chocolate Glaze:

1 cup semi-sweet chocolate chips
2 tbsp heavy cream (or dairy-free cream)
1 tsp peppermint extract

Instructions:

Preheat oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and cocoa powder.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating after each addition. Stir in the vanilla extract and peppermint extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, melt the chocolate chips and cream together in a heatproof bowl over simmering water or in the microwave in 30-second intervals. Stir until smooth, then add peppermint extract.
Drizzle the glaze over the cooled cake and allow it to set before serving.

This Chocolate Mint Bundt Cake is a perfect dessert for mint lovers, combining the best of both worlds with rich chocolate and refreshing mint.

The glaze adds a luxurious finish that makes the cake extra special. It’s a great dessert for holiday gatherings, special celebrations, or any time you want to enjoy a delightful flavor combination.

Gluten-Free Cinnamon Swirl Bundt Cake

The Gluten-Free Cinnamon Swirl Bundt Cake is a perfect blend of warm, spiced cinnamon and a rich, soft cake that melts in your mouth.

The cinnamon swirl creates a stunning visual and adds an extra layer of flavor throughout the cake. It’s ideal for breakfast, brunch, or as a comforting dessert with a cup of tea or coffee.

This cake is a deliciously cozy treat that everyone will love.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 ¼ cups granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 cup sour cream (or dairy-free alternative)
¼ cup brown sugar
2 tbsp ground cinnamon (for swirl)

For the Glaze:

1 cup powdered sugar
2 tbsp milk (or dairy-free milk)
1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and ground cinnamon.
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, until the batter is smooth.
In a small bowl, combine the brown sugar and cinnamon for the swirl.
Pour half of the batter into the prepared bundt pan. Sprinkle the cinnamon-sugar mixture evenly over the batter. Add the remaining batter on top and use a knife or skewer to swirl the cinnamon mixture into the batter.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

This Cinnamon Swirl Bundt Cake is rich in flavor and texture, with the perfect balance of cinnamon and sweetness.

It’s a comforting, homey dessert that will fill your kitchen with a wonderful aroma as it bakes.

Whether for a casual get-together or a weekend treat, this cake is always a crowd-pleaser.

Gluten-Free Carrot Cake Bundt Cake

The Gluten-Free Carrot Cake Bundt Cake is a moist, flavorful dessert that incorporates the natural sweetness of carrots and spices like cinnamon and nutmeg.

The texture is soft, light, and packed with flavor, and it is topped with a creamy, tangy cream cheese frosting that complements the cake perfectly.

This cake is ideal for special occasions, birthdays, or any time you crave a comforting dessert with a twist.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not included in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
1 ¼ cups granulated sugar
½ cup brown sugar
1 cup vegetable oil
4 large eggs
1 tsp vanilla extract
2 cups grated carrots
½ cup chopped walnuts (optional)
½ cup raisins (optional)

For the Cream Cheese Frosting:

8 oz cream cheese, softened
4 tbsp unsalted butter, softened
2 cups powdered sugar
1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Stir in the grated carrots, walnuts, and raisins (if using).
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the frosting, beat together the cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract and continue to beat until fluffy.
Once the cake is completely cooled, spread the cream cheese frosting over the top of the cake.

This Carrot Cake Bundt Cake is everything you love about carrot cake with the added bonus of being gluten-free.

The cake is moist and flavorful, and the cream cheese frosting adds the perfect creamy tang to balance out the sweetness.

This cake is perfect for spring celebrations, Easter, or any occasion that calls for a delicious, homemade dessert.

Gluten-Free Pumpkin Spice Bundt Cake

The Gluten-Free Pumpkin Spice Bundt Cake is a fall-inspired treat that combines the rich, earthy flavor of pumpkin with the comforting spices of cinnamon, nutmeg, and cloves.

This cake is moist, full of flavor, and perfect for a cozy autumn afternoon.

A light glaze made from cream cheese or powdered sugar adds a sweet finish, making it the ideal dessert for fall gatherings or Thanksgiving.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
1 ¼ cups granulated sugar
½ cup brown sugar
1 cup canned pumpkin puree
½ cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
½ cup milk (or dairy-free milk)

For the Glaze:

1 cup powdered sugar
2 tbsp milk (or dairy-free milk)
1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, beat together granulated sugar, brown sugar, and butter until light and fluffy. Add eggs one at a time, mixing well after each addition.
Stir in the pumpkin puree and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, alternating with milk, until the batter is smooth and well combined.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

This Pumpkin Spice Bundt Cake is a warm, comforting dessert that captures the essence of fall in every bite.

The pumpkin provides moisture and flavor, while the spices add warmth and depth.

The glaze adds just the right amount of sweetness to finish off the cake, making it a perfect treat for autumn celebrations or as an after-dinner dessert.

Gluten-Free Lemon Poppy Seed Bundt Cake

The Gluten-Free Lemon Poppy Seed Bundt Cake is a refreshing, zesty treat that combines the bright flavor of lemon with the crunchy texture of poppy seeds.

This cake is light, moist, and bursting with citrus flavor, making it the perfect dessert for spring or summer gatherings.

The tangy lemon glaze drizzled over the top adds a perfect balance of sweetness and tartness.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp poppy seeds
1 ½ cups granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 tsp lemon zest
¼ cup freshly squeezed lemon juice
1 cup sour cream (or dairy-free sour cream)

For the Lemon Glaze:

1 cup powdered sugar
2 tbsp freshly squeezed lemon juice
1 tsp lemon zest

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and poppy seeds.
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, until the batter is smooth.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, lemon juice, and lemon zest until smooth. Drizzle over the cooled cake.

The Lemon Poppy Seed Bundt Cake is a perfect balance of light and refreshing flavors, with the tangy lemon enhancing the moist, tender crumb of the cake.

The poppy seeds add a unique texture, while the lemon glaze provides a sweet and tangy finish.

This cake is a great choice for brunches, picnics, or any time you want a burst of citrus in your dessert.

Gluten-Free Mocha Bundt Cake

The Gluten-Free Mocha Bundt Cake is an indulgent, rich dessert that combines the deep flavors of chocolate and coffee in one delicious bite.

This cake is moist and dense, with the perfect balance of bitter coffee and sweet chocolate.

Topped with a creamy espresso glaze, this cake is perfect for coffee lovers and will leave your guests craving more.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup unsweetened cocoa powder
1 cup granulated sugar
1 cup brown sugar
1 cup brewed coffee, cooled
1 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract

For the Espresso Glaze:

1 cup powdered sugar
2 tbsp brewed espresso or coffee
1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and cocoa powder.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with brewed coffee, until the batter is smooth and well combined.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, brewed espresso, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.

This Mocha Bundt Cake is a coffee lover’s dream, with its rich, bold flavor and moist texture.

The espresso glaze adds an extra touch of coffee goodness and sweetness to the cake.

It’s the perfect dessert for any coffee-themed event or just a satisfying treat to enjoy with your favorite cup of joe.

Gluten-Free Raspberry Almond Bundt Cake

The Gluten-Free Raspberry Almond Bundt Cake is a delightful dessert that combines the sweetness of raspberries with the nutty richness of almond flavor.

The cake is moist and bursting with fresh raspberries, while the almond extract adds a fragrant undertone.

Finished off with a light glaze, this cake is perfect for a spring or summer gathering, or for any occasion that calls for a deliciously fruity dessert.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 tsp almond extract
½ cup sour cream (or dairy-free sour cream)
1 ½ cups fresh raspberries

For the Glaze:

1 cup powdered sugar
2 tbsp raspberry puree
1 tsp almond extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, and salt.
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
Gradually add the dry ingredients to the wet ingredients, alternating with sour cream, until the batter is smooth.
Gently fold in the fresh raspberries.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, raspberry puree, and almond extract until smooth. Drizzle over the cooled cake.

The Raspberry Almond Bundt Cake is a beautifully fragrant, fruity dessert that brings together the best of raspberries and almonds.

The moist cake, with the tartness of raspberries and the nutty sweetness of almonds, is perfectly complemented by the delicate glaze.

It’s a fantastic treat for any occasion, from a light afternoon snack to a special dessert for a celebration.

Gluten-Free Orange Cranberry Bundt Cake

The Gluten-Free Orange Cranberry Bundt Cake is a vibrant, citrus-infused dessert that blends the tartness of fresh cranberries with the sweet, aromatic notes of orange.

This cake is wonderfully moist and tender, making it the perfect treat for the holiday season or any occasion that calls for a burst of flavor.

Topped with a sweet orange glaze, it offers the perfect balance of sweetness and tanginess.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 ¼ cups granulated sugar
½ cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 tsp orange zest
¼ cup freshly squeezed orange juice
1 cup fresh cranberries, roughly chopped
½ cup sour cream (or dairy-free sour cream)

For the Orange Glaze:

1 cup powdered sugar
3 tbsp freshly squeezed orange juice
1 tsp orange zest

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, and salt.
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with orange juice and sour cream, until the batter is smooth.
Gently fold in the chopped cranberries.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, orange juice, and orange zest until smooth. Drizzle over the cooled cake.

This Orange Cranberry Bundt Cake brings together the perfect combination of tart cranberries and citrusy sweetness, making it an ideal dessert for the holiday season.

The glaze adds a zesty finish, bringing out the flavors even more. It’s a beautiful and delicious cake that will make your celebrations even more special.

Gluten-Free Maple Pecan Bundt Cake

The Gluten-Free Maple Pecan Bundt Cake is a warm, comforting dessert that features the rich flavor of maple syrup paired with crunchy, toasted pecans.

This cake has a tender, moist crumb and is sweetened with pure maple syrup, adding a natural depth of flavor.

With a maple glaze and a generous sprinkle of pecans, this cake is perfect for cozy gatherings or fall celebrations.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup granulated sugar
1 cup pure maple syrup
½ cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 cup buttermilk (or dairy-free milk)
1 cup chopped toasted pecans

For the Maple Glaze:

1 cup powdered sugar
2 tbsp pure maple syrup
1 tbsp milk (or dairy-free milk)

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, and salt.
In a large bowl, cream together butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and maple syrup.
Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, until the batter is smooth.
Fold in the chopped toasted pecans.
Pour the batter into the prepared bundt pan and spread it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake.

This Maple Pecan Bundt Cake is an irresistible dessert that perfectly captures the flavors of fall.

The richness of the maple syrup combined with the crunch of the pecans creates a cake that’s both comforting and indulgent.

The maple glaze enhances the cake’s natural sweetness and adds a lovely finishing touch.

Gluten-Free Apple Cinnamon Bundt Cake

The Gluten-Free Apple Cinnamon Bundt Cake is a perfect autumn treat that combines the warmth of cinnamon with the sweetness of fresh apples.

The cake is moist and flavorful, with chunks of apples throughout, making every bite a comforting experience.

Topped with a cinnamon-sugar crumble and a drizzle of glaze, this cake is sure to become a fall favorite.

Ingredients:

2 ½ cups gluten-free all-purpose flour
1 tsp xanthan gum (if not in the flour mix)
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 cup granulated sugar
½ cup brown sugar
½ cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
1 cup unsweetened applesauce
1 ½ cups peeled and chopped apples (such as Granny Smith)

For the Cinnamon-Sugar Crumble:

½ cup granulated sugar
1 tsp ground cinnamon
2 tbsp melted butter

For the Glaze:

1 cup powdered sugar
2 tbsp milk (or dairy-free milk)
1 tsp vanilla extract

Instructions:

Preheat the oven to 350°F (175°C) and grease a bundt pan with butter or oil.
In a medium bowl, whisk together gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and ground cinnamon.
In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and applesauce.
Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
Gently fold in the chopped apples.
Pour half of the batter into the prepared bundt pan, then sprinkle half of the cinnamon-sugar crumble on top. Pour the remaining batter on top and sprinkle the remaining crumble.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.

This Apple Cinnamon Bundt Cake is a fall-inspired dessert that combines all the flavors you love about autumn in one cake.

The cinnamon-sugar crumble adds texture and sweetness, while the apples make the cake moist and flavorful.

The glaze is the perfect finishing touch, making this cake a delicious treat for any occasion.