This gluten-free vanilla bundt cake is so moist and perfectly delicate. The easy recipe uses a little sour cream (dairy-free ok) to make it rich tasting.
Check out more of my vanilla cake recipes including my gluten-free vanilla cake, gluten-free vanilla mug cake, vanilla snack cake, vanilla pound cake and vanilla almond flour cake which is completely grain-free!
Ingredients
Gluten-Free Flour Blend – King Arthur Gluten-Free Measure for Measure is my go to flour for gluten-free baking. It works reliably in almost all of my recipes and is easily found in most grocery stores. It is also certified gluten-free and contains xanthan gum so no need for any extra binder ingredients. Be sure to check out more of my gluten-free recipes with King Arthur Flour.
Pamela’s All Purpose Artisan Blend is similar to King Arthur and works well in this recipe. Cup4Cup is another good gluten-free flour blend that works well in many recipes. I don’t test with it because it contains milk powder and I am mostly dairy-free. These two flours are also certified gluten-free and contain binders.
Regardless of which flour blend you use, if you use one that does not contain xanthan gum, guar gum or inulin, add 1 teaspoon xanthan gum to the recipe.
This cake gets a healthy one tablespoon of vanilla. I prefer to use vanilla powder for baking and I especially love that it is alcohol-free. Cooks Vanilla Powder is my favorite brand. Vanilla extract or vanilla bean paste will work as well. Unfortunately, vanilla has become extremely expensive recently, so If the real stuff is not in your budget, feel free to use imitation vanilla.
I prefer to use oil over butter in gluten-free cakes and cupcakes. It does a much better job of adding moisture and holds up better over several days. A neutral flavored oil like avocado, canola, sunflower or other vegetable oils will all work.
Just a little bit of sour cream adds extra moisture and tang to the cake. I tested the cake with both plant-based sour cream (Follow Your Heart) and dairy sour cream.
The rest of the ingredients are just at the basics – eggs, baking powder and salt.
How to Grease a Bundt Pan
Greasing the bundt pan with butter or another solid fat is key. Oil sprays and baking sprays tend to pool and do not do a good job of completely covering every inch of the surface. Butter will stay where you put it. And with a dusting of flour, the cake should come out with ease.
The last thing you want is for this cake to stick and ruin the beautiful fluted pattern, so be thorough. I use my fingers, to be sure that all the crevices are covered, including the center tube!
Bundt Cake Toppings
This cake is tasty and moist enough without any toppings. But here are a few options to dress it up.
- A dusting of powdered sugar adds a pretty snow kissed look.
- A simple powdered sugar icing adds a pretty drizzle. Mix 1 1/2 cups powdered sugar with 3 tablespoons of water. Optional add 1 tablespoon of melted butter.
- To add a little flavor, use the above icing recipe but substitute orange juice or lemon juice for the water.
- A chocolate ganache is an easy way to put a beautiful glaze on this cake. Simply pour it on and let it set!
- Lastly, make this more like a layer cake and top it with stripes or rosettes of frosting on top. See my full list of frosting recipes including a couple of dairy-free frostings.
From Scratch, Super Moist Gluten-Free Vanilla Bundt Cake
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Ingredients
- 3 c gluten-free flour blend*
- 1 Tbsp baking powder
- Β½ tsp salt
- 2ΒΌ c sugar
- 5 large eggs
- 1ΒΌ c oil – avocado, canola, sunflower or other neutral flavored vegetable oil
- 1 c milk or dairy-free milk substitute
- 3 Tbsp sour cream or plant-based sour cream (Follow Your Heat works well)
- 1 Tbsp vanilla extract, powder or bean paste
Instructions
- If the eggs are cold, place them in a bowl of warm water to bring to room temp.
- Preheat the oven to 350Β°F. Thoroughly grease the bundt pan with butter (or vegan butter) and dust with flour. I do not recommend using oil spray.*
- This recipe can be mixed by hand with a wire whisk or with an electric mixer.
- In a medium sized mixing bowl, combine the flour, baking powder and salt.
- Heat the milk and sour cream for 15-20 seconds in the microwave to bring to room temperature. I do this in my glass measuring cup to save using another bowl.
- In a large mixing bowl or the bowl of a stand mixer, beat the sugar, eggs, oil, milk, sour cream and vanilla until smooth.
- Add half of the flour mixture and stir on low until mostly incorporated.
- Add the remaining flour mixture and stir until mostly incorporated. Scrape down the sides of the bowl and beat on high (or briskly with the whisk) until smooth – about 10-15 seconds.
- Pour the batter into the prepared bundt pan and bake 55 minutes – 1 hour 10 minutes or until a toothpick inserted in the center comes out dry.
- Cool in the pan for just 5 minutes, then invert onto a wire rack to cool completely.
- Add your favorite cake frosting, chocolate ganache or simple icing (see above for icing recipes).
- This cake will stay moist for at least 3 days at room temperature if kept covered.
Delightful! Only adjustments I made were to use part butter and part oil (about 3/4 C softened butter and 1/2 C oil) instead of using all oil. I also added a splash of almond extractβnot enough to taste in the end but it did enhance the flavor of everything else.
Everyone raved about it and declared it the best pound cake theyβd ever had!
I am so glad you enjoyed the cake! It’s one of my favorites!