Gluten-Free Almond Bundt Cake

The cake has a light almond flavor and it isn’t too dense. It’s light and airy, and the crumb is confidently cakey. The glaze adds a sweetness and gives the cake a beautiful finish. Prep is a cool and breezy 20 minutes, so it’s easy to make when cake cravings strike.

Recipe source: King Arthur

Recipe - ROSEVILLE

Prep Time20 Minutes

Servings12

Cook Time50 Minutes

Ingredients

FOR THE CAKE: 1 ½ cups King Arthur Gluten-Free All-Purpose Flour

1 ½ cups almond flour

1 teaspoon xanthan gum

1 ½ cups granulated sugar

1 stick unsalted butter, room temperature

2 tablespoons vegetable oil

1 teaspoon kosher salt

2 teaspoons baking powder

2 teaspoons vanilla extract

½ teaspoons almond extract

4 large eggs, room temperature

⅔ cup milk, room temperature

FOR THE GLAZE: 1 cup confectioners' sugar

¼ teaspoons almond extract

¼ cup heavy cream

Directions

Heat oven to 325 F and thoroughly grease a standard Bundt pan.
To make the cake: In a medium bowl, whisk together the flours and xanthan gum.
In a standing mixer with a paddle attachment, beat together the sugar, butter, oil, kosher salt, baking powder and vanilla and almond extracts on medium speed until smooth and fluffy, about 1 minute. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.
Beat in the eggs one at a time until the mixture is fluffy and light. Scrape the bottom and sides of the bowl and beat briefly.
Gently stir in the milk and the flour mixture, alternating and adding ⅓ at a time, ending with the flour mixture. Scrape the bowl once more and beat on low speed for 1 minute. Scoop the batter into the Bundt pan.
Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
Transfer the cake to a cooling rack, and let it cool in the pan for 15 minutes before turning it out onto the rack to cool completely.
To make the glaze: whisk all of the ingredients together and drizzle over the cooled cake.

20 minutes

Prep Time

50 minutes

Cook Time

Servings

Shop Ingredients

Makes 12 servings

FOR THE CAKE: 1 ½ cups King Arthur Gluten-Free All-Purpose Flour

King Arthur Gluten Free Multi-Purpose Flour, 24 Ounce

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$10.89$0.45/oz

1 ½ cups almond flour

Pillsbury Almond Flour, 14 Ounce

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$10.49$0.75/oz

1 teaspoon xanthan gum

Bob's Red Mill Xanthan Gum, 8 Ounce

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$19.19$2.40/oz

1 ½ cups granulated sugar

Crystal Sugar Granulated Sugar, 4 Pound

Deal

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$3.99 was $4.29$1.00/lb

1 stick unsalted butter, room temperature

Hope Creamery Unsalted Butter, 16 Ounce

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$10.99$0.69/oz

2 tablespoons vegetable oil

Wesson Vegetable Oil, 24 Ounce

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$4.19$0.17/oz

1 teaspoon kosher salt

Morton Coarse Kosher Salt, 3 Pound

Huge Deal

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$4.49 was $5.99$1.50/lb

2 teaspoons baking powder

Argo Baking Powder, 12 Ounce

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$3.39$0.28/oz

2 teaspoons vanilla extract

L&B Organic Pure Vanilla Extract, 2 Ounce

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$7.99$4.00/oz

½ teaspoons almond extract

L&B Pure Almond Extract, 2 Ounce

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$5.99$3.00/oz

4 large eggs, room temperature

L&B Pasture Raised Organic Large Brown Eggs, 12 Each

Deal

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$4.99 was $5.99$0.42 each

⅔ cup milk, room temperature

L&B Classic Whole Milk, 0.5 Gallon

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$2.49$4.98/gal

FOR THE GLAZE: 1 cup confectioners' sugar

C&H Pure Cane Sugar Confectioners Powdered Sugar, 16 Ounce

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$3.43$0.21/oz

¼ teaspoons almond extract

L&B Pure Almond Extract, 2 Ounce

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$5.99$3.00/oz

¼ cup heavy cream

Essential Everyday Heavy Whipping Cream, 16 Ounce

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$3.99$0.25/oz

Directions

Heat oven to 325 F and thoroughly grease a standard Bundt pan.
To make the cake: In a medium bowl, whisk together the flours and xanthan gum.
In a standing mixer with a paddle attachment, beat together the sugar, butter, oil, kosher salt, baking powder and vanilla and almond extracts on medium speed until smooth and fluffy, about 1 minute. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.
Beat in the eggs one at a time until the mixture is fluffy and light. Scrape the bottom and sides of the bowl and beat briefly.
Gently stir in the milk and the flour mixture, alternating and adding ⅓ at a time, ending with the flour mixture. Scrape the bowl once more and beat on low speed for 1 minute. Scoop the batter into the Bundt pan.
Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
Transfer the cake to a cooling rack, and let it cool in the pan for 15 minutes before turning it out onto the rack to cool completely.
To make the glaze: whisk all of the ingredients together and drizzle over the cooled cake.