Gluten-Free Almond Bundt Cake

By Lunds & Byerlys

July 18, 2024

Like Loki, the Norse god of mischief, and Puck, the prankster in Shakespeare’s “A Midsummer Night’s Dream,” our Gluten-Free Almond Bundt Cake is a trickster: it’s gluten-free, but you’d never know it. When our chefs whipped this up in the test kitchen, it was so delicious that socially-distanced staff cashed it in record time; no one suspected its gluten-free status.


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.

SERVINGS

12

PREP TIME

20 min

COOK TIME

50-60 min

Ingredients

  • 1 1/2
    cups King Arthur Gluten-Free All-Purpose Flour
  • 1 1/2
    cups almond flour
  • 1
    teaspoon xanthan gum
  • 1 1/2
    cups granulated sugar
  • 1
    stick unsalted butter, at room temperature
  • 2
    tablespoons vegetable oil
  • 1
    teaspoon salt
  • 2
    teaspoons baking powder
  • 2
    teaspoons vanilla extract
  • 1/2
    teaspoon almond extract
  • 4
    large eggs, at room temperature
  • 2/3
    cup milk, at room temperature

For the glaze:

  • 1
    cup confectioners' sugar
  • 1/4
    teaspoon almond extract
  • 1/4
    cup heavy cream

Directions

  1. 1

    Heat oven to 325 F and thoroughly grease a standard Bundt pan.

  2. 2

    To make the cake: In a medium bowl, whisk together the flours and xanthan gum.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.

  7. 7

    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.

  8. 8

    To make the glaze: whisk all of the ingredients together and drizzle over the cooled cake.

Recipe source: King Arthur

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