Gluten-Free Almond Bundt Cake
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 1/2cups King Arthur Gluten-Free All-Purpose Flour
-
1 1/2cups almond flour
-
1teaspoon xanthan gum
-
1 1/2cups granulated sugar
-
1stick unsalted butter, at room temperature
-
2tablespoons vegetable oil
-
1teaspoon salt
-
2teaspoons baking powder
-
2teaspoons vanilla extract
-
1/2teaspoon almond extract
-
4large eggs, at room temperature
-
2/3cup milk, at room temperature
For the glaze:
-
1cup confectioners' sugar
-
1/4teaspoon almond extract
-
1/4cup heavy cream
Directions
-
1
Heat oven to 325 F and thoroughly grease a standard Bundt pan.
-
2
To make the cake: In a medium bowl, whisk together the flours and xanthan gum.
-
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
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
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
Bake the cake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
-
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
To make the glaze: whisk all of the ingredients together and drizzle over the cooled cake.
Recipe source: King Arthur