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gluten free bundt cake

gluten free bundt cake
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A moist, tender, and indulgent gluten-free bundt cake with a classic vanilla bean base and a buttery crumb that defies expectations of gluten-free baking.

Ingredients

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3 Cups GF 1-to-1 Flour Blend
2 Cups Granulated Sugar
1 Cup Unsalted Butter
4 Large Eggs
1 Cup Sour Cream
2 Teaspoons Vanilla Extract
2 Teaspoons Baking Powder
0.5 Teaspoon Baking Soda
0.5 Teaspoon Salt
0.5 Cup Milk

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit
  2. Generously grease the bundt pan with butter or non-stick spray to ensure a clean release
  3. In a large bowl, cream the softened butter and granulated sugar together until the mixture is pale and fluffy
  4. Add the eggs one by one to the mixture, beating well after each additio
  5. In a separate bowl, whisk together the GF flour blend, baking powder, baking soda, and salt
  6. Slowly add the dry ingredients to the wet mixture, alternating with the milk and sour cream, starting and ending with the flour
  7. Pour the smooth batter into the prepared bundt pan and smooth the top with a spatula
  8. Bake in the center of the oven for 55 to 65 minutes, or until a wooden skewer comes out clea
  9. Let the cake cool in the pan for exactly ten minutes before inverting it onto a wire rack
  10. Allow the cake to cool completely before slicing or adding a glaze

Notes

Ensure your GF flour blend includes xanthan gum for proper structure.

Use room temperature ingredients (eggs and butter) for better emulsification.

For a dairy-free version, swap butter for vegan sticks and sour cream for coconut cream.

Store in an airtight container at room temperature for up to three days.

Avoid over-beating the batter once the flour is added to prevent the cake from collapsing.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-bundt-cake/