A classic vanilla bundt cake recipe is a must in every kitchen and this one is grain free! It’s subtly sweet with a nice vanilla flavor.
Most bundt cake pans are non-stick, but thankfully, there are some non-toxic options these days. This glass bundt pan is a great option and it comes in 3 different sizes! And, this is a beautiful stoneware bundt pan.
You can add different mix-ins like nuts, plumped raisins, chocolate chips, cranberries, etc. Or add a nice chocolate or honey glaze. You could also cut a slice and serve it with a dollop of whipped cream and seasonal fruit.
PrintVanilla Bundt Cake (Grain-Free)
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 15 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
Units
- 6 large eggs
- 3/4 cup maple sugar or organic cane sugar
- 8 tablespoons unsalted butter, melted, cooled
- 3 tablespoons coconut milk or heavy cream
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- 4 1/2 cups almond flour
- 2 tablespoons coconut flour
- 2 teaspoons baking powder (make sure it’s grain-free)*
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
Instructions
- Preheat oven to 350ºF and adjust rack to middle position. Place eggs and coconut sugar in the bowl of a standing mixer. Mix on medium-high for 4-5 minutes, until fluffy and pale yellow. With mixer on medium, slowly add cooled butter, coconut milk, lemon juice and vanilla.
- Whisk almond flour, coconut flour, baking powder, baking soda and sea salt in a large mixing bowl. Pour egg mixture over flour mixture and fold until incorporated. Pour batter into a well-oiled (or buttered) bundt pan. Bake for 45-50 minutes until golden brown – when a cake tester is inserted it should come out. Cool for 10 minutes, then invert onto a serving platter. Serve warm or at room temperature.
- *To make homemade grain-free baking powder combine 1 part baking soda, 1 part arrowroot powder and 2 parts cream of tartar. Store in an airtight container for up to 6 months.
Nutrition
- Serving Size: Serves 10-12
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