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Vanilla Bundt Cake (Gluten-Free)

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Last Updated on May 21, 2026 by Deliciously Organic Editor

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.

 Vanilla Bundt Cake (Gluten-Free)
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.

Vanilla Bundt Cake (Gluten-Free)

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.

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Vanilla Bundt Cake (Gluten-Free)

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  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: Serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • 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

  1. 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.
  2. 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.
  3. *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.

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650 Comments

  32. Charissa

    It was my birthday recently, and my husband offered to make me a vanilla cake. Then he promptly said, “Oh, wait, it has to be paleo, doesn’t it?” He googled recipes and decided he could handle making a cake, just not the frosting. He was concerned about the act of frosting the cake, too, as he was worried that he wouldn’t make it beautiful if it wasn’t the stuff from a plastic jar in the store. He will be soooo pleased when I tell him that I have a solution to his problem :-). And I might get my cake after all. Better late than never!

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