Soft and fluffy gluten free vanilla Bundt cake. Each slice of this cake is packed with a buttery vanilla flavor that is sure to make your day.
Nothing can beat a classic vanilla cake. I love making this cake for breakfast because it tastes great and does not really take much time.
Here is why this cake is a must to make:
- Easy to make
- Stays moist for days!
- Moist with a delicious golden crust!
- Makes the perfect breakfast
If you want to change things up a bit try our gluten free marble bundt cake recipe!
Certain ingredients make this gluten free vanilla cake great. In this section, I will discuss those ingredients and offer substitutions!
- Gluten-Free Flour Mix: The gluten free flour mix for this cake consists of white rice flour, tapioca flour, corn starch, brown rice flour, and xanthan gum. If you can't buy all these flours, you can use Bob's Red Mill 1 to 1 Baking flour, Bob's Red Mill All Purpose gluten-free flour, or Freee By Doves Farm Gluten Free Plain White Flour instead.
- Cream Cheese: I find that cream cheese provides moisture to gluten free Bundt cakes. It also adds a delicious tangy flavor to the vanilla cake. You can use vegan cream cheese instead to make this recipe dairy-free.
- Eggs: To make the vanilla Bundt cake rise, we will use two whole eggs and an extra egg white. The egg whites help in leavening the cake and provide lift.
- Vanilla: Vanilla is the flavor of this cake hence make sure to use high-quality vanilla extract. I also love making this gluten free vanilla cake with vanilla beans. If you are using vanilla beans, substitute one tablespoon of vanilla extract with one vanilla bean.
- Buttermilk: I'm a massive fan of Buttermilk, as it makes gluten free cake soft. I make my Buttermilk at home by adding one tablespoon of white vinegar to a cup of full-fat dairy milk. If you need this vanilla Bundt cake to be dairy-free, use almond or coconut milk instead of full-fat dairy milk.
Making Gluten Free Vanilla Cake from Scratch
This vanilla Bundt cake is easy to make, so this cake will still turn out great even if you aren't an avid baker!
- Preheat the oven to 180 °C (356 °F): Set the oven rack at the center.
- Prepare the dry ingredients: Mix and combine the gluten-free flour mix, baking powder, salt, and baking soda. Then set the dry ingredients aside for later.
- Prepare the wet ingredients: Using a standalone mixer, with the paddle attachment fitted or handheld mixer, beat butter and cream cheese until light and fluffy. This usually takes 1-2 minutes. This step is essential, as it builds up air in the butter and cream cheese. Then, this trapped air expands in the oven, making the cake fluffy. Then, add the sugar and the eggs one at a time. Do not add the eggs all at once, or it won't incorporate well with the butter, and you will end up with a curdled batter. Then, add the vanilla extract and beat until just combined.
- Make the vanilla cake batter: Now, add ⅓ of the dry ingredients followed by ⅓ of the Buttermilk and repeat until you are out of dry ingredients and Buttermilk. Adding the dry ingredients and Buttermilk at intervals helps the batter slowly form; otherwise, the batter will clot or become too runny. Also, try not to overmix the batter in this step. You want to beat it until just combined. The batter will be thick.
- Bake the cake: Grease a Bundt cake with butter. Ensure that you grease all the corners; otherwise, the Bundt cake might get stuck. Bake, the gluten free vanilla cake for 35-40 minutes, or until a toothpick inserted comes out clean. I usually check at the 35 minutes mark.
- Release the cake: Allow the cake to slightly cool in the pan for 10-15 minutes. Inverting it before the 10 minutes mark can cause the cake to break, and after the 15 minutes mark, it will be impossible to flip.
Frequently Asked Questions about Gluten Free Bundt Cakes
I love eating this cake plain without any glaze as I like having it for breakfast. However, this cake tastes great with a traditional vanilla glaze or a lemon glaze for extra flavor. Some people also love glazing the cake with chocolate fudge.
I love storing Bundt cakes in cake containers as they help keep the cake moist and fresh. However, you can also wrap the cake in plastic wrap instead. This vanilla Bundt cake can stay fresh at room temperature for up to three days. It also stays fresh for up to a week in the fridge.
Other Gluten-Free Cakes
Gluten Free Vanilla Cake
- 160 grams of White Rice Flour
- 64 grams of Tapioca Flour
- 32 grams of Corn Starch
- 64 grams of Brown Rice Flour
- 1 ½ teaspoon of Xanthan Gum
- 1 ½ teaspoon of Baking Powder
- ¾ teaspoon of Salt
- ½ teaspoon of Baking Soda
- 160 grams of Unsalted Butter at room temperature
- 64 grams of Cream Cheese at room temperature
- 250 grams of Granulated White Sugar
- 2 Large Eggs
- 1 Egg White
- 1 tablespoon of Vanilla Extract
- 256 ml of Buttermilk at room temperature
- Preheat the oven to 180 °C (356 °F)
- Add and whisk the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, salt, and baking soda. Set the dry ingredients aside.
- Using a standalone mixer, with the paddle attachment fitted or handheld mixer, beat the butter, cream cheese, sugar at medium-high speed until creamy (1-2 minutes). Then add the eggs one at a time, mixing until incorporated with each addition. Then, add the vanilla extract and mix until combined.
- Add ⅓ of dry ingredients followed by ⅓ of the Buttermilk and mix until combined. Repeat two more times until the vanilla cake batter is formed (1-2 minutes). Do not overmix the batter. The cake batter will be thick.
- Grease a standard-size Bundt pan with butter. Pour the cake batter into the Bundt pan and bake the gluten free vanilla cake for 35-40 minutes or until a toothpick inserted at the center comes out clean.
- Let the cake cool down in the Bundt pan for 10-15 minutes before inverting it. Then, flip the cake onto a cooling rack and let it cool down to room temperature before storing.
- Flour Mix: You can substitute 320 grams (2.5 cups) of gluten-free all-purpose flour (see recommended brands above) for white rice flour, tapioca flour, corn starch, and brown rice flour. If your flour blend has xanthan gum, omit it.
- Dairy-Free Option: This cake can be dairy-free by using vegan cream cheese and dairy-free Buttermilk. Add 1 ¼ tablespoon of lemon juice or white vinegar to 256 ml of almond or coconut milk to make dairy-free Buttermilk. Let the Buttermilk sit for 10 minutes or until it thickens before using it.
- Storage: The gluten-free vanilla cake can be stored in the fridge in an air-tight container for up to a week and up to three days at room temperature.