Gluten Free Bundt Cake with Lemon Glaze & Fresh Berries

This gluten-free lemon bundt cake is moist, tender, and bursting with fresh blueberries and raspberries. With a simple lemon glaze and a low FODMAP option, it’s the showstopping berry bundt cake everyone can enjoy — no decorating skills required!

If you’ve been searching for a gluten-free bundt cake that’s actually worth making, this is it. I’ve been making this gluten-free lemon bundt cake on repeat for years. It’s my go-to summer dessert and an absolute staple at potlucks. (Spoiler: it never comes home with leftovers.)

Studded with fresh blueberries and raspberries and drizzled with a bright lemon glaze, this berry bundt cake looks impressive and tastes even better. Whether you’re gluten-free by necessity or by choice, I promise it will win over everyone at the table.

Key Ingredients

• Gluten-free flour blend. The base of this cake. I use my own 3-Ingredient All-Purpose Gluten Free Flour Blend, but any good 1:1 gluten-free baking flour works well here.
• Coconut flour. Just ¼ cup makes a big difference — it adds moisture and a subtle texture that keeps this bundt cake from going dry. Note: omit and replace with additional GF flour for the low FODMAP option.
• Lactose-free kefir. The other secret weapon. Kefir adds a slight tang, activates the leavening, and keeps the crumb incredibly tender. I love Green Valley Creamery for this.
• Fresh blueberries & raspberries. A full pint of each goes right into the batter, making every slice a berry bundt cake through and through. Frozen berries work too — see the FAQ below.
• Lemon. You’ll use both the zest and the juice — some goes into the batter, the rest into the glaze. Fresh only, please.
• Eggs + oil. Standard cake essentials that help bind and add richness without weighing it down.

No Cake Decorating Skills? No Problem.

One of my favorite things about this gluten-free bundt cake (besides how delicious it is) is that it looks stunning with almost zero effort. The bundt pan design does the heavy lifting. From there, it’s just a drizzle of lemon glaze, a dusting of powdered sugar, and a handful of fresh berries. That’s it. No piping bags, no frosting techniques, no stress.

Pro tip: if part of your cake sticks to the pan (it happens!), a few strategically placed berries cover it beautifully.

The Secret to a Super Moist Gluten-Free Bundt Cake

Two words: kefir and coconut flour. Lactose-free kefir adds a subtle tang, helps activate the leavening, and keeps the crumb incredibly tender. Coconut flour absorbs moisture and adds a richness that most gluten-free cakes are missing. Together, they solve the number one complaint about gluten-free baking-that it’s dry or crumbly.

One more tip: poke holes in your warm cake with a chopstick or a fork before pouring the lemon glaze on top. The glaze soaks in rather than just running off the surface, making every single bite more flavorful and moist.

Easy Variations of This Berry Bundt Cake

Don’t have blueberries and raspberries on hand? This recipe is very flexible. Here are a few of my favorite ways to switch it up:

• Orange + Strawberries. Swap the lemon juice and zest for orange juice and zest, and use fresh strawberries in place of the blueberries and raspberries.
• Berries + Chocolate. Omit the lemon juice and zest, fold chocolate chips into the batter, and serve with any combination of fresh berries.
• Apple + Cinnamon + Walnuts. Skip the lemon, add grated apple and cinnamon to the batter, and finish with chopped walnuts on top — perfect for fall.

Gluten Free Bundt Cake with Lemon Glaze and Fresh Berries

This Gluten Free Bundt Cake with raspberries & blueberries is so delicious! Coconut flour and kefir keep it super moist & fresh lemon glaze infuses it with flavor.

5 from 11 votes

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Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 12 slices

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Ingredients

Cake

• ▢ 1 3/4 cups gluten-free flour blend, or your favorite gluten free flour blend
• ▢ 1/4 cup coconut flour
• ▢ 1 cup cane sugar
• ▢ 1 1/4 teaspoon baking soda
• ▢ 3/4 teaspoon baking powder
• ▢ 1 1/2 cups lactose free Kefir, i.e. Green Valley Creamery
• ▢ 1/2 cup high oleic expeller pressed sunflower oil, or other vegetable oil
• ▢ 3 large eggs, room temperature
• ▢ 1 large lemon, zested, juiced, and divided
• ▢ 1 teaspoon lemon zest
• ▢ 1/2 teaspoon vanilla
• ▢ 1 pint fresh blueberries, plus optional extra for decoration
• ▢ 1 pint fresh raspberries, plus optional extra for decoration

Lemon Glaze

• ▢ 1 cup powdered sugar, plus optional extra for decoration
• ▢ 2 tablespoons lemon juice, ~1/2 lemon

Instructions

• Position oven rack to the center of the oven, and preheat oven to 350 degrees fahrenheit.
• Grease a 10 or 12-inch bundt cake pan with vegetable oil, and lightly dust with gluten-free flour.
• Add all dry ingredients to a large mixing bowl, and combine well with a fork.
• Add wet ingredients, including 2 tablespoons of the lemon juice plus lemon zest to the dry ingredients, and mix well with a hand mixer until well combined.
• Add the berries to the cake batter, and gently stir in until well combined.
• Pour the batter in to the bunt cake pan, and place in oven to bake for 40-60 minutes.
• While the cake is baking, make the lemon glaze by combining the powdered sugar with the remaining 2 tablespoons of lemon juice, and stirring together in a small bowl until well combined.
• Check the cake after 40 minutes to see if it’s ready by inserting a toothpick into it. If it doesn’t come out clean, continue baking until the cake is done.
• Remove the cake from the oven and let cool in the pan for ~30 minutes, then invert it on to a plate or cake dish, and let cool for an additional 20 minutes.
• Poke holes in the cake with a chopstick or fork. Spoon the glaze over the top of the cake, and decorate with extra berries and powdered sugar if desired.

Notes

• Low FODMAP Option: Make with lactose-free kefir. Omit coconut flour, which is high in FODMAPs, and use 2 cups of your gluten-free flour blend. 
• Here’s the easy recipe for my 3-Ingredient All-Purpose Gluten Free Flour Blend.
• Use any combination of fresh berries (note: the serving size of blueberries in this cake is low FODMAP)

Nutrition

Serving: 1slice | Calories: 336kcal | Carbohydrates: 53g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 152mg | Potassium: 142mg | Fiber: 6g | Sugar: 34g | Vitamin A: 155IU | Vitamin C: 20.1mg | Calcium: 81mg | Iron: 1.4mg

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Gluten Free Bundt Cake Nutrition Highlights

This is still a cake — and a delicious one — but there are a few things worth noting nutritionally:

• Gluten-free and vegetarian as written, with a simple low FODMAP swap (see recipe notes).
• Fresh berries add fiber, antioxidants, and phytonutrients to every slice-not just a pretty decoration.
• Kefir contributes probiotics to support gut health, which is always a bonus in my book.
• Want less sugar? Skip the lemon glaze, and you’ll cut the added sugar roughly in half. The cake is still delicious without it.

More Gluten-Free Cake & Cupcake Recipes You’ll Love!

Gluten Free Chocolate Cake with Brown Sugar Icing & Almonds

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Gluten Free Lava Cake with Fresh Raspberries

Chocolate Gluten-Free Zucchini Muffins with Chocolate Chips