This Gluten Free Bundt Cake (Low FODMAP option) with fresh berries is so delicious! Coconut flour and kefir keep it super moist & fresh lemon glaze infuses it with flavor. I guarantee you’ll want a slice, whether you’re on a gluten free diet or not!

lemon bundt cake on a glass cake stand with blueberries and raspberries

That’s a bold statement, I know.

But seriously, how can you go wrong with summer sweet berries, zesty juice from lemons plucked fresh from the tree, a hint of coconut flour, and, of course, a little healthy boost from good-for-you kefir?

Cake decorating not your thing? Mine either.

One of the reasons I like this gluten free bundt cake so much (besides it being so yummy), is that you can make it look pretty, no cake decorating skills required.

What makes this gluten free bundt cake so pretty, IMO, is 1 part “bundt pan design” + 1 part “topping” {i.e. lemon glaze & powdered sugar}, + 1 part “bling”~like the fresh blueberries and raspberries I used to decorate this moist and delicious lemon bundt cake.

What is the origin of bundt cake?

If you’re curious about the origin of bundt cakes, I learned that Nordic Ware started making cast aluminum “Bundt” pans in the 1950s, inspired by European cakes called Gugelhupf {that’s a mouthful!}.

bundt cake in a bundt cake pan

These days you can find a wide variety of similarly styled round cake pans with a hole in the middle. If you don’t already own a bundt pan, here are a few versions to inspire you…

Unglazed lemon bundt cake with berries on a glass cakestand

Can you see the teensy, tiny mishap where the top of part of my cake came loose? Nothing that a little bit of berries and powdered sugar can’t pretty up!

Shhh…Here’s the secret to making your gluten free bundt cake extra moist and delicious!

Kefir and coconut flour.

Not only does lactose free kefir provide a boost of gut healthy probiotics, it also makes this gluten free bundt cake extra moist and delicious.

Well, that and coconut flour-my other “go to” ingredient for creating an extra moist gluten free cake. (Try it in my all-time favorite gluten free vanilla birthday cake-SO moist and delicious!)

Oh, and one more tip. Poke some holes in your warm cake with a chopstick or fork, BEFORE you pour the lemon glaze on top. This also makes the cake moister, and oh-so-delicious!

Don’t want to make a gluten free bundt cake with raspberries and blueberries? Make it your own!

  • Orange + Strawberries. Substitute lemon juice & lemon zest with orange juice & orange zest. And swap out the blueberries and raspberries w/ fresh strawberries.
  • Berries + Chocolate. Omit lemon juice & zest. Add chocolate chips to bundt cake batter, and serve with any combination of your favorite berries.
  • Apples + Cinnamon + Walnuts. Omit lemon juice & zest. Add grated apples to bundt cake batter, cinnamon to batter and glaze, and sprinkle chopped walnuts on top.

And, while this lemon bundt cake is a delicious treat made with good old fashioned sugar and gluten free flour, there are a few things I want to highlight, nutritionally speaking….

slice of cake with berries on a white background.

Gluten Free Bundt Cake Nutrition Notes

  • Not only is this recipe gluten-free (when made with gluten-free flour), it’s also vegetarian, and suitable for a low FODMAP diet {by substituting coconut flour w/ all gluten-free flour}.
  • While this lemon bundt cake does contain a fair amount of sugar, the berries and kefir take it up a notch and add some healthy fiber, phytonutrients, and probiotics.
  • About that sugar…If you omit the lemon glaze, you’ll cut the amount of sugar in half, but it will taste equally yummy.

Are you ready to make a gluten free bundt cake? Let’s do it!

slice of lemon bundt cake on a table with raspberries and blueberries
bundt cake on a white plate with raspberries and blueberries

Gluten Free Bundt Cake with Fresh Berries & Lemon Glaze

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
Cook Time: 50 minutes
Total Time: 1 hour 40 minutes
Servings: 12 slices



  • 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


  • 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.


  • 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)


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
EA Stewart, RD | Registered Dietitian Nutritionist
Course Dessert
Cuisine American, Gluten Free, Low FODMAP Option, Vegetarian
Keyword bundt cake recipes, gluten free cake, lemon bundt cake recipes, most bundt cake recipe
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Let’s Chat!

I love hearing your thoughts, comments, and fabulous ideas! Do you own a bundt cake pan? What’s your favorite bundt cake flavor? Any other gluten free bundt cake flavor combos you would recommend???

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