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.
Servings: 12 slices
Calories: 336kcal
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