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bundt cake on a white plate with raspberries and blueberries
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5 from 11 votes

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.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Keyword: bundt cake recipes, gluten free cake, lemon bundt cake recipes, most bundt cake recipe
Diet: Gluten Free, Low FODMAP Option, Vegetarian
Servings: 12 slices
Calories: 336kcal
Author: EA Stewart, RD

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
  • 1/2 teaspoon salt
  • 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: 54g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 249mg | Potassium: 146mg | Fiber: 6g | Sugar: 35g | Vitamin A: 157IU | Vitamin C: 20mg | Calcium: 81mg | Iron: 1mg