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Gluten-Free Almond Bundt Cake

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Gluten-Free Almond Bundt Cake

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Gluten-Free Almond Bundt Cake Recipe Gluten-Free Almond Bundt Cake Recipe

Moist and rich, with a hint of toasted almond, this cake’s fabulous texture will change the way you think about gluten-free. Note: You must use an electric mixer to make this cake; mixing by hand doesn’t do a thorough enough job.

At a glance

Prep
Bake
Total
Yield
1 cake, about 16 to 20 servings

Nutrition information

Ingredients

Cake

  • 1 1/2 cups King Arthur Gluten-Free Multi-Purpose Flour
  • 1 teaspoon xanthan gum
  • 1 1/2 cups almond flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup (8 tablespoons) unsalted butter, softened
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons gluten-free vanilla extract
  • 1/2 teaspoon almond extract or 1 drop bitter almond oil
  • 4 large eggs
  • 2/3 cup milk, at room temperature

Glaze

  • 1 cup confectioners’ sugar
  • 1/8 to 1/4 teaspoon almond extract or 1 drop bitter almond oil
  • 2 to 3 tablespoons heavy cream

Cake

  • 8 1/4 ounces King Arthur Gluten-Free Multi-Purpose Flour
  • 1 teaspoon xanthan gum
  • 5 ounces almond flour
  • 10 1/2 ounces granulated sugar
  • 4 ounces unsalted butter, softened
  • 7/8 ounce vegetable oil
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons gluten-free vanilla extract
  • 1/2 teaspoon almond extract or 1 drop bitter almond oil
  • 4 large eggs
  • 5 3/8 ounces milk, at room temperature

Glaze

  • 4 ounces confectioners’ sugar
  • 1/8 to 1/4 teaspoon almond extract or 1 drop bitter almond oil
  • 1 to 1 1/2 ounces heavy cream

Cake

  • 234g King Arthur Gluten-Free Multi-Purpose Flour
  • 1 teaspoon xanthan gum
  • 142g almond flour
  • 298g granulated sugar
  • 113g unsalted butter, softened
  • 25g vegetable oil
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 2 teaspoons gluten-free vanilla extract
  • 1/2 teaspoon almond extract or 1 drop bitter almond oil
  • 4 large eggs
  • 152g milk, at room temperature

Glaze

  • 113g confectioners’ sugar
  • 1/8 to 1/4 teaspoon almond extract or 1 drop bitter almond oil
  • 28g to 43g heavy cream

Instructions

  1. Preheat the oven to 325°F.
  2. To make the cake: In a medium bowl, whisk together the flours and xanthan gum.
  3. In a separate bowl, use an electric mixer to beat together the sugar, butter, oil, salt, baking powder, and vanilla and almond extracts until smooth and fluffy. Scrape the bottom and sides of the bowl once to incorporate any unmixed ingredients.
  4. Beat in the eggs one at a time; the mixture should become quite fluffy and light. Scrape the bottom and sides of the bowl, and beat briefly.
  5. Gently stir in the milk alternately with the flour mixture, one-third at a time, ending with the flour mixture. Scrape the bowl once more, and gently beat for 1 minute. Thoroughly grease a standard-size Bundt pan. Scoop the batter into the prepared pan.
  6. Bake the cake for 50 to 60 minutes, about 3 to 4 minutes past the point where the cake springs back when touched lightly in the center and a cake tester (or toothpick) inserted into the center comes out clean. The finished cake’s internal temperature should be 210°F or higher.
  7. Remove the cake from the oven, and cool it in the pan for 15 minutes before turning it out onto a rack to cool completely.
  8. To make the glaze: Whisk the glaze ingredients together and drizzle over the cooled cake.

Nutrition Information

  • Serving Size83g
  • Servings Per Batch16
Amount Per Serving:
  • Calories300
  • Calories from Fat120
  • Total Fat14g
  • Saturated Fat5g
  • Trans Fat0g
  • Cholesterol65mg
  • Sodium
  • Total Carbohydrate40g
  • Dietary Fiber2g
  • Sugars27g
  • Protein5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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