Gluten Free Lemon Bundt Cake {Dairy-Free Too!}

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This homemade gluten free lemon bundt cake with a lemonade icing is full of fresh lemon flavor. Gluten free bundt cakes are fancy desserts and are perfect for any occasion!

And as a bonus, this mouthwatering lemon cake is also dairy-free, so if you need a gluten free and dairy free birthday cake, this recipe is for you!

If you have been following for a while, you know our lemon tree is overflowing with lemons. Huge lemons, the size of grapefruits!  I have been making lots of delicious recipes with the fresh lemon juice, and even a few cocktails like this  Tequila Lemonade.

One bite of this gluten free lemon bundt cake and you will want more and more. The fresh lemon flavor shines through!

Why this cake is great:

This bundt cake is truly a show stopper dessert and is perfect for entertaining, or even using the batter to make delicious cupcakes for a party. Even better, this delicious lemon bundt cake recipe is perfect for those who have food allergies because it is dairy-free and soy-free as well.

If you love lemon desserts as much as we do, you will want to check out my Most Popular Gluten Free Lemon Desserts! And if you are looking for a buttery pound cake, check out this Gluten Free Lemon Pound Cake recipe too!

Ingredient notes:  

• Almond flour - make sure to use almond flour and not almond meal, otherwise, your cake will turn out grainy.
• Gluten free flour blend - I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
• Xanthan gum - if your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
• Pure vanilla extract - do not use imitation vanilla

Recipe step by step directions:

Step 1: Add your dry ingredients and whisk to blend.  I like to use King Arthur Gluten Free Flour Blend or Bob's Red Mill 1 to 1 Gluten Free Flour Blend for this recipe.

Step 2: Add your wet ingredients to a bowl. Whisk the wet ingredients to blend.

Step 3: Pour the wet ingredients into the dry ingredients and mix until just barely mixed.

TIP: Don't over-mix the cake batter or your cake will be denser. Spray a bundt pan with coconut oil and pour the batter into the bundt cake pan.

Step 4: Bake your bundt cake at 350º F for 50-60 minutes. The actual baking time will vary by bundt cake pan size.

Step 5: Allow cooling completely then mix the powdered sugar and lemon juice to make the lemonade icing. Drizzle the icing onto the cake and enjoy!

Expert Tips and Recipe FAQ::

More lemon dessert recipes:

• Gluten Free Lemon Curd Coconut Cupcakes - these are stuffed full of delicious lemon curd.
• Gluten Free Lemon Tart
• If you love bundt cakes as much as we do, check out this easy Gluten Free Vanilla Bundt Cake recipe with fresh raspberries.
• Gluten free lemon donuts
• Gluten free lemon layer cake

Reader adaptations:

Thanks for this recipe I do appreciate is little oil version. I did double the glaze 😝and used lime zest and blueberry for decorations."

Gioconda M

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📋 Recipe

Gluten Free Lemon Bundt Cake

Sandi Gaertner

This is an easy gluten free lemon bundt cake decorated with a sweet lemonade icing.

4.76 from 89 votes

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Prep Time 10 mins

Cook Time 50 mins

Total Time 1 hr

Course Gluten Free Dessert Recipes

Cuisine American

Servings 16 slices

Calories 198 kcal

Ingredients

  

1x2x3x

• ▢ ¾ cup almond flour * see note
• ▢ 2 cups gluten free flour blend * see note
• ▢ 1 ½ teaspoons baking powder
• ▢ 1 ¼ cup sugar
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon vanilla
• ▢ 1 ¾ cups almond or coconut milk
• ▢ 2 large eggs
• ▢ 2 tablespoons oil I used coconut
• ▢ 3 tablespoons lemon juice

Icing

• ▢ 1 tablespoon lemon zest
• ▢ 1 cup powdered sugar
• ▢ 1-2 teaspoons lemon juice add lemon juice slowly until icing is thick and drizzles when you lift the spoon out.

Instructions

 

• Preheat the oven to 350º F.
• Spray a bundt pan with coconut oil.
• In a large bowl, add dry ingredients and whisk to blend.
• In a small bowl, add wet ingredients and whisk to blend.
• Pour wet ingredients into dry ingredients and mix well.
• Bake for 45-50 minutes. Bake time may vary depending on the size of the bundt cake pan you use.
• To test for doneness, insert a toothpick into the center of the donut. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the donuts need to bake longer.
• Allow cake to cool.
• Prepare icing and drizzle over cool cake.

Notes

1. I have tested this recipe with King Arthur Measure for Measure GF and Bob's Red Mill 1 to 1 GF blend. That doesn't mean others will not work, I just have not tested other flours.
2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
3. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
4. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
5. Note, this cake also makes incredible cupcakes or sheet cake.
6. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

Nutrition

Serving: 1gCalories: 198kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 48mgFiber: 2gSugar: 24gVitamin A: 30IUVitamin C: 2mgCalcium: 73mgIron: 1mg

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