This gluten free vanilla bundt cake is loaded with fresh raspberries and is the ultimate vanilla bundt cake recipe. Vanilla pudding takes this homemade vanilla bundt cake to the next level! It is moist and delicious, and the fresh raspberries add flavor and bright color to the cake.
This post may contain affiliate links. Please read our Disclosure Policy.
This is the vanilla bundt cake recipe you will want to make repeatedly. It is that good. We hope you love this moist and delicious gluten free vanilla bundt cake recipe as much as we did!
If you love fresh raspberry recipes as much as I do, try this fresh raspberry mousse recipe. It is one of the most popular recipes on my blog :-).
Why I love this gluten free bundt cake:
- This deliciously easy gluten free vanilla pudding bundt cake is made with simple ingredients, and it turns out so good nobody will know it is gluten free!
- You can use any fruit on hand, though I am partial to fresh raspberries!
- It’s easy to make and is so good you don’t need icing!
- The vanilla pudding keeps this bundt cake so incredibly moist.
I made this as a Birthday cake for me. Amazing!! Served it topped with a raspberry sauce. Can’t wait to make it again. Super moist. Highly recommend this Bundt cake.”
michelle k., blog comment
Allergen Information:
This homemade vanilla bundt cake is gluten-free, soy-free, oat-free, and nut-free.
As you can see in the picture above, a gluten free bundt cake is similar in flavor to a gluten free pound cake. Both are buttery, moist and has a velvety texture. They melt in your mouth.
Flour Blends Tested:
1. King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
2. Bob’s Red Mill 1:1 Blend—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Baking Powder – I highly recommend aluminum-free.
- Pudding mix – Many ask what brands of pudding mix are gluten free. I like to use the cook-and-serve Jello brand. Another good brand is Simply Delish.
- Raspberries – You can use any fresh fruit mixed into this recipe. You can use frozen fruit but visit the FAQ below to see how to use frozen fruit so your cake doesn’t turn out mushy.
- Eggs – Use size large.
- Butter – Use unsalted butter. Use plant-based butter if you are dairy-free.
- Vanilla Extract – For this recipe, pure vanilla extract or imitation will be fine.
- Milk – Use regular or non-dairy milk. I used almond milk.
Tips For Success
1. Do not use a stand mixer. It will overmix your cake batter and leave your cake denser. Hand mix and mix until the wet and dry ingredients are just barely mixed.
2. Store the cake in the refrigerator to keep it from spoiling.
3. Let the cake batter sit in the bundt pan for 20-30 minutes. This will help prevent the cake from having any grittiness from the rice flour.
4. Check out my easy Gluten Free Baking Tips for more ways to make your gluten free baking great.
Step-By-Step Photos and Directions:
Preheat your oven to 350º F, and be sure your oven rack is in the middle position. Some ovens may vary, so ensure enough clearance from the top burners.
Step 1: Add all of your dry ingredients (gluten-free flour blend, baking powder, salt, and sugar) to a large
Step 2: In a smaller bowl, add the eggs, vanilla, partially melted butter, and non-dairy butter. Whisk to blend.
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Step 3: Pour the wet ingredients into the dry ingredients and mix gently until they are barely mixed.
Step 4: Add the fresh raspberries now and gently fold them into the batter. I don’t have you add the raspberries until now. Otherwise, they will break apart as you mix the cake batter.
Above is a photo from my apple bundt cake recipe. I felt it was important to show you how the cake batter looks in the bundt cake pan. Fill the bundt pan about 3/4 full. This will give room for the cake to rise.
Step 5: Spray the bundt pan with this gluten free baking spray. I also like to use either avocado or coconut oil spray. This is important and helps your cake come out of the bundt pan mold more quickly.
🔑 Sandi says: Do not use Pam baking spray; it is NOT gluten free!
Step 6: Bake at 350º F for 40-45 minutes, depending on the size and depth of your bundt cake pan.
Step 7: Remove the cake from the oven and insert a toothpick in the middle. If your toothpick comes out clean, the bundt cake is finished baking. If you see batter or crumbs, bake it longer.
Step 8: Place the bundt cake in the pan on a cooling rack for 5 minutes. Next, wear oven mitts and gently tip the bund cake pan over on the cooling rack. Allow the cake to fully cool before slicing.
Have fun with different mix-ins!
There are so many great mix-ins you can use in this recipe.
- Other fresh fruits like cranberries, strawberries, and blueberries.
- Nuts like pecans or walnuts.
- Chocolate chips
Cake Troubleshooting:
Baking the perfect gluten-free cake can be tricky. The most important things to remember are choosing the right flour, not overmixing the batter, and ensuring the recipe liquid ratio works for the flour blend you choose.
Why did my gluten-free cake turn out dense or crumbly?
There is nothing more frustrating than having your gluten free cake turn out dense. A few potential issues can cause this.
- I always tell my readers not to use a stand mixer when they mix cake batter. They tend to overmix your batter, leaving you with a denser cake. Mix the gluten free cake batter only until the ingredients are combined, and avoid overbaking by checking the cake a few minutes before the suggested baking time.
- Another reason for a dense cake is that every gluten-free flour blend has a high starch-to-grain ratio. This will greatly affect the moisture level of the cake. If you are using a flour blend I didn’t test, you may need to adjust the liquid or flour amount to get the right batter consistency.
- The same answer for #2 goes for if your cake is crumbly. Chances are you need to add more liquid to your cake batter to compensate for the grain-to-starch ratio of your flour blend.
Why did my gluten-free cake sink in the middle?
- I know it is tempting to open the oven door and check on your cake, but opening the door while your cake is baking can cause it to sink in the middle. Cakes need a consistent, steady baking temperature. Opening the oven door lets cooler air into the oven, slowing the baking process.
- Always check the expiration date of your baking powder or baking soda before using it. Expired leavener will cause all sorts of issues in your baking.
- Is the cake underbaked? Know that the cake bakes from the outside in, so if you take it out of the oven too soon, the middle hasn’t had a chance to finish baking. Do the toothpick test to ensure your cake is thoroughly baked. Insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
For more cake troubleshooting help and tips, see my Gluten-Free Cake Troubleshooting Guide.
Frequently Asked Questions:
I used cook style pudding mix (the kind you need to cook on the stove) for this recipe, but you can use either type of pudding mix. Be sure to use the dry pudding mix.
You can use frozen raspberries, but they have more juice and are mushier than using fresh raspberries. This may affect the moisture level of the cake. Frozen raspberries also tend to be more tart in flavor.
Store the bundt cake in a cake carrier with a cover that closes tightly. This is important to prevent your cake from drying out. It will keep fresh for up to 3 days in the refrigerator.
You can freeze this bundt cake, but it is easier to store in the freezer if you cut it into slices. Store in a freezer zip-style bag.
I made this cake, but used strawberries instead of raspberries and made a strawberry glaze sauce to go on top. It was delicious and everyone loved it!!
Janice D., Facebook comment
More Delicious Gluten Free Cake Recipes:
- This Gluten Free Lemon Bundt Cake is topped with lemonade icing.
- Enjoy this Gluten Free Crumb Cake recipe…it is refined sugar-free, too.
- My whole family loves this Gluten Free Apple Cake recipe.
- If you love cranberries, this Gluten Free Cranberry Bundt Cake is delicious!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Raspberry Vanilla Pudding Bundt Cake
Ingredients
- 2 cups gluten free flour blend * see note
- 1 vanilla pudding mix * see note
- 2 teaspoons baking powder aluminum-free
- ⅛ teaspoon salt
- ½ cup sugar
- 2 large eggs
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
- 1 cup almond milk * see note
- 1 cup fresh raspberries * see note
Email This Recipe To Me!
I will email this recipe to you, so you can come back to it later!
Instructions
- Preheat the oven to 350º F. Spray a bundt pan with coconut oil.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a medium bowl, add wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients. Add raspberries.
- Mix gently so the raspberries are not torn apart.
- Pour the batter into the bundt pan and bake.
- Check the cake in 40 minutes. Remove from the oven when done, put onto cooling rack.
Notes
- 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.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- You can use regular cook or instant pudding mix in this recipe. Both work really well. I used Jello Pudding brand vanilla pudding mix and it is gluten free. Another good gluten free pudding mix is by Simply Delish.
- I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- Many ask if you can use frozen raspberries in this recipe. You can, but you will need to thaw them and drain the liquid before mixing them into the cake batter. Otherwise, your cake can turn out mushy.
- To test for doneness, insert a toothpick into the center of the bundt cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an older July 2019 post with more details.
Feeling a little bit frustrated that the instructions don’t say anything about melting the butter first and also don’t specify that you’re using the cook and serve pudding. I didn’t know what size to buy so erred on the size of smaller instant, but when I read some of the user comments I found out the butter should be melted and the pudding the cook and serve kind. Really wish that was changed in the recipe so that anyone who doesn’t want to read the entire post will know at a glance what to use. Cake is in the oven now using the instant, so here’s hoping this “no-fail” cake will work.
Hi Jen, I can imagine you were frustrated, but it seems to me you didn’t really read the recipe post or the recipe notes in the recipe card. I do have an exact photo of the ingredients, which shows the pudding box photo in my post as well as mention next to the box of pudding in the ingredients (in the recipe card) that said “see notes” next to the ingredient. I explained which pudding in the note section in the recipe card.
Delicious cake! I’m always looking for good gluten-free recipes. I have several family members that are gluten free, including myself. Could you clarify if the butter is melted or just softened? I used melted butter.
thank you
I am so glad you loved the recipe. I partially melt the butter so it whisks into the wet ingredients easier. I hope this helps!
I made this as a Birthday cake for me. Amazing!! Served it topped with a raspberry sauce. Can’t wait to make it again. Super moist. Highly recommend this Bundt cake.
I am so glad you loved this recipe. Happy belated birthday!
I used bobs red mill 1 to 1 and the 3.4 oz vanilla pudding mix. It turned out great. I followed your instructions about letting it sit in the pan for 30 min prior to baking. I’ve had pretty great success with gf chocolate cake but not as much as with this vanilla cake. I was happy with how this turned out.
I am thrilled you loved this cake recipe. Thank you so much for coming back to let me know :-).
I used the cup4cup flour. It contains milk. And used the 3.4oz instant pistachio pudding verses the vanilla. I realized the batter was quite thick, and should have added a little bit more milk maybe? But it still came out very tasty. Just a little dense and didn’t rise as high as I had wished. Thank you so much for this recipe!
Hi Gail, I don’t typically use Cup4Cup for cake, but I will say I tried it in my chocolate pound cake recipe. That cake turned out denser than when I used King Arthur Measure for Measure…so it may be a Cup4Cup thing?
Which size pudding mix?
Hi Kim, I believe there is only one size of cook pudding (not instant) that has sugar added.
Hi Kim, there is only one cook box size with the normal sugar added.
Thank you for the tip on the flour choice. I am making it again this week using the vanilla pudding and raspberries. I have the Bob’s Red Mill 1 to 1 GF blend. Looking forward to trying this! 🙂
Enjoy. I would encourage you to let the batter sit for 10 minutes or so to let the rice flour in that blend soften.
I bought the instant. Store didn’t have the cook n serve. They are 3.4 ounce per box. or two boxes? Thank you in advance.
One box should be fine. Thank you.
This recipe looks so yummy, I’d like to make it. What size box of pudding did you use? Thank you.
I used the regular, not instant pudding. The 5.1 oz box I believe.
AMAZING!! I made it today and more than a half is gone. Super super good!!! Thank you!
I am so glad everyone loved this cake. It is one of my favorites for using fresh berries.
What size pudding box is needed?
Hi Brandy, I used Jello brand vanilla pudding. The box says 3.4 ounces if that helps.
Would this recipe work either using strawberries instead of raspberries?
Hi Emily, this cake would work with any fruit. Enjoy :-).
Hello! Thanks for your fabulous recipes! I made this cake yesterday as we are overrun with raspberries and I’ve never baked with pudding mix! The “batter” was way too thick to pour- it turned out to be the consistency of a loose play dough. (I just picked it up and put it into the Bundt pan!) I used cow’s milk and, seeing another person’s comment, melted the butter. The cake turned out tasty, but lumpy on the bottom. I’d love to know if that was how it’s supposed to be or if you have any suggestions on improving the consistency of the batter!
Hi Erin, which gluten free flour blend did you use? I am happy to troubleshoot.
How can I adapt this to make this a chocolate cake?
Hi Mummy, I would have to test it out…it isn’t about just adding a little of this or that and it is guaranteed to work. Why not try this gluten free chocolate cake recipe in your bundt pan, it already has chocolate pudding as an ingredient: https://www.fearlessdining.com/gluten-free-chocolate-raspberry-layer-cake-with-chocolate-buttercream-frosting/
Im not sure if i missed something i appologize if i did but do i make the pudding before adding it to the mixture? It was very dry in the bowl so i added the 2 More cups milk the pudding box called for.. It turned out okay besides 30 minutes it was definitely not done it took more like 45 minutes.
Hi Malaya, I am so sorry I didn’t see your comment sooner. You just want to use the dry pudding mix, not make the pudding. I am glad it turned out nicely :-).
My husband made this cake as part of our Christmas celebration. Our whole family was amazed that I could eat such a “good” treat! Thank you!
I am so glad you liked this recipe CJ :-). Thank you for coming back to tell me.
Can you make this in a regular cake pan and do a layered cake?
Hi Katie, with the texture of the cake, I bet it would make a wonderful layered cake. Let me know how it turns out 🙂
I would love to make this cake, it looks so delicious! What size bundt pan did you use?
Hi Sharon, I used a large bundt pan. You can make a few small ones in those cute little mini bundt pans if you prefer.
What size box of pudding did you use?
Hi Jaime, I used regular (not the sugar-free) cook and serve 5 ounce box. Have a great weekend :-).
Is the butter melted?
Hi Jen, Please do melt the butter. Thank you so much. I hope you love that cake as much as we did :-).
Do you think cow’s milk could be used instead of Almond?
Hi Kathy, Cow’s milk should be fine. Can you come back and leave a comment how it turns out so other readers can know? Thank you so much. Sandi
I’ve made it successfully with cow’s milk. I also substituted frozen blueberries and added a blueberry lemon glaze. So good! Thank you!
Oh good ! I am planning on making this tomorrow for my mother in laws birthday . I can not have the seeds in raspberries so was planning using blueberries instead. I was thinking of adding some lemon zest to it as well . I’m so excited! It will be my first not from a box cake since going GF !!
I love the idea of blueberries in this recipe!! Let me know how it turns out 🙂
I used to eat a lot of gluten-free back in the day per my doctor. The cakes I always ended up eating and making were never kind on the taste buds nor were they moist. Pretty excited to see a gluten-free cake recipe that resembles normal cake!! Looks yummy!
Thank you so much Michelle. I am envious you can eat gluten again 🙂