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.
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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 This Recipe Works:
- 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 you have on hand, though I am partial to the 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.
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 have a velvety texture. They melt in your mouth.
Ingredient Notes:
- 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.
- 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:
- 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.
- Store the cake in the refrigerator to keep it from spoiling.
- 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.
- Check out all of my easy Gluten Free Baking Tips for more ways to make your gluten free baking great.
Recipe Step-By-Step Directions:
Preheat your oven to 350º F, and be sure your oven rack is in the middle position. Some ovens may vary, so be sure there is enough clearance from the top burners.
Step 1: Add all of your dry ingredients to a large mixing bowl. Make sure to include the dry vanilla pudding powder in this step! Whisk to blend the ingredients thoroughly.
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.
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.
Step 5: Spray the bundt pan with spray oil. I like to use either avocado or coconut oil spray. This is important and helps your cake come out of the bundt pan mold more easily. (Note, do not use Pam baking spray, it is NOT gluten free!)
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 ¾ full. This will give room for the cake to rise.
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.
Fun Swaps:
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
Expert Tips and Recipe FAQ:
I used cook 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.
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.
Don't forget to check out my Gluten Free Pantry Recommendations for easy gluten free baking!
This post was updated from an older July 2019 post with more details.
Recipe
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
- ⅛ teaspoon salt
- ½ cup sugar
- 2 large eggs
- ½ cup butter
- 1 teaspoon pure vanilla extract
- 1 cup almond milk * see note
- 1 cup fresh raspberries * see note
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.
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.
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Carla
AMAZING!! I made it today and more than a half is gone. Super super good!!! Thank you!
Sandi Gaertner
I am so glad everyone loved this cake. It is one of my favorites for using fresh berries.