You are going to love this gluten free fresh raspberry vanilla pudding bundt cake recipe. This bundt cake recipe is easy to make, and is so good, you don’t need icing!
This is the cake recipe you will want to make over and over again.
It is that good.
My kids love this time of year…just before Valentine’s Day. It isn’t that my kids are mushy like that, but they know I will be experimenting in the kitchen. I try to develop a few romantic sweet dessert recipes each year, and my kids get to be my guinea pigs. If they like something, it has a chance to make it onto my blog :-).
Here are a couple more delicious Valentine’s Day desserts for you to make for your family: Gluten Free Chocolate Layer Cake with Cream Cheese Frosting and this easy 3 Ingredient White Chocolate Mint Fudge. And if dessert isn’t your thing, these delicious Roasted Potato Bacon Roses give new meaning to giving flowers :-).
We hope you love this moist and delicious gluten free raspberry vanilla pudding bundt cake as much as we did!
Do you own a bundt pan?
Bundt cakes are beautiful, decorative cakes that are perfect for a crowd. You can slather icing, powdered sugar, or even frosting on top. Bundt cakes are the only cake I can think of that got its name from a brand. Nordic Ware trademarked the name bundt in the 1950’s and started producing bundt pans. The fancy bundt cake pans caught on and are still popular today. There is even a popular bundt cake store here in the South Bay called Everything Bundt Cakes.
As you can see in the picture above, a gluten free bundt cake is very similar to a gluten free pound cake. Both are moist and velvety. They just melt in your mouth.
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 :-).
How to make a gluten free bundt cake.
The secret tip to a moist and delicious bundt cake is to add a box of pudding mix to the batter. It will make your gluten free bundt cake recipe hard to resist. I used the slow cook vanilla pudding box mix, but I am sure the quick cook would work just as well.
Raspberries are in season year round, so you should be able to find fresh raspberries for this gluten free cake recipe. If you can’t, feel free to chop up strawberries or another fresh berry as a substitute. You an also skip the fruit, add chocolate chips, or anything you want in this cake.
I didn’t get as many pictures of the steps to make this cake. I usually get a ton so you can see how easy my recipes are to make. I was in a bit of a rush with this cake because I had to get it in the oven in time to have it ready before the kids got out of school. More proof that this gluten free bundt cake recipe is completely fool proof!
If you love vanilla, you will love these Gluten Free Vanilla Bean Cupcakes from my friend at Gluten-Free Palate.
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
Things You Need To Make This Recipe:
- Bundt cake pan. These pans come in all different shapes, patterns, and sizes. Find something fun to make your cake stand out! They also come in a huge price range from inexpensive to downright crazy. Pick the one you like best.
- My ultimate favorite gluten free flour blend will never let you down. It works in all of my gluten free recipes.
Fool proof moist and delicious bundt cake recipe
- 2 cups gluten free flour blend
- 1 box vanilla pudding (I used cook but instant also works)
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup butter
- 1 teaspoon vanilla
- 1 cup almond milk (or any milk substitute)
- 1 cup fresh raspberries
Preheat the oven to 350 degrees. 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 30 minutes. Remove from the oven when done, put onto cooling rack.
205kcal | Fat: 8g | Saturated fat: 5g | Cholesterol: 51mg | Sodium: 143mg | Potassium: 42mg | Carbohydrates: 29g | Fiber: 1g | Sugar: 8g | Protein: 3g | Vitamin A: 8% | Vitamin C: 4% | Calcium: 6% | Iron: 3%
More Yummy Gluten Free Cake Recipes To Try
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- Gluten Free Lemon Sour Cream Souffle Cakes
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- Gluten Free Chocolate Layer Cake with Cream Cheese Frosting
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- GF Pumpkin Baby Ruth Bundt Cake
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- GF Caramel Apple Cake
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- GF Fool Proof Apple Cake
-
- GF Chocolate Banana Black Bean Flour Cake
-
- French Apple Cakes
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- GF Lemon Layer Cake
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- GF Turkish Fig and Yogurt Cake
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 🙂
I absolutely love this cake.
Thank you Cathy :-).
My kids love raspberries! They are going to adore this bundt cake!
Thank you so much Sabrina 🙂
We used to have to eat gluten free for my youngest son…it was a wheat allergy, but he was so young, we weren’t taking chances and just went completely gluten free. Desserts were always difficult. I wish I’d known about your blog back then…this looks delicious! We do sometimes cook gluten free recipes though…this I would definitely try.
I can’t even imagine Michelle. I am guessing that was back when you couldn’t even walk into a grocery store and find gluten free bread. We had to deal with that for year. Now there is so much on the market. I hope your son is doing well :-).
Looks amazing! So light and pretty, and really shows off those gorgeous raspberries. Get in my bellay!!
Thank you so much Karly :-).
You can just see how moist it is! Love it!
Thank you so much Krista 🙂
Oh wow, I can tell this is incredibly moist!!!
Thank you so much Amanda 🙂
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!
I am so glad you like this Jennifer 🙂
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 :-).
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 :-).
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.
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 🙂