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overhead image of a gluten free vanilla bundt cake with raspberries, sitting on a cake plate. The center of the bundt is filled with fresh berries

Gluten Free Raspberry Vanilla Pudding Bundt Cake

Sandi Gaertner
Fool proof moist and delicious bundt cake recipe
4.87 from 29 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 people
Calories 187 kcal

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

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

  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. 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.
  4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. 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.
  6. 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.
  7. 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, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 187kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gTrans Fat: 1gCholesterol: 48mgSodium: 131mgPotassium: 96mgFiber: 3gSugar: 10gVitamin A: 279IUVitamin C: 3mgCalcium: 76mgIron: 1mg
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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.