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.
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.