Go Back Email Link
+ servings

Gluten Free Lemon Bundt Cake

Sandi Gaertner
This is an easy gluten free lemon bundt cake decorated with a sweet lemonade icing.
4.8 from 108 votes
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Gluten Free Dessert Recipes
Cuisine American
Servings 16 slices
Calories 198 kcal


  • ¾ cup almond flour * see note
  • 2 cups gluten free flour blend * see note
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ¼ cup sugar
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 ¾ cups almond milk
  • 2 large eggs
  • 2 tablespoons oil I used coconut
  • 3 tablespoons lemon juice Use four for extra lemon flavor


  • 1 tablespoon lemon zest
  • 1 cup powdered sugar
  • 1-2 teaspoons lemon juice add lemon juice slowly until icing is thick and drizzles when you lift the spoon out.


  • Preheat the oven to 350º F.
  • Spray a bundt pan with coconut oil.
  • In a large bowl, add dry ingredients and whisk to blend.
  • In a small bowl, add wet ingredients and whisk to blend.
  • Pour wet ingredients into dry ingredients and mix until just barely mixed.
  • Bake for 45-50 minutes. Bake time may vary depending on the size of the bundt cake pan you use.
  • To test for doneness, 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.
  • Allow cake to cool.
  • Prepare icing and drizzle over cool cake.


  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. I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your donuts grainy.
  4. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. Note, this cake also makes incredible cupcakes or sheet cake.
  6. This cake will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Serving: 1gCalories: 198kcalCarbohydrates: 36gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 48mgFiber: 2gSugar: 24gVitamin A: 30IUVitamin C: 2mgCalcium: 73mgIron: 1mg
Keyword gluten free bundt cake, gluten free lemon bundt cake recipe, lemon bundt cake
Tried this recipe?Let us know how it was!