This Gluten Free Bundt Cake is a soft vanilla cake that is loaded with rainbow sprinkles! It’s topped with a delicious chocolate glaze and even more sprinkles! Not only is this recipe gluten free and eggless, but it's nut free and can easily be a vegan bundt cake as well! If you love sprinkles, it’s a must try!
Guys, this gluten free bundt cake is a party in your mouth! It’s a soft cake with chocolate and sprinkles! What's not to love?! If you hate fun, this cake isn’t for you. Haha! Also, it’s way easier to decorate than a layer cake so it’s the perfect cake to make if you’re looking for something more simple! It's so simple, (you'll see in the pics) that even my little helper helped make this!
For more easy dessert recipes with sprinkles, check out my Chocolate Sprinkle Cookies, my Rainbow Donuts, my Sprinkles Ice Cream, my Yellow Cake with Chocolate Frosting and my Sprinkle Sugar Cookies!
Reasons To Love This Gluten Free Bundt Cake
- Allergy Friendly- This bundt cake recipe is gluten free, nut free, egg free and can easily be dairy free (vegan)!
- Soft & Fluffy- The cake is super soft and delicious like my Yellow Cake with Chocolate Frosting.
- Chocolate Ganache- Way easier and faster than making frosting!
- Rainbow Sprinkles- Sprinkles add that gorgeous color and a nice crunch like in my Fruity Pebbles Ice Cream!
Ingredient Notes
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
- Butter/ Vegan Baking Stick- Only use room temperature. Even softened butter will make the frosting super runny and it won’t be fixed by putting it in the fridge. If using vegan butter, make sure it's on the cold side versus room temperature.
- Granulated Sugar and Light Brown Sugar- I use a mixture to get added moisture. You could use all granulated sugar but the cake will be slightly drier. Don't use all light brown as it will cake the cake too dense.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Chocolate Chips- To make the ganache vegan, make sure to use gluten free/vegan chocolate chips. I love these allergy friendly chocolate chips.
- Corn Syrup- Makes the ganache stay shiny. If omitting it, please read below in "Substitutions and Variations" on how to make it without. Also, keep in mind it will have a matte finish once dry without it.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this into a Vegan Bundt Cake
- Use a gluten free flour that’s free from dairy.
- Only use vegan sugars.
- Make sure to use vegan baking sticks instead of butter.
- Only use a non-dairy milk of choice.
- Make sure the sprinkles you use are allergy friendly and vegan.
- Use vegan chocolate chips.
Make this Recipe with All Purpose Flour
- Use 2 packed cups of regular flour (336 grams).
- Only use ¾ cup of milk.
For Chocolate Ganache Without Corn Syrup
- Use 6 tablespoons of butter instead of 4.
- Eliminate the water and corn syrup completely.
This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!
How to Make Gluten Free Bundt Cake
Here are the step by step instructions to make this gluten free cake!
Step 1: Cream the Butter and Sugars
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter, light brown sugar and granulated sugar until soft and creamy. About 2-3 minutes.
Step 2: Make the Cornstarch Water
In a small bowl, using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first.
Step 3: Add in the Cornstarch Water, Vegetable Oil and Vanilla
Slowly beat the cornstarch water mixture, the vegetable oil and the vanilla, a little at a time, into the creamed butter and sugar. It will look chunky and curdled; that's normal.
Step 4: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder and salt.
Step 5: Add in the Dry Ingredients
With the mixer on low speed, slowly add in the dry ingredients until combined.
Step 6: Beat in the Milk
With the mixer still on low speed, slowly beat in the milk of choice until smooth. Do not over mix.
Using a spatula, gently fold in the rainbow sprinkles until just combined.
Step 7: Scoop the Batter and Bake
Using an ice cream scoop or a large cookie scoop, scoop the batter evenly all around the greased bundt pan and smooth the top with a butter knife.
Bake the cake in the center rack at 350 degrees Fahrenheit for 25 minutes.
After 25 minutes, keeping the cake in the oven, lower the temperature to 325 degrees Fahrenheit and bake for an additional 25 min.
After that, place a piece of aluminum foil over the top of the bundt pan and bake for an additional 5-10 minutes. I bake it for an additional 7.
Step 8: Cool and Flip Out of the Pan
Let the cake cool almost completely in the bundt pan before trying to remove.
When ready, flip the cake upside on a cake plate or stand. I gently tap the cooled pan and the cake comes right out. If it gets stuck, gently use a small spatula to loosen the sides.
Step 9: Make the Easy Chocolate Ganache
Place the chocolate chips and butter or in a heat safe bowl.
Microwave in 10-15 second increments, stirring after each time until the chocolate chips and butter are fully melted and incorporated.
Once melted, whisk in the water and corn syrup until smooth and combined.
Step 10: Decorate the Cake
Immediately pour the glaze over the top of the cake and let it drip down the sides.
Add more sprinkles to the wet glaze so they stick. Enjoy!
Expert Baking Tips
- Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
- Evenly Distributing The Batter- Easiest way to do this is by using an ice cream scoop or large cookie scoop to dollop the batter all around in the bundt pan. This prevents one side from having too much batter, therefore baking the cake unevenly.
- Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the bundt pan, gently smooth the top with a butter knife.
- Melt the Chocolate and Butter, Slowly- If you rush this process and try to even heat the chocolate in 20 second increments (instead of 15 second increments), you can overheat the chocolate. If that happens it will seize up and basically not be usable.
Recipe FAQs
Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the ganache in the morning.
If making the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to decorate.
Make sure to really grease every part of this pan with vegetable oil. Be generous.
I don’t recommend using cooking sprays since many contain gluten and are made in facilities with gluten.
No you do not.
The glaze won’t be shiny without it but it’s totally fine to eliminate it. Make sure to go to "substitutions and variations" on how to make it without the corn syrup and water.
Storing: Once the cake has been sliced, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for 2 days.
When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. Or unwrap it and pop in the microwave for a 5-10 seconds. Be careful not to burn your mouth on hot ganache.
Freezing: Freeze the foil wrapped slices in a zip top bag for up to 30 days. To defrost, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft. Or unwrap it and pop in the microwave for a 5-10 seconds. Be careful not to burn your mouth on hot ganache.
More Gluten Free Cake Recipes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
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📖 Recipe
Gluten Free Bundt Cake
Ingredients
For the Cake
- ¾ cup unsalted butter or vegan baking sticks, room temperature
- ½ cup light brown sugar
- 1 cup granulated sugar
- 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
- 2 tablespoons vegetable oil ,plus more for greasing pan
- 1 teaspoon pure vanilla extract
- 2 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup milk
- 1 cup rainbow sprinkles plus extra for sprinkling
For the Chocolate Glaze
- ¾ cup semi sweet chocolate chips
- 4 tablespoons unsalted butter or vegan baking stick
- 1 tablespoon water , room temperature
- 1.5 teaspoons light corn syrup optional
Instructions
For the Bundt Cake
- Preheat the oven to 350 degrees Fahrenheit and generously grease a bundt pan. Set aside.
- In a large bowl of an electric mixer fitted with the paddle attachment, beat the ¾ cup unsalted butter, ½ cup light brown sugar and 1 cup granulated sugar until soft and creamy. About 2-3 minutes.
- In a small bowl, using a spoon, mix together the 4 rounded tablespoons (52 grams) cornstarch and 6 tablespoons water until it is thin and watery. It will be thick and tacky at first.
- Slowly beat the cornstarch water mixture, the 2 tablespoons vegetable oil and the 1 teaspoon pure vanilla extract, a little at a time, into the creamed butter and sugar. It will look chunky and curdled; that's normal.
- In a large bowl, whisk together the 2 cups multipurpose gluten free flour, 2 teaspoons baking powder and ¼ teaspoon kosher salt.
- With the mixer on low speed, slowly beat in the dry ingredients until combined.
- With the mixer still on low speed, slowly beat in the 1 cup milk until smooth. Do not over mix.
- Gently using a spatula, stir in the 1 cup of rainbow sprinkles until fully combined.
- With an ice cream scoop or a large cookie scoop, scoop the batter evenly all around in the bundt pan and smooth the top with a butter knife.
- Bake the cake in the center rack at 350 degrees Fahrenheit for 25 minutes. After 25 minutes, keep the cake in the oven, lower the temperature to 325 degrees Fahrenheit and bake for an additional 25 min. After that, place a piece of aluminum foil over the top of the bundt pan and bake for an additional 5-10 min. I bake it for an additional 7 minutes.
- Let the cake cool almost completely in the bundt pan before trying to remove. When ready, flip the cake upside down on a cake plate or stand. I gently tap the cooled pan and the cake comes right out. If it gets stuck, gently use a small spatula to loosen the sides.
For the Easy Chocolate Ganache
- Place ¾ cups chocolate chips and 4 tablespoons butter or vegan baking sticks together in a heat safe bowl.
- Once melted, whisk in the 1 tablespoon water and 1.5 teaspoon light corn syrup until smooth and combined.
- Immediately pour the glaze over the top of the cake and let it drip down the sides.
- Add more sprinkles to the wet glaze so they stick. Enjoy!
Video
Notes
Nutrition
Theresa says
I love this bundt
Lee says
Thank you!
Theresa says
I always like a Bundt cake because layer cakes are not my strong suit. I did not sprinkle the outside, but I enjoyed the melted sprinkles inside. My grandchildren will love this cake the next time I make it. I will let them put on the outside sprinkles.
Lee says
Such a wonderful idea! SO glad you enjoyed it! Thank you!
Alene says
Lovely! Although my daughter is grown, and sprinkles don't do it for me. One question. Your flour blend includes xanthan gum, I assume. So if I am using a rice free blend that doesn't have xanthan gum, should I add it or is the cornstarch used because of the possible lack of it? Thanks!
Lee says
Hi Alene! You can absolutely leave the sprinkles out of this recipe! It would be a nice vanilla bundt cake without them. Yes, the blend I use contains xanthan gum. The cornstarch water mixture is to help keep everything together due to no eggs. Xanthan gum does help to bind everything together as well but in a different way than an egg replacer does. If you want to use it, sites say to add 1/2 teaspoon per 1 cup of flour. So if you were to try it in this recipe, you could use 1 teaspoon total. Hope that helps!