This Gluten Free Bundt Cake is a soft vanilla eggless 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!
If you’re looking for more recipes with rainbow colors, check out my Chocolate Sprinkle Cookies, Funfetti Donuts, Sprinkles Ice Cream, Gluten Free Birthday Cake and my Fruity Pebbles Treats!
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Reasons To Love This Cake
- Allergy Friendly- This cake 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 Gluten Free Birthday Cake.
- Chocolate Glaze- Way easier than making frosting!
- Rainbow 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 one because it’s nut safe but it does contain dairy.
- Unsalted Butter or Vegan Baking Sticks- Use ¾ cup (1.5 sticks) softened. Don’t use melted; the cake will be too liquidy.
- 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.
- Cornstarch and Water- This is an eggless cake so this mixture helps bind everything together.
- Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
- Milk of choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Chocolate Chips- Use allergy friendly to keep gf, nf and vegan.
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
How to Make this Vegan
- Use a gluten free flour that’s free from dairy.
- Make sure to use vegan baking sticks instead of butter.
- Only use a non dairy milk of choice.
- Use allergy friendly chocolate chips.
How to Make Gluten Free Bundt Cake
Here are the step by step instructions to make this cake!
Step 1: Beat the Butter/Vegan Baking Stick and Sugar
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugars until everything is 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: Mix in the Cornstarch Water Mixture, Oil and Vanilla
Slowly beat the cornstarch water mixture, the two tablespoons of vegetable oil and vanilla into the creamed butter and sugar. It will look chunky. This is normal.
Step 4: Whisk Together the Dry Ingredients
In a large bowl, whisk together the gluten free flour, baking powder and salt.
Step 5: Beat 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.
Step 7: Fold in the Sprinkles
Gently, using a spatula, stir in 1 cup of rainbow sprinkles until fully combined.
Step 8: Scoop the Batter
Using an ice cream scoop, scoop the batter evenly all around the bundt pan and smooth the top with a butter knife.
Step 9: Bake the Cake
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 10: Cool the Cake
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 11: Make the Chocolate Glaze
In a microwave safe bowl, heat the chocolate chips and butter or vegan baking stick in 20 second increments, stirring after each time until fully melted.
I cut the butter into multiple pieces so it melts faster.
Once melted, whisk in the water and corn syrup until smooth and combined.
Step 12: 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.
Expert Baking Tips
- Evenly Distributing The Batter- Easiest way to do this is by using an ice cream 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.
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.
It is best served the same day.
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.
Storing and freezing
Storing
Since gluten free and eggless baked goods are best the first day, we want to try to keep this gluten free bundt cake as fresh as possible.
Once the cake is cut into, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge.
This is if you will be eating all the slices the next day.
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.
I like to warm each slice in the microwave for 10 seconds.
Freezing
If not eating all the extra slices the next day, take the slices wrapped in foil and in the zip top bag and freeze them.
You can keep the slices frozen for up to 30 days.
When ready to eat, 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.
Warm each slice in the microwave for 10 seconds.
Other Cakes You'll Love
Did you try this recipe? Please leave me a ⭐ review below!
Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!!
📖 Recipe
Gluten Free Bundt Cake
Ingredients
For the Cake
- 2 cups gluten free flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ¾ cup 1.5 sticks unsalted butter or vegan baking sticks, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 4 heaping tablespoons cornstarch mixed with 6 tablespoons water
- 2 tablespoons vegetable oil plus more for greasing pan
- 1 teaspoon pure vanilla extract
- 1 cup milk of choice
- 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
- 1.5 teaspoons light corn syrup optional
Instructions
For the cake
- Preheat the oven to 350 degrees Fahrenheit and generously grease a bundt pan. Set aside.
- In a large bowl of an electric mixer using the paddle attachment, beat together the butter or vegan baking sticks and the granulated sugar until light and fluffy. About 2-3 minutes.
- In a small bowl, using a spoon, mix together the cornstarch and water until it is thin and watery. It will be thick and tacky at first. Set aside.
- Beat in the cornstarch water mixture, 2 tablespoons of vegetable oil and vanilla until combined.
- In a large bowl, whisk together the gluten free flour, baking powder and 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 milk of choice until smooth. Do not over mix.
- Gently using a spatula, stir in the 1 cup or rainbow sprinkles until fully combined.
- With an ice cream 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 chocolate glaze
- In a microwave safe bowl, heat the chocolate chips and butter or vegan baking stick in 20 second increments, stirring after each time until fully melted.
- Once melted, whisk in the water and 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.
Alene
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
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!
Theresa
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
Such a wonderful idea! SO glad you enjoyed it! Thank you!
Theresa
I love this bundt
Lee
Thank you!