Gluten Free Bundt Cake

5 from 4 votes

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!

Prep Time20

Cook Time57

Cool Time20

Total Time1 37

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Slices

Calories: 461kcal

Author: Lee

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

US Customary - Metric

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

Vegan: Use a non-dairy gluten free flour, vegan sugar, vegan baking sticks, non-dairy milk, vegan chocolate chips and vegan sprinkles.

All Purpose Flour: I cannot test this due to celiac disease, but use 2 cups packed AP flour (336 grams) and ¾ cup milk.

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.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition