Our gluten-free Christmas wreath bundt cake is moist and delicious. Made with a blend of gluten-free flour and almond flour along with flavors of cinnamon, nutmeg, and cloves. A holiday favorite that’s simple to make in just a few simple steps.
Christmas is one of the best times to spend with family and friends. From baking to decorating trees, stringing lights to playing in the snow, it is a season to create memories that last a lifetime. This gluten-free Christmas wreath bundt cake was created with the holiday season in mind. It is the perfect recipe for your family to bake together while letting creativity and laugher fill the kitchen!
With Christmas being a holiday to experiment with making every dessert possible, it is the perfect time to create gluten-free desserts for your loved ones. You will be amazed at how much your family and friends enjoy this cake recipe without realizing it is gluten-free!
For even more holiday favorites, check out Easy Christmas Cookies for Kids and our Crockpot Mulled Cider.
Table of Contents
Ingredients
- 1 3/4 cups ultrafine sugar, divided
- 1/2 cup butter room temperature
- 4 large eggs room temperature
- 2 teaspoons almond extract
- 1 cup milk room temperature
- 1 1/2 cups gluten free all-purpose flour
- 1 1/2 cups almond flour
- 1 tablespoon baking powder check for gluten-free
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
Icing and Topping Ingredients
- 1 cup powdered sugar
- 1 teaspoon almond extract
- 1 tablespoon plus 1 teaspoon milk
- 5 large strawberries
- 12 large raspberries
- 12 large blueberries
- 5 large blackberries
- 2 sprigs rosemary, clusters pulled off stem
How To Make
To start, preheat the oven to 350°F and spray a Bundt pan with gluten-free non-stick cooking spray.
PRO TIP: The majority of non-stick cooking sprays are gluten-free, but is definitely a label you want to double check as certain brands will add gluten-containing ingredients to the can such as flour to prevent ingredients from sticking.
Blend 1/4 cup sugar and 1 teaspoon cinnamon together and sprinkle it around the Bundt pan. Turn the pan to coat all sides with the sugar mixture. Pour any excess sugar into the sink.
Combine the wet ingredients
In a large mixing bowl combine the sugar, butter, and almond extract.
Ingredient Swap: Almond extract can be replaced with vanilla extract if desired.
Blend for 2-3 minutes or until the ingredients start to get well blended and fluffy. Add the eggs one at time blending well in between each egg.
Combine the dry ingredients
In another large mixing bowl, whisk together the gluten-free flour blend, almond flour, baking powder, cinnamon, nutmeg, cloves, and salt.
We used Cup4Cup gluten-free flour blend, which has a delicious flavor and is a great baking gluten-free flour that is substituted in recipes 1 for 1. We recommend using a variety of blends until you find one that works best for you as every gluten-free baker has a preference when it comes to flour. This flour is by far our favorite to date.
PRO TIP: When selecting a gluten-free flour blend, check the ingredient label for “xanthan gum”, which is an ingredient that helps to stabilize any baked good. If it’s not included in the blend, follow the instructions on the bag for how much to add to your recipe.
Alternate adding dry ingredients and milk
Add about 1 cup of the combined dry ingredients to the wet ingredients. Blend well.
Add in 1/3 of the milk, mixing well. Repeat until all the ingredients are blended together. Then, pour into the prepared Bundt pan.
Bake
Bake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Let sit for 10 minutes then turn onto a cake platter.
While the cake is baking, prep the icing then wash and dry the berries for the cake topping.
How To Frost Bundt Cake
This gluten-free icing recipe adds the perfect amount of sweetness to the moist cake. Keep this recipe in mind any time you need a quick icing to drizzle.
Combine the icing
In a small bowl combine the powdered sugar, almond extract, and milk. Mix until smooth then set aside.
Again, the almond extract can be swapped with vanilla if preferred – both are delicious options.
Drizzle icing onto the cake
Once the cake has been removed from the oven, cooled and placed on a cake stand, you are ready to drizzle the icing!
How To Decorate A Bundt Cake Like A Christmas Wreath
Place strawberries and blackberries into the center of the cake. Place raspberries, and blueberries around the top of the cake. Garnish with rosemary and powdered sugar if desired.
Recipe Tips and Tricks
Thorough Bundt Pan Coating: When spraying the bundt pan with gluten-free non-stick cooking spray, pay extra attention to coating all the nooks and crannies. Use a pastry brush to ensure an even distribution of the spray.
Cinnamon Sugar Coating: Sprinkling the cinnamon sugar mixture around the pan adds a delightful layer of flavor. Rotate and tap the pan to evenly distribute the mixture, and pour any excess sugar into the sink to prevent it from burning in the oven.
Room Temperature Ingredients: To achieve a fluffier texture, make sure your butter and eggs are at room temperature. This facilitates better blending and incorporation of air into the batter.
Gradual Egg Addition: Add the eggs one at a time, allowing each egg to be fully incorporated before adding the next. This step ensures a smooth and consistent batter.
Alternate Mixing: When combining the dry ingredients with the wet ingredients, alternate between adding dry ingredients and milk. Begin and end with the dry ingredients. This technique helps prevent overmixing and maintains the batter’s consistency.
Toothpick Test: To determine if the cake is done, perform the toothpick test. Insert a toothpick into the center, and if it comes out clean or with a few moist crumbs (not batter), the cake is ready.
Cooling Time: Allow the cake to sit in the pan for 10 minutes before turning it onto a cake platter. This brief resting period helps the cake settle and makes it easier to release from the pan.
Frequently Asked Questions
A single batch makes up to 12 servings depending on how big you cut each slice of cake.
Additional topping ideas include coconut shreds, chocolate shavings, chopped pecans or walnut pieces.
Yes, you can use regular flour if gluten is not a concern for you. Adjust the quantity if necessary
Absolutely! Feel free to use your favorite berries or what’s in season. The recipe allows for flexibility in berry choice.
If you have allergies or don’t prefer almond flavor, you can substitute vanilla extract or any other extract of your choice.
Yes, you can substitute dairy-free butter and milk to make the recipe dairy-free.
Storage Instructions
To preserve the freshness and flavor, store the cake an airtight container in the refrigerator. Ensure the container is well-sealed to prevent any absorption of odors.
Consume the cake within a few days for the best taste and texture. If you have garnished the cake with fresh berries, consider adding those just before serving to maintain their freshness. Enjoy your gluten-free bundt cake at its best by following these storage recommendations!
More Holiday Recipes
- Sautéed Butternut Squash
- Make-Ahead Stuffing
- Boiled Icing
- Apple Cinnamon Pancake Recipe
- Gluten Free Thanksgiving Recipes
- Roasted Butternut Squash with Cranberries and Walnuts
- Crockpot Green Bean Casserole (Fresh Green Beans)
- Slow Cooker Whole Chicken & Vegetables
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Christmas Wreath Bundt Cake Recipe
Equipment
- bundt pan
- 2 large mixing bowls
- hand held mixer or stand mixer
Ingredients
- 1 3/4 cups ultrafine sugar, divided
- 1/2 cup butter room temperature
- 4 large eggs room temperature
- 2 teaspoons almond extract
- 1 cup milk room temperature
- 1 1/2 cups gluten free all-purpose flour we used Cup4Cup multipurpose flour
- 1 1/2 cups almond flour
- 1 tablespoon baking powder ✅
- 1 teaspoon salt
- 1 teaspoon cinnamon ✅
- 1/2 teaspoon nutmeg ✅
- 1/4 teaspoon ground cloves ✅
Icing and Topping Ingredents
- 1 cup powdered sugar
- 1 teaspoon almond extract ✅
- 1 tablespoon milk, plus 1 teaspoon
- 5 large strawberries
- 12 large raspberries
- 12 large blueberries
- 5 large blackberries
- 2 sprigs rosemary, clusters pulled off stem
Instructions
- Preheat the oven and prep the bundt pan. Preheat the oven to 350°F. Spray a bundt pan with gluten-free non-stick cooking spray. Blend 1/4 cup sugar and 1 teaspoon cinnamon together and sprinkle it around the pan, turning the pan to cover all sides. Pour the extra sugar into the sink.1 teaspoon cinnamon, 1 3/4 cups ultrafine sugar, divided
- ⭐️Combine the wet ingredients. In a large mixing bowl combine the sugar, butter, and almond extract. Blend for 2-3 minutes or until it starts to get well blended and fluffy. Add eggs one at time blending well in between each egg.1 3/4 cups ultrafine sugar, divided, 1/2 cup butter, 2 teaspoons almond extract, 4 large eggs
- Combine the dry ingredients. In another large mixing bowl, whisk together the gluten-free flour blend, almond flour, baking powder, cinnamon, nutmeg, cloves, and salt.1 1/2 cups gluten free all-purpose flour, 1 1/2 cups almond flour, 1 tablespoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ground cloves, 1 teaspoon salt
- ⭐️Alternate adding dry ingredients and milk. Add about 1 cup of the combined dry ingredients to the wet ingredients. Blend well. Add in 1/3 of the milk, mixing well. Repeat until all the ingredients are blended together. Pour into prepared pan.1 cup milk
- ⭐️Bake. Bake for 50-55 minutes or until a toothpick inserted into the center of the cake comes out clean. Let sit for 10 minutes then turn onto a cake platter.
Icing
- Combine the icing. In a small bowl combine the powdered sugar, almond extract, and milk. Mix until smooth. Set aside.1 cup powdered sugar, 1 teaspoon almond extract, 1 tablespoon milk, plus 1 teaspoon
- Drizzle icing onto cake. Place strawberries and blackberries into the center of the cake. Place raspberries, blueberries around the top of the cake. Garnish with rosemary and powdered sugar if desired.5 large strawberries, 12 large raspberries, 12 large blueberries, 5 large blackberries, 2 sprigs rosemary, clusters pulled off stem
Notes
Tips
- Store leftover cake covered in the fridge for up to 5 days or in the freezer for up to 3 months. If freezing, slice into single servings to freeze. Thaw overnight or pop in the microwave to reheat the frozen cake.
- Additional topping ideas include coconut shreds, chocolate shavings, chopped pecans or walnut pieces.
Nutrition
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Aubrey says
This recipe is absolutely perfect! I subbed 3/8 cup of coconut flour for the almond flour because I didn’t have almond flour on hand.
The flavor was perfect and everyone I served it to raved over how delicious it was.
Jodi Danen, RDN says
Thank you for sharing, Aubrey! I love hearing what substitutions work and am thrilled you enjoyed the cake! 🙂