Our gluten-free Christmas 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.
1 1/2cupsgluten free all-purpose flourwe used Cup4Cup multipurpose flour
1 1/2cupsalmond flour
1tablespoonbaking powder✅
1 teaspoonsalt
1teaspooncinnamon✅
1/2teaspoonnutmeg✅
1/4teaspoonground cloves✅
Icing and Topping Ingredents
1cuppowdered sugar
1teaspoonalmond extract✅
1tablespoon milk, plus 1 teaspoon
5largestrawberries
12largeraspberries
12largeblueberries
5largeblackberries
2sprigsrosemary, 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.
⭐️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.
⭐️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.
CCK 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.