Gluten Free Vanilla Bean Bundt Cake

Total time1 hr 45 min

Prep time20 min

Cook time55 min

Real vanilla bean paste is the star here, flecked throughout a rich, buttery batter and swirled again into the glaze for a double dose of that warm, floral flavor. Sour cream keeps the crumb dense and moist, while creaming the butter and sugar until pale and fluffy sets up a tender, tight texture that holds every ridge of the bundt shape beautifully. The batter comes together with a classic alternating method, giving you a fine, even crumb with no dry streaks and a top that springs back the moment it's ready. Once cooled, a simple powdered sugar glaze drizzles into every groove and sets into a delicate, sweet shell. It's an elegant, make-ahead centerpiece cake that slices cleanly and looks just as good as it tastes, and it's a great pick for a gluten free dessert table.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

3 cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 tbsp vanilla bean paste
1 cup whole milk, at room temperature
½ cup sour cream, at room temperature

For the pan

2 tbsp unsalted butter, melted
2 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.

For the glaze

1 cup powdered sugar, sifted
3–4 tbsp whole milk
1 tsp vanilla bean paste

Instructions

1
Preheat the oven to 325°F (165°C). Using a pastry brush, coat every crevice of a 10–12 cup bundt pan with the 2 tbsp melted butter, then dust with the 2 tbsp flour, tapping out any excess. Set aside.
2
In a medium bowl, whisk together the 3 cups all-purpose flour, baking powder, baking soda, and salt until evenly combined. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!