Gluten-Free Almond Bundt Cake

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gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 16 servings

Recipe photo

Rich and fragrant, this is an easy way to transform your gluten-free cake mix into an elegant dessert.

Gluten-Free Almond Bundt Cake

star rating (16) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: about 16 servings
Published: 01/17/2013




  • 1 cup confectioners' sugar, sifted
  • 1/4 to 1/2 teaspoon almond extract, to taste
  • 4 to 6 tablespoons milk or cream

Tips from our bakers

  • If you don't have almond flour, grind 2/3 cup blanched almonds with half the mix in your blender or food processor until powdery, then combine with the rest of the cake mix.


1) Preheat the oven to 325°F. Lightly grease a 12-cup bundt-style pan.

2) To make the cake: Mix together the cake mix and almond flour.

3) In a separate bowl, beat the butter and oil together, then beat with the almond extract and half the almond flour/cake mix.

4) Add the eggs one at a time, beating slowly just until combined after each addition.

5) Add 1/3 of the milk at a time, alternating with 1/3 of the dry mix. Beat until smooth, scraping the bowl after each addition.

6) Pour the batter into the prepared pan.

7) Bake the cake for 50 to 60 minutes, until it's brown and the middle feels firm when pressed. The internal temperature should be 210°F to 212°F.

8) Remove the cake from the oven, let it cool in the pan for 15 minutes, then turn it out of the pan onto a rack.

9) To make the glaze: Whisk together the glaze ingredients; begin with the smallest amount of liquid.

10) Add milk or cream until the glaze is the texture of molasses.

11) Drizzle over the cooled cake. Sprinkle with sliced or slivered almonds, if desired.

Yield: 1 cake, about 16 servings.


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  • star rating 04/11/2015
  • Janet from Baltimore, MD
  • Oh, my goodness! The gluten-free yellow cake mix is good enough, but this recipe is outstanding!! No one could tell it was gluten free and they thought I was kidding when I told them it was. This is going to be my regular special occasion cake from now on!!
  • star rating 01/28/2015
  • Kim from SC
  • My sons wanted a GF pound cake for Christmas. I made this and substituted a little of the milk (1/4 cup) with Amaretto. I also added vanilla & almond flavoring. This was great! Tasted just like the traditional pound cake we ate for years before going gluten free!
  • star rating 01/10/2015
  • AJ from Brooklyn, NY
  • I made this for a holiday party at work. It was unbelievably delicious. I didn't have almond flour so I followed the directions for using blanched almonds. I will definitely make this again. The only thing I would change is I would add a little more almond extract.
  • star rating 01/04/2015
  • Sue from Falmouth, Maine
  • This cake was as nice to look at as it was to eat. My husband does not like almond flavor which I love. He really liked this cake and said I could make it any time. I finally found something almond flavored AND gluten free. Thank you for the great recipe.
  • star rating 12/11/2014
  • Lori from Minneapolis
  • Fabulous!
  • star rating 11/25/2014
  • Laura from Chapel Hill, NC
  • This cake is spectacular. I had to bring something to a company Thanksgiving lunch yesterday, and wanted to be sure I could have a gluten-free dessert, so I baked this cake. People asked me for the recipe, raved about it, and didn't believe it was gluten-free. Dense, moist, sweet and almond-y. I will make this again, and, again, KAF has my undying gratitude for making GF no longer a sacrifice.
  • star rating 11/11/2014
  • member-tapdogs2 from KAF Community
  • Mmmmmmm.........this is so good! My husband wouldn't have known it was GF if I hadn't told him. This would be great as a strawberry shortcake. Thanks for another great recipe!
  • star rating 10/30/2014
  • SaxyStat from Waltham, MA
  • I prepared this to bring to an office birthday celebration, since some of my colleagues eat gluten-free. It was delicious and was enjoyed by everyone (gluten-free or not). Cake has a subtle almond flavor and texture of a light pound cake. Superb by itself or with ice cream.
  • star rating 08/31/2014
  • Jen from Southern California
  • Wow. I don't think people would realize it was GF if you didn't tell them. Tastes like an old-fashioned sugar cookie but in a moist cake form. I didn't have a bundt pan so I just used a 9x13 inch pan and baked it for about 45 minutes. Crazy good!
  • star rating 06/20/2014
  • Tua from Plano, TX
  • This is my first time ever to rate any food recipes....This is so moist and delicious. It is now my favorite pound cake ever. I will be making this again and again. And the best part of it, it is gluten free and it's made with almond meal flour. I didn't have any vegetable oil so I used coconut oil instead....I prefer to use coconut oil anyway so it's a win win for me. I plan to serve it with strawberries and whipped coconut cream...I can't wait!!!
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