Gluten-Free Brown Sugar Bundt Cake

Gluten-Free Brown Sugar Bundt Cake |

I love simple desserts. And this brown sugar bundt cake is a perfect example of a simple dessert. It gets it’s flavor from brown sugar, butter, and vanilla. That’s it. There’s no nuts or chocolate or dried fruit stealing the attention. And that’s what makes this bundt perfect.

Just one warning before you make it. Be prepared to make it again and again. It makes a wonderful gift when someone in your life needs a little comfort,


Gluten-Free Brown Sugar Bundt Cake
Prep time: 
Cook time: 
Total time: 
Serves: 1 bundt cake
This simple bundt cake, which gets its main flavor from brown sugar, tastes lightly of molasses, vanilla, and butter. It's perfect with a cup of tea or coffee.
  • Dry Ingredients
  • 1½ cups white rice flour
  • ½ cup cornstarch
  • ½ cup sweet rice flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon xanthan gum
  • ¼ teaspoon salt
  • Wet Ingredients
  • 2 sticks butter,at room temperature
  • 2 cups packed dark brown sugar
  • 3 large eggs, at room temperature
  • 1½ teaspoons pure vanilla extract
  • 1 cup buttermilk, at room temperature
  1. Preheat oven to 350 degrees F. Grease a 10-cup bundt pan with non-stick cooking spray. Set aside.
  2. In a medium bowl, whisk together dry ingredients.
  3. In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar until it just begins to light. Add the eggs, one at a time. Scrape down the sides and bottom of the after the last addition and cream for an additional 30 seconds.
  4. Add ⅓ of the dry ingredients. Add until just blended. Add ½ the buttermilk and the vanilla. Cream until combined. Repeat with remaining dry ingredients and buttermilk.
  5. After adding the last addition of the dry ingredients, increase mixer speed to medium-high. Blend for 20 seconds. Batter should be fluffy.
  6. Spoon into prepared pan. Bake for 35-40 minutes or until a cake tester inserted into the cake comes out clean.
  7. Remove pan from the oven and place on a wire rack. Allow cake to cool in the pan for five minutes and then remove from the pan and place back on the wire rack to cool completely. (Allowing the cake to stay in the pan longer than five minutes might cause it to stick.)


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