The gluten-free citrus bundt cake is a soft, fragrant cake perfect for breakfast or an afternoon snack. Made with orange, lemon and mandarin, it wins you over with its natural aroma and a tender crumb that stays soft for days.
This recipe is ideal for people with celiac disease or gluten intolerance, but also for anyone looking for a light, wholesome and easy homemade cake.
Why will you love this gluten-free bundt cake? It is moist and soft in the right way, has an intense fresh citrus aroma, is gluten-free and made without industrial mixes (you can use natural flours).
Perfect for breakfast, snack or a buffet and it stays soft for 3–4 days.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 7 oz gluten-free rice flour (about 1 2/3 cups)
- 2 oz gluten-free potato starch (about 50 g)
- 2.8 oz granulated sugar (about 1/3 cup + 1 tbsp)
- 3 eggs
- 1/2 cup orange juice
- 3 1/3 tbsp mandarin juice (about 50 ml)
- 3 1/3 tbsp lemon juice (about 50 ml)
- 1/3 cup vegetable oil (about 80 ml)
- 1 tsp grated orange zest
- 1 tsp grated mandarin zest
- 1 tsp grated lemon zest
- 2 1/2 tsp gluten-free baking powder (about 10 g)
- 1 pinch salt
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Sieve
- 1 Bundt pan (9.5 inches)
Steps
In a bowl, beat the eggs with the sugar until you obtain a pale, frothy mixture using an electric mixer at top speed.
Add the grated citrus zests and the pinch of salt.
Pour in the vegetable oil and the orange, mandarin and lemon juices. Mix well, using the mixer at the lowest speed.Sift the rice flour together with the potato starch and the baking powder. Add them gradually to the mixture, stirring until you get a smooth batter without lumps.
Pour the batter into an oiled and rice-flour-dusted bundt pan (9.5 inches).
Bake in a static oven preheated to 356°F for 35–40 minutes.
Perform the skewer test before removing from the oven.Allow to cool completely and dust with gluten-free powdered sugar
Tips for a perfect bundt cake
Use organic, untreated citrus.
Do not overwork the batter after adding the flours.
If you want an even softer texture, you can add 1/2 teaspoon of xanthan gum.
For a more intense flavor, add a few drops of vanilla extract.
Variations
Add dark chocolate chips or small candied citrus pieces.
Storage
At room temperature: up to 3–4 days, under a cake dome.
In the freezer: up to 2 months, already sliced.
In the freezer: up to 2 months, already sliced.
In the freezer: up to 2 months, already sliced.
FAQ (Questions & Answers)
Does the gluten-free bundt cake turn out dry?
No, thanks to the citrus juices and the oil, it stays soft and moist for several days.
Can I replace the vegetable oil?
Yes, you can use 3.5 oz of melted butter (lactose-free if necessary) or about 1/3 cup of coconut oil.
Can I use only orange instead of the citrus mix?
Of course, you can replace all the juices with 1/2 cup of orange juice and use only orange zest.
Is the gluten-free citrus bundt cake suitable for children?
Yes, it is a wholesome, light cake without artificial ingredients, ideal for breakfast or a snack.
Can I turn the batter into gluten-free muffins?
Yes, distribute the batter into paper liners and bake at 356°F for about 18–20 minutes.
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