Gluten-Free Lemon Raspberry Nothing Bundt Cake
Make my Gluten-Free Nothing Bundt Cake Lemon Raspberry Recipe for a lighter twist on the famous flavor! Made with almond flour, cane sugar, maple syrup, fresh lemon, raspberries, and cream cheese frosting. It’s the perfect gluten-free cake for Easter, Mother’s Day, or any special occasion!
This Gluten-Free Lemon Raspberry Nothing Bundt Cake is my go-to when I want something special but still feel good after enjoying a slice. The almond flour gives it so much more flavor than all-purpose flour — you honestly won’t miss it at all. It’s naturally sweetened with cane sugar and maple syrup, so it has just the right amount of sweetness without that heavy, refined sugar taste that can overpower everything.
The fresh lemon juice and zest, along with the raspberries, make each bite bright and summery. And that classic cream cheese frosting? It ties everything together in the best way.
I love that these clean ingredients leave me feeling good even after I eat it, and I can serve it at a party knowing everyone will enjoy it — even if they don’t need to eat gluten-free. It’s light, moist, and full of fresh flavor, making it perfect for Easter, Mother’s Day, or any special occasion.
Why You’ll Love This Nothing Bundt Cake Copycat Recipe
- Bakery-inspired flavor: Enjoy the signature lemon and raspberry flavor of the famous cake but with gluten-free, homemade goodness.
- Simple ingredients: Made with almond flour, cane sugar, and fresh lemon juice for a naturally sweet treat.
- Perfect for special occasions: Ideal for celebrations like Easter, Mother’s Day, or a baby shower.
- Easy to make: A healthier version of the original bundt cake that’s just as light and moist!
Ingredients & Substitutions
Here are all the gluten-free ingredients you need to make the best gluten free lemon raspberry bundt cake:
Large Eggs: For a vegan option, you can use flax eggs or chia eggs. To make one flax egg, mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit until it thickens.
Sour Cream: You can substitute with Greek yogurt or blended cottage cheese. For a dairy-free version, use dairy-free alternatives like coconut milk yogurt or almond milk yogurt.
Oil: My favorite is light olive oil. You can also use melted coconut oil or any other neutral-flavored oil.
Pure Vanilla Extract: You can use pure or imitation vanilla extract.
Almond Extract: You can omit.
Fresh Lemon Juice and Zest: You can use one medium or two small lemons. If you do not have access to fresh lemons, you can also use storebought lemon juice. You can also replace it with a juiced orange and zest for a different citrus fruit flavor profile.
Almond Flour: This recipe is written specifically for almond flour to achieve a fluffy and moist cake. I have not tested any other flours.
Tapioca Flour: Arrowroot flour or potato starch can be used as a substitute for tapioca flour.
Baking Powder: Make sure your baking powder is gluten-free.
Cream Cheese: Use a dairy-free cream cheese alternative for a dairy-free cream cheese frosting.
Butter: Substitute butter with dairy-free margarine or vegan butter.
Powdered Cane Sugar: Choose a gluten-free powdered sugar. You can also use regular powdered sugar.
Raspberries: You can use fresh or frozen raspberries or replace with any juicy berries. You can also top each cake piece with a drizzle of raspberry puree for delicious flavor.
How to Make My Healthier Nothing Bundt Cake Copycat Lemon Raspberry Recipe
Step 1: Prepare Your Bundt Pan
Preheat your oven to 350°F (175°C). Grease a Bundt cake pan with butter. Then, dust the inside with tapioca flour. (See Recipe Notes)
Step 2: Make the Bundt Cake Batter
Juice and zest one medium or two small lemons.
In a large mixing bowl, stand mixer, or electric hand mixer, add the wet ingredients, including eggs, sour cream, cane sugar, oil, lemon juice, lemon zest, maple syrup, vanilla extract, and almond extract. Mix until well-combined.
Then, add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt and whisk until evenly combined.
Gently fold the raspberries into the batter until evenly distributed.
Step 3: Bake the Bundt Cake
Pour the batter into the greased Bundt cake pan, spreading it evenly.
Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean and the sides of the cake are golden brown.
Step 4: Prepare the Cream Cheese Frosting
While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat together the cream cheese, butter, vanilla extract, and a pinch of salt until smooth and creamy. Then add in the powdered sugar and mix until creamy. Put it in the fridge until the cake is cool and ready to frost.
Step 5: Add the Frosting Petals to the Bundt Cake
Allow the cake to cool in the pan for 10 minutes on a wire rack. Tap the cake pan on the counter to loosen the cake. Place a cake dish or plate over the top of the bundt pan and quickly flip the cake over to release the cake. Allow the cake to cool completely on the counter or in the fridge or freezer.
Add the frosting to a piping bag with a jumbo round piping tip. Pipe the frosting petals onto the top of the cake by starting from the outside and piping to the center. Spread the remaining frosting on the inside of the bundt cake. Optional garnishes include lemon zest, fresh raspberries, mint leaves, lemon wedges, and a large artificial flower in the middle.
Allow the cake to set and enjoy!!
My Expert Recipe Notes
Bundt Pan Preparation: To ensure your cake releases from the pan, you’ll want to grease it with butter or shortening and dust it with flour. Do not use cooking spray. You can melt the butter and spread it with a pastry brush. Or you can cover your hand with a plastic glove or sandwich bag and spread the solid butter. Be sure to spread the butter in every crease of the pan. Then sprinkle in several tablespoons of tapioca flour and roll and tap the pan to spread the flour. It will stick to the butter and reveal if you missed any spots. Turn the pan upside down over the sink or trash and gently tap out the excess flour.
Fresh vs. Frozen Raspberries: This moist bundt cake recipe works well with both fresh and frozen raspberries. If using frozen raspberries, do not thaw them before folding them into the batter to prevent excessive bleeding into the cake.
Applying Frosting Petals: Start from the outside of the cake and pipe towards the inside. If you mess up on a petal, you can carefully remove the frosting and pipe it again over the same spot. You can also spread the frosting over the top of the bundt cake with a spatula or make a creamy glaze.
Delicious Serving Suggestions:
- Fresh and simple: Serve with extra fresh raspberries and a few lemon slices on the side for a pretty, bright presentation.
- A little extra: Drizzle a touch of extra lemon glaze or honey on top if you want an extra pop of sweetness.
- Cool and creamy: Add a scoop of vanilla or lemon ice cream for an easy, crowd-pleasing dessert plate.
- Light and elegant: Pair with a cup of herbal tea or a glass of sparkling water with lemon to keep it feeling light and refreshing.
- Brunch-ready: Serve alongside a big fruit salad or light brunch spread for a beautiful spring or summer table.
- Party-perfect: Dress it up on a cake stand with fresh edible flowers or mint leaves if you’re bringing it to a special gathering.
Frequently Asked Questions
Do you love gluten-free cake? Check out more of my easy and healthier cake recipes:
- Gluten-Free Strawberry Shortcake with Cottage Cheese Recipe
- Gluten-Free Red Velvet Cake with Almond Flour Recipe
- Gluten-Free Triple Chocolate Cake Recipe
- Gluten-Free Banana Cake Patriotic Berry Trifle
- Healthier Gluten-Free Funfetti Cake Recipe
- Gluten-Free Almond Orange Cake with Cream Cheese Frosting
Gluten-Free Lemon Raspberry Nothing Bundt Cake
Ingredients
Wet Ingredients:
- 4 eggs
- 2/3 cup cane sugar
- 1/2 cup sour cream
- 1/4 cup oil (light olive is my fave)
- 1/4 cup lemon juice
- 2 tablespoons maple syrup
- 2 tablespoons lemon zest
- 2 teaspoons vanilla extract
- 1/4 teaspoon almond extract
Dry Ingredients:
- 3 cups almond flour
- 1/2 cup tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1-1/4 cups raspberries (fresh or frozen)
Cream Cheese Frosting:
- 8 oz cream cheese
- 1/4 cup butter
- 1-1/4 cups powdered cane sugar
- 1/2 teaspoon vanilla extract
- pinch salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a Bundt cake pan with butter. Then, dust the inside with tapioca flour. (See Recipe Notes)
- Juice and zest one medium or two small lemons.In a large mixing bowl, stand mixer, or electric hand mixer, add the wet ingredients, including eggs, sour cream, cane sugar, oil, lemon juice, lemon zest, maple syrup, vanilla extract, and almond extract. Mix until well-combined.Then, add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt and whisk until evenly combined.Gently fold the raspberries into the batter until evenly distributed.
- Pour the batter into the greased Bundt cake pan, spreading it evenly.Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the center comes out clean and the sides of the cake are golden brown.
- While the cake is baking, prepare the cream cheese frosting. In a mixing bowl, beat together the cream cheese, butter, vanilla extract, and a pinch of salt until smooth and creamy. Then add in the powdered sugar and mix until creamy. Put it in the fridge until the cake is cool and ready to frost.
- Allow the cake to cool in the pan for 10 minutes on a wire rack. Tap the cake pan on the counter to loosen the cake. Place a cake dish or plate over the top of the bundt pan and quickly flip the cake over to release the cake. Allow the cake to cool completely on the counter or in the fridge or freezer.Add the frosting to a piping bag with a jumbo round piping tip. Pipe the frosting petals onto the top of the cake by starting from the outside and piping to the center. Spread the remaining frosting on the inside of the bundt cake. Optional garnishes include lemon zest, fresh raspberries, mint leaves, lemon wedges, and a large artificial flower in the middle.
Video
Notes
Nutrition
This recipe has been reviewed by a healthcare professional for its nutritional balance and alignment with healthy eating principles.
Can you substitute the almond flour n tapioca flour with bobs red milk gluten free flour the one to one ratio?
Hi Tammara, I haven’t tried it with other flours, but yes, you can. You’ll want to use 2-1/2 cups of gluten-free flour. Let me know how it turns out 🙂
I made it for mother’s Day…and it came out delicious!!!!!…thank you for sharing the recipe with us!👏👏👏👍😉
You’re welcome, Coco! 🙂
What is tapioca flour? I can’t seem to find it in your recipe notes or online. Thanks for your help!! I’m so excited to make this!
Hi Katy, I’m excited for you to make this recipe, too 🙂 tapioca flour is the same as tapioca starch. Here is a link for a good one on Amazon. It is also found in most grocery stores. https://amzn.to/46TZJFO
Can the cane sugar be replaced with coconut sugar?
Hi Sophia, yes, it can. The coconut sugar will make the cake color a little darker and the taste will be slightly deeper 🙂
I know you said this recipe is specifically for almond flour. However, my daughter has an almond allergy. Do you have any insight on how to achieve this cake with a different flour (Gluten free)? Thank you!!
Hi Lindsay, yes, you can use brown rice flour. I haven’t made it with brown rice flour but you could start by adding in 1-1/2 cups and see if that makes the batter thick enough. If not, continue to add a little flour at a time until it’s the right consistency. You could also use a gluten-free flour blend. I haven’t tried it but I would recommend starting with 1-1/2 cups of a gluten-free flour blend and then adding more if needed. You could also omit the tapioca flour if the gluten free flour blend has xantham gum in it. You could experiment by cutting the recipe in half in a smaller pan to test it first before committing to the whole cake 🙂
Thank you for this lovely cake recipe! i can’t wait to make it:)
I was going through the recipe , preparing my ingredients and noticed you left out the 2 Tablespoons of Maple syrup in your video in your ingredient list. I thought you might want to correct that:)
Again, thank you for creating this lovely sweet!
Hi Rosanna, thank you so much for letting me know about the maple syrup! I updated the recipe card 🙂 I’m so glad you enjoyed this recipe!! It’s one of my husband’s favorites!
We love nothing Bundt cakes and this tastes even better!!!
Thank you, Sandra!! My family likes this recipe better, too 🙂
This cake melts in your mouth!!! Used fresh raspberries and it was so good, I didn’t have the patience t pipe the frosting so I spread it on nice and thick.
Hi Suzanne, I’m so glad you like my recipe!! I have to agree. the cake is so soft and moist. That’s a great idea to just spread on the frosting. It’s delicious either way 🙂
We have almond allergy in our house! Is it possible to make this recipe with Bob’s Red Mill 1-1 Gluten Free flour??
Hi Lindsay, that is a great question! I’m sorry you have to work around an almond allergy. I haven’t tried using that flour specifically, but I recommend starting with 2-1/2 cups. Then you can gradually add a little more until the consistency is the same as mine in the video. You could also make it as a half-batch in a smaller cake pan to test it first.
thanks for this amazing recipe, everyone loves it and it didnt matter it was gluten free
Thank you for the feedback Randa! I love that everyone will love this recipe regardless of gluten allergies 🙂