Gluten-Free Nothing Bundt Cake Lemon Raspberry

Make my Gluten-Free Nothing Bundt Cake Lemon Raspberry Recipe for a healthier twist on the famous exclusive flavor any time of year! It’s made with almond flour, lemon juice and zest, cane sugar, and maple syrup with the signature cream cheese frosting petals. The cake is light and moist and the perfect dessert for Easter, Mother’s Day, brunches, showers, or any special occasion.

Gluten-Free Lemon Raspberry Nothing Bundt Cake on a cake plate.

Make my Gluten-Free Nothing Bundt Cake Lemon Raspberry Recipe for a healthier twist on the famous exclusive flavor any time of year! My lemon raspberry cake is made gluten-free with almond flour and is naturally sweetened with cane sugar and maple syrup. It has fresh lemon juice and zest, raspberries, and the signature cream cheese frosting petals.

The healthier copycat bundt cake is light and moist with the most incredible lemon and raspberry flavor. It’s the perfect dessert to enjoy the taste of summer at an Easter dinner, Mother’s Day, brunch, baby shower, bridal shower, or any special occasion.

YouTube video

Why You’ll Love This Nothing Bundt Cake Copycat Gluten Free Recipe

  • You only need a few simple ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Lemon Raspberry Nothing Bundt Cake on a cake plate.

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.

Gluten-Free Lemon Raspberry Nothing Bundt Cake on a cake plate.

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)

Spreading butter inside bundt cake pan with a plastic bag over hand.
Dusting flour inside bundt cake pan

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.

Whisking bundt cake batter.
Pouring cake batter in bundt cake pan.

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.

Adding powdered sugar to cream cheese frosting.

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!!

Piping frosting petal on top of bundt cake.
Gluten-Free Lemon Raspberry Nothing Bundt Cake on a cake plate.

Gluten-Free Raspberry Lemon Bundt Cake 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.

Serving Suggestions:

Serve with a scoop of vanilla ice cream or a drizzle of raspberry sauce.

Refrigeration: Due to the cream cheese frosting, it’s advisable to store the cake in the refrigerator. Place it in an airtight container or cover it with plastic wrap to prevent the cake from drying out and absorbing any odors from the fridge.

Room Temperature: If you prefer to serve the cake at room temperature, take it out of the refrigerator about 1-2 hours before serving. This allows the cake to soften slightly and enhances its flavor.

Individual Slices: If you’re storing individual slices, wrap each slice tightly in plastic wrap before placing them in the refrigerator. This prevents the cake from drying out and keeps it fresher.

Separate Storage for Frosting: If you have leftover cream cheese frosting, store it separately in an airtight container in the refrigerator. You can then frost individual slices as needed.

Freezing: While the cake can be frozen, it’s recommended to freeze it without the frosting. Wrap the unfrosted cake tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw the cake in the refrigerator before adding the frosting.

Frosting Freshness: If you’ve stored the cream cheese frosting separately, give it a quick whisk before using to restore its smooth consistency.

Is there an option for a dairy-free bundt cake?
Yes, you can use dairy-free alternatives such as coconut milk yogurt or almond milk yogurt for sour cream, and dairy-free cream cheese for the frosting.

Can I use frozen raspberries instead of fresh ones?
Yes, you can use frozen raspberries. Do not thaw them before folding into the batter to prevent excessive bleeding into the cake.

How do I prevent the Bundt cake from sticking to the pan?
Thoroughly grease and dust the pan. See Recipe Notes for specific instructions.

Can I make this copycat Nothing Bundt Cake in advance?
Yes, you can prepare the cake and frosting a day in advance. Refrigerate the frosting separately, and frost the cake just before serving for the best freshness.

Can I customize the recipe with different fruits or flavors?
Absolutely! Feel free to experiment with different fruits or citrus flavors. Blueberries, strawberries, or a combination of fruits would taste amazing.

Can I make this recipe in a gluten free bundtlet size?
Yes, you can use the same batter recipe and pour the batter into mini bundt cake pans instead of a regular cake for mini sweet treats.

Gluten-Free Lemon Raspberry Nothing Bundt Cake on a cake plate.

Gluten-Free Nothing Bundt Cake Lemon Raspberry Recipe

Gluten-Free diet-friendly recipe
Make my Gluten-Free Nothing Bundt Cake Lemon Raspberry Recipe for a healthier twist on the famous exclusive flavor any time of year! It's made with almond flour, lemon juice and zest, cane sugar, and maple syrup with the signature cream cheese frosting petals. The cake is light and moist and the perfect dessert for Easter, Mother's Day, brunches, showers, or any special occasion.
5 from 8 votes
Servings 20
Prep Time 30 minutes
Cook Time 45 minutes

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

YouTube video

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.

Nutrition

Calories: 249kcalCarbohydrates: 16gProtein: 6gFat: 19gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 54mgSodium: 169mgPotassium: 43mgFiber: 2gSugar: 10gVitamin A: 308IUVitamin C: 2mgCalcium: 83mgIron: 1mg
Keyword almond flour cake, copycat recipe, easter dessert, lemon raspberry, Mother’s Day dessert, nothing bundt cake
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

12 Comments

  1. 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!!

    1. 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 🙂

  2. 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!

    1. 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!

  3. 5 stars
    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.

    1. 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 🙂

      1. We have almond allergy in our house! Is it possible to make this recipe with Bob’s Red Mill 1-1 Gluten Free flour??

        1. 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.

    1. Thank you for the feedback Randa! I love that everyone will love this recipe regardless of gluten allergies 🙂

5 from 8 votes (5 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating