GLUTEN-FREE BUNDT CAKE: soft and fragrant!

published on 7 January, 2026 at 13:56

INGREDIENTS (22cm pan)

3 eggs

150g (¾ cup) sugar

120ml (½ cup) rice oil
100ml (⅓ cup + 1 tbsp) rice milk
200g (1⅔ cups) rice flour
70g (½ cup + 1 tbsp) potato starch

2 tsp gluten-free baking powder

Grated zest of 1 lemon

Powdered sugar, as needed

METHOD

1. Place the eggs and sugar in a large bowl. Beat with an electric mixer for a few minutes until the mixture becomes light, pale, and fluffy.

2. Add the grated lemon zest, rice oil, and rice milk. Mix briefly to combine.

3. Finally, add the rice flour, potato starch, and baking powder. Beat with the mixer until the batter is smooth and free of lumps.

4. Pour the batter into a pan greased and dusted with rice flour.

5. Bake in a preheated oven at 180 °C (350 °F) for about 40 minutes.

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