Gluten-Free Thanksgiving Bundt Cake 🍞 – Light, Fluffy, and Flavorful
Enjoy a gluten-free Thanksgiving bundt cake that doesn’t compromise on texture or taste. This recipe uses a blend of almond flour, coconut flour, and oat flour to create a light, fluffy crumb, infused with maple syrup and a pinch of sage for subtle earthiness. The cake is finished with a honey-brown butter glaze that adds shine and depth.
This gluten-free Thanksgiving bundt cake proves that dietary restrictions don’t mean missing out on indulgence. Made with a trio of gluten-free flours, it’s perfectly moist and flavorful, with a maple-sage aroma that fills your kitchen. The honey-brown butter glaze adds a rich, caramel-like finish that’s impossible to resist. Whether you’re hosting or joining a holiday meal, this cake ensures everyone can enjoy a worry-free dessert.
Perfect for Thanksgiving tables, this cake combines the warmth of seasonal flavors with the convenience of a single-bowl recipe. The almond and coconut flour blend creates a tender crumb, while the oat flour adds subtle fiber. A hint of sage ties it to autumn, and the glaze brings everything together with its buttery, honeyed sweetness.
This cake is ideal for guests with gluten sensitivities, but it’s so delicious that even those without restrictions will beg for seconds. The recipe is easy to customize—add chopped pecans or swap the glaze for a spiced maple drizzle. It’s a crowd-pleaser that’s as elegant as it is inclusive.
The honey-brown butter glaze is the star of this dessert. It’s made by melting butter until it’s golden and nutty, then blending it with honey for a glossy, sticky finish. The glaze clings to the cake’s peaks, creating a beautiful, professional look that’s perfect for holiday plating.
Whether you’re new to gluten-free baking or a seasoned pro, this recipe will become a staple in your holiday arsenal. It’s a reminder that dietary needs don’t have to compromise flavor or texture—just the opposite. This cake elevates gluten-free baking to an art form.
Ingredients
- 1 ½ cups almond flour
- ½ cup coconut flour
- 1 cup oat flour (certified gluten-free)
- ¾ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ tsp ground sage
- ½ cup melted unsalted butter
- 4 large eggs
- 1 ½ cups buttermilk
- 1 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 cup honey-brown butter glaze (see instructions)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease a 10-cup bundt pan with butter and dust with gluten-free flour.
- Step 2: In a large bowl, whisk almond flour, coconut flour, oat flour, baking powder, baking soda, salt, and sage.
- Step 3: In another bowl, mix melted butter, sugar, eggs, buttermilk, maple syrup, and vanilla until smooth.
- Step 4: Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Step 5: Pour batter into prepared pan. Bake for 45–50 minutes, or until a toothpick comes out clean.
- Step 6: Let cool in pan for 10 minutes, then invert onto a wire rack. Glaze while warm.
Honey-Brown Butter Glaze
- Step 1: In a saucepan, melt ½ cup unsalted butter over medium heat until golden brown and nutty (about 5 minutes).
- Step 2: Remove from heat, stir in ½ cup honey, and whisk until smooth.
- Step 3: Drizzle over cooled cake and let set before serving.
Gluten-Free Thanksgiving Bundt Cake
Light, fluffy, and perfect for holiday guests.
🛒 Ingredients
- - 1 ½ cups almond flour
- - ½ cup coconut flour
- - 1 cup oat flour (certified gluten-free)
- - ¾ cup granulated sugar
- - 1 tsp baking powder
👨🍳 Instructions
Prep Pan: Grease bundt pan and dust with gluten-free flour.
💡 Use parchment paper to line the pan for easier release.
Mix Dry Ingredients: Whisk flours, baking powder, salt, and sage.
💡 Sift dry ingredients to avoid clumps.
Combine Wet Ingredients: Blend butter, sugar, eggs, buttermilk, maple syrup, and vanilla.
💡 Ensure the butter is fully melted for smooth mixing.
Make Batter: Gradually add dry ingredients to wet.
💡 Stop mixing once combined to prevent overworking the batter.
Bake: Pour into pan and bake at 350°F (175°C) for 45–50 minutes.
💡 Check doneness with a toothpick inserted in the center.
Glaze: Drizzle honey-brown butter glaze over warm cake.
💡 Let the cake cool slightly so the glaze adheres properly.
Nutrition (per serving):
Ingredient Notes & Substitutions
Almond Flour
Provides a tender crumb and nutty flavor. Use finely ground, blanched almond flour for best results.
Substitutions: Substitute with hazelnut or cashew flour for a different nutty note.
Coconut Flour
Absorbs moisture, helping the cake stay moist. Use sparingly to avoid dryness.
Substitutions: Replace with ½ cup oat flour and ¼ cup ground flaxseed meal.
Oat Flour
Adds fiber and a mild, earthy flavor. Must be certified gluten-free to avoid cross-contamination.
Substitutions: Substitute with ½ cup rice flour and ¼ cup cornstarch.
Buttermilk
Adds moisture and a slight tang. For a dairy-free version, mix 1 cup milk with 1 tbsp lemon juice and let sit 5 minutes.
Substitutions: Use coconut milk or almond milk for a vegan option.
Pro Tips for Perfect Gluten-Free Bundt Cake
🍂 Sage Infusion
Toast the sage leaves in a dry skillet for 30 seconds before adding to the batter. This enhances their earthy flavor.
🍯 Glaze Timing
Apply the glaze while the cake is still warm (but not hot) to ensure it sticks evenly without dripping.
🌾 Gluten-Free Flour Blend
Always sift the flour blend before mixing. This prevents density and ensures a light texture.
🧈 Brown Butter Technique
Watch the butter closely while browning. It should smell nutty and golden, not burnt.
Variations & Customizations
Pecan Maple Twist
Add ½ cup chopped pecans to the batter and increase maple syrup to 2 tbsp for a richer flavor.
Cinnamon Swirl
Mix 1 tbsp cinnamon with 2 tbsp sugar and swirl into the batter before baking.
Citrus Zest
Add 1 tbsp grated orange or lemon zest to the wet ingredients for a bright, fresh note.
Spiced Glaze
Stir ½ tsp ground cinnamon and ¼ tsp nutmeg into the honey-brown butter glaze.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Warm apple pie with cinnamon ice cream
- Roasted turkey with cranberry sauce
- Spiced pumpkin soup
🍷 Drink Pairings:
Pair with a sweet Riesling or a spiced chai tea to complement the maple and honey flavors.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare the cake up to 24 hours in advance. Store in an airtight container at room temperature before glazing.
Refrigerator Storage
Store glazed cake in an airtight container for up to 3 days. Bring to room temperature before serving.
Freezer Storage
Wrap the cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.
Reheating Instructions
Reheat at 300°F (150°C) for 10–15 minutes or microwave individual slices for 20–30 seconds.
Troubleshooting & Common Questions
Q: Why is my cake dry?
A: Overbaking is common with gluten-free flours. Check the cake 5 minutes early. Ensure the pan is properly greased to avoid sticking.
Q: Can I use a different pan?
A: Yes, but adjust baking time. A 9-inch round pan will take 35–40 minutes. Use parchment paper to prevent sticking.
Q: Why isn’t the glaze sticking?
A: The cake must be warm but not hot when glazed. If the cake is too cool, the glaze will slide off. Let it cool slightly after baking.
Q: How to fix a collapsed bundt shape?
A: Avoid overmixing the batter. Let the cake cool completely in the pan before inverting. Use a pan with defined ridges for better structure.
Final Thoughts
This gluten-free Thanksgiving bundt cake is a game-changer for inclusive holiday baking. It’s proof that dietary needs don’t have to compromise flavor or texture. With its maple-sage aroma and honey-brown butter glaze, it’s a dessert that everyone will love—regardless of restrictions. Save this recipe for your next celebration, and watch it become a new family tradition.
For best Pinterest visibility, post this gluten-free bundt cake pin as part of a complete meal series over 5-7 days: anchor main dish first, followed by complementary sides, finishing with a dessert completion pin.
