Gluten-free Cinnamon Bundt Cake

Gluten-free Cinnamon Bundt Cake on a floral plate, next to a cup of coffee and cinnamon sticks.

I have said before how my mother loves baking bundt cakes. This past weekend she shared this incredibly simple recipe for a cinnamon bundt cake. She substituted 100 g of AP flour with the same amount of chestnut flour, which I unfortunately didn’t have around. This cake was in and out of the oven within an hour. Because I only had supermarket quality ground cinnamon, I used a little more than she did. Also, instead of flouring the bundt pan, this time I used some ground cinnamon, to give it a nice warm color and avoid white spots. The crumb on this cake is absolutely delicate, the flavor is subtle, and it could be easily converted into a dairy free version – just use a dairy free shortening instead of butter and any plant based milk instead of whole milk.


Gluten-free Cinnamon Bundt Cake

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Recipe by Simona Gluten-free Course: DessertDifficulty: Easy
Prep time


Cooking time




  • 5 large 5 eggs

  • 300 g 300 granulated sugar – 1 1/2 cups

  • 100 g 100 unsalted butter, melted and cooled – 7 Tablespoons

  • 120 g 120 whole milk – 1/2 cup

  • 1 teaspoon 1 vanilla extract

  • 2 Tablespoons 2 glycerin

  • 416 g 416 Simona’s Flour Mix – 2 2/3 cups

  • 1 Tablespoon 1 baking powder

  • 1/2 teaspoon 1/2 salt

  • 1 1/2 Tablespoons 1 1/2 ground cinnamon, plus 1 Tablespoon for coating the baking pan


  • Preheat the oven to 350 degrees Fahrenheit. Melt a tablespoon of butter and brush the inside of a bundt pan, thoroughly. Using a small sieve, dust a Tablespoon of ground cinnamon over the greased pan, to cover it evenly. Set aside.
  • In a bowl of a stand mixer with the whisk attachment, whisk the eggs and sugar until light and pale in color – approximately 5 minutes.
  • Mix the vanilla extract and the glycerin with the whole milk. Add the milk mixture to the eggs, alternatively with the melted butter, until combined.
  • In a medium bowl, combine flour, baking soda, alt, and cinnamon. Add to the wet ingredients in thirds, mixing with a spatula, so that the batter doesn’t deflate.

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11 Comments Add yours

  1. ctgal7 says:

    I have chestnut flour would love to find another use for it. Was your mother’s version gluten free?

    1. No, it was with regular flour

  2. ctgal7 says:

    Oh! And one other thing. I cannot use your flour blend. I can’t eat rice at all anymore.

    1. Oh no! That’s really unfortunate, I’m so sorry. Are there gluten-free flour brands without rice in them? You can definitely try to substitute one of them for mine. For this cake I’d suggest using 100 g of chestnut flour and then regular gf flour for the rest. I hope it helps

  3. ctgal7 says:

    Thank you! I have some rice free blends. I got arsenic poisoning! It was really scary.

    1. Oh my goodness! I’m glad you’re better now

  4. Diane Decker says:

    Does it only bake for 16 minutes? There is no baking time at the end of the recipe.

    1. 14 minutes, it should be indicated in step 5. Let me know if you don’t see it.

      1. Diane Decker says:

        Step 5 does not show

      2. I just sent you an email with the whole recipe. Sorry for the inconvenience

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