Bundt cake in a kitchen

Caramelised walnut cappuccino gluten free bundt cake

Bundt cakes are your best friend as a gluten free baker. The shape of the tin means your cake cooks from the inside and outside at the same time, meaning your more likely to avoid a stogy centre. They’re also great if your short on time (or if you’re feeling lazy, like I often am) as they cook quick and look great straight out of the tin.

This is my go to bundt cake for family gatherings, the caramelised centre means you won’t miss a buttercream filling and the layering means it looks just as good, even after its been cut open.

Top down bundt cake


Caramelised walnut cappuccino bundt cake (gluten free)
Serves 10
Delicious layers of gluten free vanilla and coffee sponge separated by a caramelised walnut centre
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
  1. 200g Olive spread
  2. 150g Caster Sugar
  3. 80g Light brown soft sugar
  4. 4 Eggs
  5. 175g Doves self raising gluten free flour
  6. 45g Ground almonds
  7. 1tsp Xantan gum
  8. 1/4tsp Salt
  9. 2tsp Vanilla paste
  10. 2tsp Coco powder
  11. 1 Shot of espresso (cooled)
  12. 1tsp Cinnamon
  13. 65g Chopped walnuts
  14. 2tbs Icing sugar
  1. 1. Preheat oven to 180c/160c fan/gas 4. Grease your tin.
  2. 2. Mix 50g of the light brown sugar with your caster sugar and salt. Cream this with the olive spread until its light and fluffy.
  3. 3. Beat in your eggs one at a time, making sure each is fully incorporated before adding the next. Add 1tsp of vanilla paste with your last egg.
  4. 4. Mix together 155g flour with your xanthan gum and ground almonds. Incorporate this with your egg mixture, bit by bit, making sure you have no lumps.
  5. 5. Add half of the mixture to the bottom of your bundt tin, leveling out the mixture.
  6. 6. Add the espresso and coco powder to the remaining half of the mixture and beat until incorporated. Slowly add the left over flour until the consistency is the same as the first half of the mixture (you might not need it all). Set aside.
  7. 7. In a bowl combine the walnuts with the remaining brown sugar and cinnamon, add a pinch of salt.
  8. 8. Evenly spread the walnuts in a ring on top of the mixture already in your tin. Make sure there is space between either side of the tin and the walnut mixture.
  9. 9. Pour the remaining mix into the tin and spread evenly.
  10. 10. Bake for around 35 minutes then test the cake by inserting a skewer into the deepest part. If it doesn't come out clean return the cake to the oven 5 minutes at a time, until it does.
  11. 11. While the cake is cooking, add 1tsp vanilla paste, a splash of water and your icing sugar to a small bowl and combine, the resulting icing should be a good consistency to drizzle, if its not then add more water or icing sugar as needed.
  12. 11. Let the cake cool for 10 minutes before turning out onto a wire rack to cool completely. Once cool, drizzle with icing.
Gluten Gone http://gluten-gone.com/






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