Gluten-Free Triple Berry Bundt Cake
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
  • CAKE
  • 2 sticks butter, softened
  • 1¾ c sugar
  • 3 eggs
  • zest and juice of ½ orange, divided
  • 2 cups gluten-free flour plus more for dusting berries (I used Bob's 1 to 1)
  • ¼ cup coconut flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp kosher salt
  • 6 oz greek yogurt
  • 2 cups frozen mixed berries
  • 1 cup confectioner's sugar
  • 1 tbsp fresh squeezed orange juice
  • 1 tbs milk
  1. CAKE
  2. Preheat oven to 325 degrees and generously coat a bundt pan with cooking spray. Whisk flours, baking powder, baking soda, salt and orange zest together in a medium bowl. Beat butter and sugar together on medium-high speed until light and creamy, about 5 minutes. Reduce speed and add eggs, one at a time, scraping in between additions, as needed, to combine.
  3. Alternate adding in dry ingredients and yogurt, beginning and ending with the dry. Add fresh squeezed orange juice and increase speed to medium until well combined, about 1-2 minutes. Toss mixed berries with a little bit of flour and gently fold into batter. Bake cake for 55-65 minutes or until a toothpick inserted in the middle comes out clean, the cake is golden brown and beginning to pull away from the edges. Allow to cool in the pan for 10 minutes and transfer to a wire rack.
  4. ICING
  5. Whisk together confectioners sugar, orange juice and milk until smooth. When cake has cooled about 20 minutes on a wire rack, pour over the top evenly. Expect the icing to melt a bit and travel down the sides of the cake.
Recipe by Jackie Ourman at