GF Almond Red Currant Bundt Cake

Why You’ll Love GF Almond Red Currant Bundt Cake Recipe

I love this recipe because it delivers a beautiful bundt cake with a lovely crumb, even though it’s gluten-free. The red currants add tartness that contrasts perfectly with the sweet almond base, and the sliced almonds on top create a delicate, toasty finish. I appreciate that the batter comes together easily and that the technique—especially whipping the egg whites—makes the cake soft and airy. It’s a simple yet impressive bake.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter, room temperature
1 2/3 cup sugar
1 tablespoon vanilla extract
5 eggs, separated
2 cups gluten free bread flour (note: you can also use 2 cups all purpose flour)
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup almond flour
1/2 cup fresh or frozen red currants (if frozen, bake from frozen; do not thaw)
1/2 cup sliced almonds

Directions

1. I heat the oven to 325°F and generously butter and flour a 10- or 12-cup bundt pan.

2. In the stand mixer, I cream the butter, sugar, and salt for about 5 minutes until pale and fluffy. I transfer this mixture to another large bowl and wash the mixer bowl.

3. I separate the eggs. I whip the egg whites in the clean mixer bowl until soft peaks form and set them aside.

4. I add the egg yolks one at a time to the butter mixture, beating just until combined after each addition.

5. I fold in the gluten-free flour in two batches, mixing gently between additions and avoiding overmixing.

6. I carefully fold in the whipped egg whites to keep as much air in the batter as possible.

7. I add the almond flour and vanilla, then gently fold in the red currants.

8. I spoon the batter into the prepared bundt pan until it’s about three-quarters full and sprinkle the sliced almonds on top.

9. I bake the cake for 55–65 minutes, covering loosely with foil if it browns too quickly.

10. I let the cake cool in the pan for 10 minutes before inverting it onto a rack to cool completely.

Servings and Timing

This recipe makes 1 full-sized bundt cake (10–12 cups).
Prep time: 20 minutes
Cook time: 55–65 minutes
Cooling time: 1 hour
Total time: about 2 hours 20 minutes

Variations

• I substitute fresh or frozen blueberries when red currants aren’t available.

• I add lemon zest to the batter for a bright citrus twist.

• I use almond extract along with vanilla for a stronger almond flavor.

• I fold in chopped nuts for extra crunch.

• I dust the cooled cake with powdered sugar for a simple finishing touch.

Storage/Reheating

I store the cake tightly wrapped at room temperature for up to 3 days. It also keeps well in the refrigerator for up to 5 days. To freeze, I wrap slices individually and freeze them for up to 2 months. I thaw slices at room temperature or warm them briefly in the microwave.

FAQs

Can I use regular all-purpose flour instead of gluten-free?

Yes, I replace the gluten-free bread flour with the same amount of all-purpose flour.

Why whip the egg whites separately?

Whipped egg whites add lift and structure, helping the gluten-free cake stay light.

Can I use other berries?

Yes, blueberries, raspberries, or black currants all work well.

Do I need to thaw frozen berries?

No, I add them straight from the freezer to prevent bleeding.

Can I reduce the sugar?

Yes, I reduce it by up to 1/4 cup without affecting texture too much.

What if my cake browns too quickly?

I cover it loosely with foil during baking.

Can I make this in mini bundt pans?

Yes, I shorten the baking time and check frequently for doneness.

Can I skip the almond flour?

I don’t recommend it; it adds flavor and moisture, but in a pinch I replace it with more gluten-free flour.

Should I toast the sliced almonds?

Toasting enhances flavor, but it’s optional since they toast while baking.

Why is my cake dense?

I make sure not to overmix and fold the egg whites gently to keep the batter airy.

Conclusion

I love how this gluten-free almond red currant bundt cake combines rich almond flavor, fluffy texture, and tart bursts of fruit in a gorgeous, effortless shape. It’s a reliable, delicious bake that feels special every time I make it, whether for gifting or enjoying at home.