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buttermilk glazed donut cake

Gluten-Free Glazed Donut Cake

This delicious glazed donut cake tastes just like it should - a donut!

Course Dessert
Cuisine Southern
Keyword gluten free
Prep Time 15 minutes
Cook Time 1 hour
Servings 12
Calories 425 kcal
Author Erin Brighton

Ingredients

  • 1 1/2 c sugar
  • 1 c butter room temperature
  • 4 eggs room temperature
  • 2 teas vanilla extract
  • 3 1/2 c gluten free flour all purpose flour blend is fine
  • 2 teas baking powder
  • 1 teas salt
  • 1 teas nutmeg
  • 1/2 teas baking soda
  • 1 c buttermilk
  • 1 c powdered sugar

Instructions

  1. Cream 1 1/2 cups of sugar and 1 cup of room temperature butter for 2 to 3 minutes.
  2. Whisk together 4 eggs (also at room temp).
  3. Add 2 teaspoons vanilla extract and the four eggs. Mix.
  4. In a separate bowl, mix 3 1/2 cups GF flour with 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon nutmeg, 1/2 teaspoon baking soda.
  5. Alternate 1 cup of buttermilk with the flour mixture. Stir a little after each addition.
  6. After everything is mixed together, pour into a greased and floured Bundt Pan.
  7. Cook at 350 degrees for about 50 minutes. Test for doneness with a fork or long toothpick. Let cool on a wire rack for 15-20 minutes and turn onto a smooth surface and immediately flip over. You want the fancy side down.
  8. When the cake is cooled, mix about 1 cup of powdered sugar with some water in a stand mixer until it looks like a glaze.

  9. Pour the glaze over the cooled cake.