3-Ingredient Gluten-Free Bundt Cake (No Flour!)
Light and airy 3-ingredient gluten-free bundt cake made with eggs, sugar, and potato starch, with no flour, oil, butter, or baking powder.
Ingredients
Ingredients
- 4 large eggs separated
- 1 cup granulated sugar divided in half
- 2/3 cup potato starch
Instructions
- Preheat the oven to 350°F (175°C).
- Spray a 9-inch bundt pan with non-stick spray, then dust with a little potato starch.
- In a stand mixer, beat the egg whites until foamy, then slowly add 1/2 cup of the sugar.
- Increase the mixer speed to high and beat until stiff peaks form.
- Transfer the meringue to a separate bowl.
- Wash out the mixer bowl, then add the egg yolks and remaining 1/2 cup sugar.
- Beat the yolk mixture until it becomes thick and pale yellow, about 4–5 minutes.
- Sift the potato starch over the yolk mixture and stir gently to combine.
- Add the meringue in three batches, folding carefully to keep the air in the batter.
- Pour the batter into the prepared pan and bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake in the pan for 20–30 minutes before turning out onto a wire rack to finish cooling completely.
Notes
Rachel’s Tip: Grease your pan like your dessert depends on it — because it does. I once lost half a cake to the bottom of my bundt.