Gluten-Free Dairy-Free Bundt Cake (Kosher) – Pineapple or Orange

This week was all about dairy free recipes! I hope you enjoy this moist and light gluten free dairy free bundt cake. It’s also Kosher Parve. You can flavor it pineapple or orange. Add a pineapple or orange glaze as well. Enjoy this moist gluten free dairy free citrus bundt cake. The outside crust is slightly crunchy similar to an old fashion donut.

Gluten-Free Dairy-Free Bundt Cake (Kosher) – Pineapple or Orange

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 2 hours, 50 minutes

Yield: Makes 8 - 10 servings

Gluten-Free Dairy-Free Bundt Cake (Kosher) – Pineapple or Orange

A moist Kosher gluten free dairy free bundt cake with your choice of orange or pineapple flavor. The crunchy crust compliments its inside texture.


    For the Cake:
  • Non-hydrogenated vegetable shortening (Spectrum), for pan
  • 2 cups granulated sugar
  • 1 cup canola or vegetable oil
  • 3/4 cup pineapple juice (I used the juice from a 20-ounce can of Dole Tropical Gold Chunk Pineapple in 100% Juice)
  • 1/4 teaspoon salt
  • 4 large eggs
  • 2-1/4 cups Carla's Gluten Free All-Purpose Flour Blend recipe, plus more dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon pure vanilla extract
  • For the Glaze:
  • 1-1/2 to 2 tablespoons pineapple juice (I used the juice from a 20-ounce can of Dole Tropical Gold Chunk Pineapple in 100% Juice)
  • 1 cup confectioners’ sugar
  • (or just confectioners' sugar for dusting)


    To Make the Cake:
  1. Preheat the oven to 350°F. Grease and flour a large Bundt pan.
  2. Smear shortening on the inside of the bundt pan. Add at least 1 tablespoon of the flour blend and shake and tilt the pan until all of it dusted with flour. Tap the pan against your sink to empty out any loose flour.
  3. In the bowl of your electric mixer, beat together the sugar, oil, pineapple juice, and salt.
  4. Add the eggs and beat just until combined.
  5. In a separate bowl, whisk together the flour and baking powder. Add to the mixing bowl and beat until smooth.
  6. Add vanilla and beat until just combined.
  7. Pour the batter into the prepared and tap the pan on the counter or similar surface to allow the large bubbles to rise.
  8. Bake on the center shelf of the oven for 50 - 60 minutes or until a skewer inserted comes out clean.
  9. Remove the cake from the oven and transfer to a wire rack to cool in the pan 10 minutes.
  10. Invert the cake onto the wire rack to completely cool, about 1-1/2 hours.
  11. To Make the Glaze:
  12. While the cake cools, sift the confectioners’ sugar into a bowl. Add 2 tablespoons pineapple juice or water and whisk until the sugar dissolves. The texture should just thin enough to drizzle over the cake. Allow the glaze to rest for 10 minutes. (It will not only thicken but will taste less chalky.) Drizzle it over the cake. Alternatively, sift confectioners' sugar over the top or serve plain.
  13. Slice, wrap and freeze the cake in individual portions. Allow wrapped servings that will be consumed within two days on the counter.

This recipe was adapted from Orange Tea Cake by Joy of Kosher blog.

4 Replies to “Gluten-Free Dairy-Free Bundt Cake (Kosher) – Pineapple or Orange”

  1. Thanks for the suggestion of substituting the fruit for the juice!
    I used a 20 oz can of Dole crushed pineapple draining off the juice I needed. This cake is so good that it really does not need the glaze or powder sugar! I suppose the glaze would make it look prettier.

  2. I made this pineapple cake yesterday and I had to freeze most of it so I wouldn’t eat the whole thing in one day!
    I substituted Xylosweet for the sugar very successfully.
    I am thinking of using a little less pineapple juice and adding crushed pineapple instead next time I make this.
    This is a soft, fine-textured, moist cake. What a treat with a cup of coffee or tea!

    1. Hi Theresa,

      Lol! I see you experienced the same addiction as we did this weekend. I kept defrosting a piece once to twice a day! We were so bad!

      Meanwhile, I’m so glad you enjoyed this recipe! I thought about doing the same thing with crushed pineapple. However, I thought I’d make it with the juice first. I would substitute 1/3-cup pineapple processed in a food processor (not crushed from a can) for 1/4 cup pineapple juice.

      If you try it before I do, please let us all know how it turns out.

      Also, what brand of pineapple juice did you use?


      1. I made this again for Easter this time substituting 1/3 cup of pineapple purée for 1/4 cup of the juice. Still came out fantastic!
        I love the texture of this cake and next time I think I may try a different fruit juice, maybe orange, ….strawberry??

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