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    Home » Desserts

    Gluten-Free Firecracker Almond Bundt Cake {Dairy-Free Option}

    Published: Jun 24, 2018 · by Audrey

    Pin Recipe Jump to recipe →
    gluten-free firecracker almond bundt cake

    Gluten-Free Firecracker Almond Bundt Cake. Celebrate the 4th of July with this easy almond bundt cake! A layered red, white and blue almond pound cake that is moist and covered with a sweet vanilla almond glaze. The also recipe includes a dairy-free option. 

    gluten-free firecracker almond bundt cake

    I live in North Florida, and the 4th of July is always incredibly hot!

    So, when making the food for our Independence Day celebration, I always have to think of recipes that won’t melt.

    A good old fashioned bunt cake is always my go to when going to a party, cookout or potluck. So this year, I wanted to do something fun for celebrating the 4th of July.

    This Gluten-Free Firecracker Almond Bundt Cake was so fun to make! It’s a super easy almond pound cake that is done in three colored layers of red, white and blue.

    Gluten-Free Almond Bundt Cake In a Few Easy Steps

    gluten-free firecracker almond bundt cake steps 1-4

    The first step to making this easy bunt cake is to cream the butter and sugar together until nice and fluffy. (photo 1)

    Next, you are going to add the eggs in one at a time. Once your eggs are combined, add the pure vanilla and pure almond extract to the batter. (photo 2)

    I always like to add all of my dry ingredients together in a small bowl and give it a good whisk/mix before I add it to the wet ingredients. (photo 3)

    The final step to mixing the cake batter is to add the buttermilk.

    If you don’t have buttermilk you can make your own by adding 1 tablespoon of white vinegar (or lemon juice) to the milk and letting it sit for a few minutes. That’s what I always do.

    This makes a really nice and creamy cake batter. (photo 4)

    gluten-free-almond-bundt cake steps 5-8

    Now for the fun part of this gluten-free pound cake! Making the colored layers.

    Pour one cup of the cake batter into a small bowl and add the red food coloring to it. Mix it until it’s fully combined and the color of red you want it. (photo 5)

    Pour another cup of the cake batter into a small bowl and add the blue food coloring to it. Mix it until it’s fully combined. (photo 5)

    Spray the bundt pan with gluten-free cooking spray. Make sure the cooking spray fully covers the bundt pan. I like to add a really thick coat of it to the pan.

    For the first layer of the bundt cake, you are going to pour the red cake batter into the bottom of the bundt pan. (photo 6)

    For the second layer bundt cake, slowly pour the non-colored (white) cake batter on top of the red layer. (photo 7)

    For the third layer of the bundt cake, slowly pour the blue cake batter on top of the white cake batter. Do not stir the layers together. (photo 8)

    gluten-free firecracker almond bundt cake steps 9-10

    Now the magic happens while it bakes it in the oven.

    After baking the bunt cake for 1 hour and 15 minutes at 325 degrees, allow it to cool for 15 minutes in the pan. (photo 9)

    After it has cooled for 15 minutes, use a knife to gently go around the edges of the pan and then invert the cake onto a serving plate. (photo 10)

    Whisk together the easy glaze in a large glass measuring cup.

    Drizzle the glaze all over the cake and decorate with your favorite gluten-free sprinkles.

    Now you have the perfect cake for your 4th of July celebration!

    gluten-free firecracker almond bundt cake 2a

    I have also included a dairy-free option to my gluten-free almond bundt cake recipe. My husband, my youngest son, and I are all dairy-free.

    I promise it is just as delicious made with the dairy-free butter and dairy-free milk. So, you too can enjoy a gluten-free and dairy-free almond pound cake.

    gluten-free-firecracker almond bundt cake 3a

    This gluten-free almond bundt cake is sure to be the show stopper dessert at your 4th of July Celebration!

    Just look at those layers of red, white and blue!

    This cake is super moist, and I promise no one will even know it’s gluten-free.

    Looking for more gluten-free recipes for your next cook-out, potluck or 4th of July Celebration? Try some of these easy gluten-free recipes.

    • Loaded Ranch Bacon Potato Salad {Dairy-Free Option}
    • Gluten-Free Creamy Italian Pasta Salad
    • Gluten-Free Bacon, Tomato, and Cheese Macaroni Salad

    gluten-free firecracker almond bundt cake Pinterest pin 2b

    gluten-free firecracker almond bundt cake
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    5 from 7 votes

    Gluten-Free Firecracker Almond Bundt Cake {Dairy-Free Option}

    Gluten-Free Firecracker Almond Bundt Cake. Celebrate the 4th of July with this easy almond bundt cake! A red, white and blue almond pound cake that is moist and covered with a sweet vanilla almond glaze. The recipe includes a dairy-free option. 
    Course Dessert
    Cuisine American
    Keyword gluten-free almond bundt cake, gluten-free almond pound cake
    Prep Time 20 minutes minutes
    Cook Time 1 hour hour 14 minutes minutes
    Cooling 15 minutes minutes
    Total Time 1 hour hour 34 minutes minutes
    Servings 16
    Calories 402kcal
    Author Audrey from Mama Knows Gluten Free

    Ingredients

    • 1 cup butter (, dairy-free use Earth Balance or Smart Balance butter)
    • 3 cups granulated sugar
    • 6 eggs (, room temperature)
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon pure almond extract
    • 3 cups gluten-free all-purpose flour ((I like Pillsbury gluten-free))
    • ¾ teaspoon xanthan gum ((leave out if your flour already has it))
    • ½ teaspoon gluten-free baking powder
    • ½ teaspoon salt
    • 1 cup buttermilk (, dairy-free use almond, cashew or coconut milk. To make your own buttermilk add 1 tablespoon of white vinegar to the milk and let sit for a few minutes.)
    • red and blue gluten-free food coloring ((I used food coloring gel))

    Glaze

    • 1 ½ cups powdered sugar
    • ½ teaspoon pure vanilla exract
    • ½ teaspoon pure almond extract
    • 3 tablespoons milk (, dairy-free use almond, cashew or coconut milk.)
    • gluten-free sprinkles (, optional)
    US Customary - Metric

    Instructions

    • Preheat oven to  325 °F.
    • In a large bowl cream together the butter and the sugar until nice a fluffy.
    • Add the eggs one at a time until fully combined.
    • Add the pure vanilla and almond extract to the batter and mix until fully combined.
    • In a medium-sized bowl add the dry ingredients together and give it a good whisk or stir to combine. Add the dry ingredients to the cake batter and mix until fully combined.
    • Add the buttermilk to the cake batter and mix until fully combined. To make your own buttermilk add 1 tablespoon of white vinegar to the milk and let sit for a few minutes.
    • Pour 1 cup of batter into a small bowl. Add the red food coloring and mix until fully combined. 
    • Pour 1 cup of batter into a small bowl. Add the blue food coloring and mix until fully combined. 
    • Spray the bundt pan with a thick layer of gluten-free cooking spray.
    • For the first layer, pour the red cake batter into the pan.
    • For the second layer, slowly pour the white cake batter on top of the red layer. 
    • For the third layer, slowly pour the blue cake batter on top of the while layer.
    • Bake the cake for 1 hour and 15 minutes or until a toothpick entered into the center comes out clean. Please, what your cake because all ovens are different. 
    • Allow the cake to cool for 15 minutes in the bundt pan before inverting the cake onto a serving plate.
    • In a large glass measuring cup combine the glaze ingredients together and stir until smooth.  Drizzle the glaze all over the cake and decorate the cake with your favorite gluten-free sprinkles. 
    • Enjoy! The cake can be covered with plastic wrap/foil stored in air-tight container.

    Notes

    Mama says, "Always check your labels!"

    Nutrition

    Serving: 1g | Calories: 402kcal | Carbohydrates: 66g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 219mg | Potassium: 62mg | Fiber: 2g | Sugar: 50g | Vitamin A: 475IU | Calcium: 53mg | Iron: 1.1mg
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    Reader Interactions

    Comments

    1. Debbie Eglin says

      August 18, 2023 at 10:21 am

      Love this cake! Will make it again and again and just change out the colors for the season!

      Reply
    2. Laurie says

      June 29, 2023 at 10:25 pm

      Hi Audrey. I have a couple of eaters that have an almond allergy. Is there a substitute for the almond extract or can I just double the vanilla extract for more vanilla flavor. Thanks so much.

      Reply
      • Audrey says

        November 13, 2023 at 12:30 pm

        Hi Laurie! You can use pure vanilla extract in place of the almond extract. I hope you enjoy the cake!

        Reply
    3. MaryClaire B. says

      July 06, 2022 at 12:47 pm

      Made this for 4th of July. No one knew it was gluten free! It was delicious and had the softness of a cake pop almost. Used coconut sugar & bobs gluten free 1 to 1 baking flour. Delicious!

      Reply
    4. Angel says

      July 03, 2022 at 4:43 pm

      Absolutely delicious and easy to make. Love the almond extract!

      Reply
    5. Fran says

      June 30, 2022 at 9:39 am

      Thanks for the great recipe idea As a Canadian I am going to make it for our July 1st barbecue using only red coloring with white glaze and red sprinkles.

      Reply
    6. Rebecca Thompson says

      July 02, 2021 at 7:36 am

      Making this for Sunday!! July 4th thanks for the recipe.

      Reply
    7. Kristi says

      July 04, 2020 at 10:46 am

      Beautiful and SO good! I did the thick coat of spray and it came out like a dream. So festive!! I used Cup for Cup flour. Love this cake, thank you!

      Reply
    8. Joansy says

      July 01, 2020 at 12:35 pm

      Audrey, this recipe is delish! We all love it! Thanks for sharing it just in time for the holiday weekend!

      Reply
    9. Laurie Koochesfahani says

      May 23, 2019 at 10:06 am

      In one part you state oven temp is 350. In recipe itself, I see 325. Which is the correct temp? Thanks so much.

      Reply
      • Audrey says

        May 23, 2019 at 10:46 am

        Hi Laurie! It’s baked at 325°. Thanks for catching that! I fixed it. I hope you enjoy it!

        Reply
    10. Jocelyn Broder says

      June 30, 2018 at 5:16 pm

      Do you roll the red layer up the side or just pour the white layer over the red layer?

      Reply
      • Audrey says

        June 30, 2018 at 5:20 pm

        Hi Jocelyn! You just pour the white batter over the red batter layer. I hope you enjoy the cake!

        Reply
    11. April says

      June 29, 2018 at 10:44 am

      I am definitely going to make this for the 4th! What kind of cooking spray do you use? My bundt cakes always seem to stick????

      Reply
      • Audrey says

        June 29, 2018 at 10:48 am

        Hi April! I use coconut oil cooking spray. I spray it on really thick. I hope that you enjoy the cake!

        Reply

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    Audrey Roberts in a white kitchen for a profile photo

    I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of  The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.  Read More…

     

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