Gluten-Free Firecracker Almond Bundt Cake {Dairy-Free Option}
Published
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.
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
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)
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)
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!
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.
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 {Dairy-Free Option}
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)
- 3/4 teaspoon xanthan gum, (leave out if your flour already has it)
- 1/2 teaspoon gluten-free baking powder
- 1/2 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 1/2 cups powdered sugar
- 1/2 teaspoon pure vanilla exract
- 1/2 teaspoon pure almond extract
- 3 tablespoons milk, , dairy-free use almond, cashew or coconut milk.
- gluten-free sprinkles, , optional
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love this recipe and made this cake for an office meeting yesterday and it was a huge hit with everyone and they didn’t even know it was gluten free until they noticed I was eating it, LOL. this was so perfect that I will use it as a base and adapt for other gluten-free pound cakes. The directions were easy to follow and needed no adjustment to size or temperature or timing on my end. Entirely personal preference, but for this particular recipe I would change only the proportions of red, white and blue batter, increasing to have more of the red and the blue and thus less of the white.
This cake was a hit – the colors, the taste, every bite! Thanks for sharing this recipe! I will make this again.
I have made this several times. It is delisious. Mine did not turn out as pretty. but I did have red white and blue. I made it for the guys at the lodge and it went over well. Thank you so much.
this was such a delicious cake. My wife and I loved it. My colors didn’t turn out as good as the picture but I did have red, white and blue. The flavor could not be any better. Very moist cake.
I will bake this alot. I just love it.
Loved it! Question tho, given the amount of eggs, is there any way to make this recipe egg free? I have egg replacer, but that might change the outcome too much.
Hi Gus, unfortunately, we have not tested this recipe with an egg replacer, but we suspect it could work! Please do let us know your results if you try!
Love this cake! Will make it again and again and just change out the colors for the season!
I thought the very same thing, Debbie!
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.
Hi Laurie! You can use pure vanilla extract in place of the almond extract. I hope you enjoy the cake!
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!
Absolutely delicious and easy to make. Love the almond extract!
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.
Making this for Sunday!! July 4th thanks for the recipe.
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!
Audrey, this recipe is delish! We all love it! Thanks for sharing it just in time for the holiday weekend!
In one part you state oven temp is 350. In recipe itself, I see 325. Which is the correct temp? Thanks so much.
Hi Laurie! It’s baked at 325°. Thanks for catching that! I fixed it. I hope you enjoy it!
Do you roll the red layer up the side or just pour the white layer over the red layer?
Hi Jocelyn! You just pour the white batter over the red batter layer. I hope you enjoy the cake!
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????
Hi April! I use coconut oil cooking spray. I spray it on really thick. I hope that you enjoy the cake!