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gluten-free firecracker almond bundt cake

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
Cook Time 1 hour 14 minutes
Cooling 15 minutes
Total Time 1 hour 34 minutes
Servings 16
Calories 402 kcal

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
US Customary - Metric

Instructions

  1. Preheat oven to  325 °F.

  2. In a large bowl cream together the butter and the sugar until nice a fluffy.

  3. Add the eggs one at a time until fully combined.

  4. Add the pure vanilla and almond extract to the batter and mix until fully combined.

  5. 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.

  6. 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.

  7. Pour 1 cup of batter into a small bowl. Add the red food coloring and mix until fully combined. 

  8. Pour 1 cup of batter into a small bowl. Add the blue food coloring and mix until fully combined. 

  9. Spray the bundt pan with a thick layer of gluten-free cooking spray.

  10. For the first layer, pour the red cake batter into the pan.

  11. For the second layer, slowly pour the white cake batter on top of the red layer. 

  12. For the third layer, slowly pour the blue cake batter on top of the while layer.

  13. 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. 

  14. Allow the cake to cool for 15 minutes in the bundt pan before inverting the cake onto a serving plate.

  15. 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. 

  16. Enjoy! The cake can be covered with plastic wrap/foil stored in air-tight container.

Recipe Notes

Mama says, "Always check your labels!"

Nutrition Facts
Gluten-Free Firecracker Almond Bundt Cake {Dairy-Free Option}
Amount Per Serving (1 g)
Calories 402 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 93mg 31%
Sodium 219mg 9%
Potassium 62mg 2%
Total Carbohydrates 66g 22%
Dietary Fiber 2g 8%
Sugars 50g
Protein 5g 10%
Vitamin A 9.5%
Calcium 5.3%
Iron 6.2%
* Percent Daily Values are based on a 2000 calorie diet.