gluten-free firecracker almond bundt cake
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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 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)
  • 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

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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