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.
1 cupbutter, dairy-free use Earth Balance or Smart Balance butter
3cupsgranulated sugar
6eggs, room temperature
1teaspoon pure vanilla extract
1teaspoonpure almond extract
3cupsgluten-free all-purpose flour (I like Pillsbury gluten-free)
3/4teaspoonxanthan gum(leave out if your flour already has it)
1/2teaspoongluten-free baking powder
1/2teaspoonsalt
1cup 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 1/2cupspowdered sugar
1/2teaspoonpure vanilla exract
1/2 teaspoonpure almond extract
3tablespoonsmilk, dairy-free use almond, cashew or coconut milk.
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.