About the Recipe
Embark on a culinary adventure with this gluten-free baking experience. Discover extraordinary treats in the captivating world of gluten-free baking.
Unlike conventional gluten-free cakes, this Gluten-Free Red Velvet Bundt Cake offers a remarkable discovery. Imagine an airy, delicate cake that defies gravity, each slice a testament to modern baking techniques and ingredient selection. Its vibrant red hue hints at rich flavors.
Crafted with a perfect balance of cocoa and vanilla, this cake creates a symphony of taste. Gluten-free flours ensure a light, fluffy consistency, unlike heavy alternatives.
Savor each bite, and you may find it challenging to believe it’s gluten-free. The moist cake, complemented by the subtle tang of cream cheese frosting, creates a delightful contrast. The sweetness harmonizes perfectly with the slight bitterness of cocoa. The inviting texture melts in your mouth, leaving you craving more.
This Gluten-Free Red Velvet Bundt Cake transcends the ordinary, serving as a centerpiece for any occasion. Whether it’s a festive celebration, a cozy family gathering, or a simple treat, it adds an elegant touch, enhancing its visual appeal while providing an ideal surface for frosting. Adorn it with a luscious cream cheese glaze, sprinkle it with powdered sugar, or top it with fresh berries for a pop of color and a burst of freshness.
Baking this gluten-free red velvet bundt cake is an immersive experience. The enticing aroma of vanilla and cocoa fills the kitchen, creating a warm and contented atmosphere. You actively participate by measuring, mixing, pouring, and baking simple ingredients to create a delectable masterpiece. The profound satisfaction of witnessing its transformation in the oven is unparalleled.
Ingredients
½ cup + 1 tablespoon sweet rice flour
½ cup white rice flour
½ cup + 1 tablespoon tapioca flour
¼ cup brown rice flour
¾ teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 stick unsalted butter, room temperature or ½ cup oil
1 ½ cup granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup whole milk, room temperature/ buttermilk
8 oz sour cream, room temperature
½ cup of cocoa
1 teaspoon salt
2 teaspoons apple cider vinegar
6 tablespoons red food coloring or you can use a dye free packet
½ package of mini chocolate chips
Preparation
Preheat the oven to 350 degrees Fahrenheit.
Lightly coat a bundt pan with gluten-free cooking spray.
In a medium bowl, sift together the sweet rice flour, white rice flour, tapioca starch, brown rice flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
Using a hand mixer, whisk the egg whites in a medium bowl, starting at low speed and gradually increasing to high speed until soft peaks form. When the beater is removed, a peak should rise and the very tip should fall.
In the bowl of a stand mixer equipped with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, approximately 3 minutes.
With the mixer on low speed, add the egg yolks and vanilla and almond extracts, mixing until fully combined.
Maintaining the low speed, gradually add the dry ingredients in three batches, alternating with the sour cream and milk, mixing until just combined.
Using a rubber spatula, fold in one-third of the whipped egg whites to loosen the batter. Then carefully fold in the remaining whipped egg whites until nearly combined. Fold in the sprinkles just until evenly distributed.
Pour the batter into the prepared bundt pan and use an offset spatula to spread it into an even layer. Gently tap each cake pan 1-2 inches off the counter several times to release any large air bubbles.
Bake for 29-33 minutes until the cake springs back when gently pressed in the center and a toothpick emerges dry or with a few moist crumbs. This cake will appear very light and airy in texture when gently pressed, so exercise caution to avoid overbaking it.
Remove from the oven. Allow the cake to cool in the pan for 10 minutes, then invert the cake onto a wire rack to cool completely. To accomplish this, I place a large wire rack or sheet pan over the baking pan and, holding it together, carefully flip the cake to release. Remove the parchment paper, then place a wire rack over the top, and carefully flip the cake right side up.
Slice and serve.
Notes