Mini Gluten Free Red Velvet Bundt Cakes with Cream Cheese Glaze

Happy almost Halloween!! It’s definitely a different feel this year, stuck inside and terrified of something we can’t see or touch but that is all-too-real. Not quite the Halloween scare we were all hoping for – though I heard that some car washes have transformed themselves into drive-through haunted houses if you’re craving even more scariness this weekend! In all seriousness, though, there are tons of people who wake up every day afraid for their life, whether that be because of COVID (wear a mask, it’s really not that hard), or because of the color of their skin. STILL. In 2020. In the wealthiest nation in the world and also the most hell-bent on maintaining corrupt law enforcement agencies who protect and serve their own and brush murder under the rug, and “justice” systems that were originally built to keep people of color in chains. We must change this. We must vote at every level of government (local is just as important!!) to defund and move on from these hateful, racist groups.

So, if you’re looking for scary movies to watch, watch the “13th” – on Netflix or YouTube – that details how the 13th amendment created loop holes for the continued subjugation of black and brown people, or watch “I am Not Your Negro” about the abhorrent ways black and brown bodies were and are treated in this country. And so many others. Or, in true horror movie form, watch “Get Out.” Every day we have a chance to educate ourselves on things that are important and Halloween is no different.

In regards to this recipe, heck, throw on some red simple sirup and you have yourself a handful of mini vampire gluten free red velvet bundt cakes for your Halloween party of two. Or stay tuned for a Halloween cake coming to the blog later today! Or make anything pumpkin related because, why not: pumpkin swiss roll, pumpkin chocolate chip bundt cake, or these pumpkin madeleines!

Print Recipe

Mini Gluten Free Red Velvet Bundt Cakes

These are the perfect tea time accompaniment (or Halloween treat) – classic red velvet topped with silky cream cheese glaze

Prep Time35 minutes mins

Cook Time22 minutes mins

Cooling Time30 minutes mins

Course: Dessert

Cuisine: American

Diet: Gluten Free

Keyword: bundt, bundt cake, cream cheese, cream cheese frosting, gluten free, halloween, mini, mini bundt, red velvet

Servings: 6 bundt cakes

Calories: 400kcal

Author: Amelia Farber

Equipment

• 6-cake Mini bundt pan
• Electric mixer

Ingredients

For the bundt cakes:

• 3/4 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
• 1/4 Cup packed blanched almond flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 Tbsp cocoa powder
• 1 large egg plus 1 egg white
• 1/4 Cup plus 2 Tbsp canola oil
• 2 Tbsp salted butter melted
• 1/2 Cup white sugar
• 1 Tbsp red gel food coloring
• 1 tsp vanilla extract
• 1/4 Cup plus 2 Tbsp sour cream
• 2 Tbsp milk

For the cream cheese glaze:

• 1/2 Cup salted butter room temp
• 1 8 oz package cream cheese
• 1 1/2 Cups sifted powdered sugar
• 1 tsp vanilla extract
• 1/2-1 Cup milk

Instructions

• First, make your bundt cakes! Preheat the oven to 350° Fahrenheit and generously grease a 6-indent mini bundt pan with butter (not cooking spray), then set aside. In a medium bowl, combine the egg plus egg white, oil, melted butter, sugar, food coloring, and vanilla whisk until fully combined. Add in the flour, almond flour, baking powder and soda, and salt and whisk to combine. Finally, add in the sour cream and milk and whisk until smooth. Spoon batter into the 6 mini bundts until they're near the top, then bake for 20-25 minutes or until a skewer inserted into a bundt cake comes out clean. Let bundts cool completely until turning out onto serving plates.
• While bundt cakes are cooling, make the cream cheese glaze. In a medium bowl, using an electric mixer, beat together the butter and cream cheese until smooth. Add in 1 cup of the powdered sugar and beat until combined, then add the vanilla and 1/2 cup of the milk and continue to beat. Add the remaining powdered sugar and milk and beat until smooth. Continue to add milk if the glaze is still too thick – you're going for a pourable, thinner consistency but you're welcome to keep it thicker if you'd like! Then either pipe the glaze over the bundts or spoon it on top and serve!

Tag @sisterssansgluten on Instagram if you snap a photo of your cakes!

Food photography and styling by Amelia Farber