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
Servings: 6 bundt cakes
Calories: 400kcal
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!