Red Velvet Bundt Cake

5 from 1 vote

Nothing says celebration like a soft and moist red velvet bundt cake! It's naturally made gluten free and dairy free and perfectly paired with a sweet cream cheese icing. With hints of chocolate flavor and it's signature bright red color, this bundt cake is perfect for Christmas too!

Prep Time20

Cook Time1

Total Time1 20

Course: Cake

Cuisine: American

Keyword: christmas bundt cake, dairy free bundt cake, gluten free bundt cake, red velvet bundt cake

Servings: servings

Calories: 353kcal

Author: Ansley Beutler

Ingredients

For the cake

13 oz coconut milk full fat
2 tablespoon apple cider vinegar
3 eggs
⅓ cup coconut oil melted and cooled
½ tablespoon vanilla
1 ½ cup coconut sugar
2 ½ cup almond flour
¾ cup tapioca flour
3 tablespoon cacao powder
3 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
2 teaspoon red food coloring

For the icing

3 oz dairy free cream cheese softened
⅔ cup powdered sugar
1 tablespoon almond milk sub any type of milk or water

US Customary - Metric

Instructions

Preheat oven to 350 F. In a bowl, beat together the coconut milk, apple cider vinegar, eggs, coconut oil, vanilla, and coconut sugar. You can use a stiff whisk for this, a hand mixer, or a stand mixer with the paddle attachment. Mix well until creamy.
Slowly add the almond flour tapioca flour, baking powder, baking soda, and sea salt to the bowl while still mixing. Only mix until the flours are incorporated. Then add the food coloring and mix to distribute and the batter had turned a bright red color. Depending on the type of food coloring you use, you may need to add a little more coloring. Set the batter aside.
Grease your bundt pan well with coconut oil. I like to use a sandwich bag for this and will stick my hand inside to prevent a big mess. Coat the inside of the bundt pan well with oil - paying extra attention to the center piece and the sharp edges around the sides. You want a nice coating of oil all over the pan.
Pour the batter into the greased bundt pan. Tap the pan on the counter a few times to even off the top before baking in the oven for 1 hour until the edges of the cake start to pull away from the sides. Let the cake cool down completely before removing.
While the cake is cooling in the pan, prepare the cream cheese icing by mixing the softened cream cheese, powdered sugar, and almond milk in a small bowl with a spoon, whisk, or hand mixer. Mix until smooth and creamy. Set aside until ready to top the cake.
To remove the cake, run a thin knife around the edges of the pan and around the center piece to make sure the cake isn't sticking anywhere. I also like to shake the pan gently up and down to make sure the cake has released - you should feel the weight of the cake moving around inside the pan.
Place a serving platter, flat plate, or a cake stand upside down on top of the bundt pan. Firmly grasp both the platter with the palms of your hands and the bundt pan with your fingers and flip the cake over so it's now right side up on top of the platter. Gently tap the pan on the platter to release the cake. If you find the cake isn't releasing, flip it back around and run the knife around it to find out where it's sticking and repeat.
Drizzle the cream cheese icing over the top of the cake and allow it to run down the sides. It will harder after about 15 minutes which will make it easier to slice and serve.
When ready to enjoy, slice into pieces with a sharp knife and serve!

Notes

Red food dye : A gel red food dye is best in this recipe so ensure it won't change the consistency of that batter. If you want to use a natural and plant based food dye, this one is great. To make this paleo friendly, I recommend making your own red food dye.

Storing : Store this cake in an airtight cake tin where it will keep for up to 3 days out on the counter or a week in the fridge. The icing on top will be softer when left at room temperature and will be more solidified in the fridge. I recommend removing it from the ridge to allow it to come to room temperature for about 15 minutes before serving.

Freezing : If you want to freeze the cake, wrap the cake tightly in plastic wrap without the icing. It will keep for 3 months in the freezer. Thaw the cake out on the counter or in the fridge overnight before serving. When ready to enjoy, prepare the icing and pour over top a few minutes before serving.

Nutrition