Gluten Free Dairy Free Red Velvet Pound Cake Recipe

Moist, rich and sinfully sweet taste found in this Red Velvet Pound Cake!

Can you have too many Red Velvet recipes?  I mean, really, is there any form of Red Velvet goodness that would not be a bite of heaven?

I love my Red Velvet Cake, my Red Velvet Crinkle cookies and now I have decided to try my baking hand at Red Velvet Pound Cake.

I don’t know if it is that beautiful color of red or the rich flavor of the ingredients, but whatever is the cause, I love, love, love Red Velvet recipes.

My family loves pound cake.  I would have thought they would prefer the Red Velvet Cake with that delicious cream cheese icing but they quickly set me straight: with the iced cake they have to
be somewhat civilized by sitting down with a plate and fork to eat it (did I mention it is so moist you cannot hold a piece of that cake in your hand without having it in several pieces?).  They specifically requested that Red Velvet deliciousness in something they could grab and enjoy on the go. Pound Cake it is!

The texture of this Red Velvet Pound Cake did not disappoint. It is incredibly moist and the sweet flavor is mmm, mmm, mmm with closed eyes and a wide smile on my face!

This Red Velvet Pound Cake is so easy to make, so that is an extra bonus: tastes fantastic and is made easily and quickly.  A win-win recipe.

I would like to say this cake could be frozen to enjoy later, but I have never had enough left to make it to the freezer!!  I guess the next time I whip this up, I will double it and freeze at least half of one of the cakes.

Please try this easy, moistly delightful Red Velvet Pound Cake for another chapter in my Red Velvet adventure!

Gluten Free Red Velvet Pound Cake

 

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Author: lets be yummy

Ingredients

• 1½ cups Shortening
• 3 cups Sugar
• 2 teaspoons gf Vanilla Extract
• 1 small bottle Red Food Color
• 7 eggs (room temperature)
• 3 cups Pamela's Artisan GF Flour Blend
• Dash of Salt
• 1 cup Almond Milk or any non dairy milk
• *Icing

Instructions

1. Preheat oven to 325 Degrees.
2. Grease Bundt Pan.
3. Cream shortening and sugar.
4. Add vanilla and food coloring.
5. Add eggs one at a time and beat after each egg.
6. Sift flour and salt.
7. Alternate flour mixture and milk, starting and ending with the flour mixture.
8. Pour into greased bundt pan.
9. Bake for 1 hour - 1 hour and 15 minutes or until a cake tester comes out clean.

Notes

*I really like this cake without icing or a glaze. I did use one for the picture. I used my icing recipe from my red velvet cake recipe and left out the shortening to make it runny. It taste good but the cake does absorb it.

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