Gluten Free Red Velvet Pound Cake
Author: 
 
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.
Recipe by Let's Be Yummy at https://letsbeyummy.com/2015/06/02/gluten-free-dairy-free-red-velvet-pound-cake-recipe/