Instant Pot Red Velvet Bundt Cake

Y’all! I am so giddy right now! I present to you an allergy-friendly Instant Pot red velvet bundt cake. This recipe is soy-free, gluten-free, and can be dairy-free (use vegan soy free butter and plant-based milk). This gluten-free red velvet cake is drizzled with sweet icing and each bite will have your taste buds dancing a jig. However, be warned. Your family will devour it faster than it took you to make it. 

 

Instant Pot Red Velvet Bundt Cake

 

You will end up with a phenomenal red velvet bundt cake when you choose to bake it in your Instant Pot.  This gorgeous bright red cake is moist, light, drizzled with luscious white icing looks like it came out of a magazine. This recipe is perfect for Valentine’s day, anniversary, or any special occasion throughout the year. 

After my youngest son was diagnosed with a soy allergy, I wanted to create an allergy-friendly red velvet cake that he, as well as the rest of the family, could enjoy. After a little creativity and a lot of testing, I have perfected an allergy friendly red velvet cake recipe! Can I add that trying and testing cakes isn’t such a bad job to have in the world either? My husband graciously (and happily) donated his time. 

 

Making Red Velvet Bundt Cake in the Instant Pot 

You might be thinking “why would you want to make your red velvet bundt cake in the Instant Pot vs. the oven?” Nothing is stopping me from creating this in the oven. However, allow me to say, my Instant Pot is my best kitchen friend.

This electric pressure cooker is magical and works excellent for making your favorite main dishes as well as desserts. Unfortunately, I know many who have limited the Instant Pot to strictly side dishes and a very few main dishes.  

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Because it is a pressure cooker, it is like a vacuum sealed device that will bake your bundt cake in a hurry, but leave it absolutely moist and delicious. When the timer goes off, and you pull your bundt cake out of the Instant Pot, you will be amazed at how perfectly it has cooked.

I can’t tell you how many times I’ve tasted dried bundt cake at social gatherings that were made in the oven.  

 

The key is finding a bundt cake that fits perfectly into your Instant Pot. Because of the technological advances of the world we live in, you can always order a bundt pan that fits into your Instant Pot and have it delivered in 2 days thanks to Amazon Prime! So, if you can’t find the right size in your stores, buy one online and have it shipped. You don’t want to miss out on the best bundt cake recipe. 

More Desserts You Can Make in the Instant Pot (note – not all are allergy friendly but can be made allergy friendly with substitutions):

 

The Best Instant Pot Red Velvet Bundt Cake 

Okay, guys, you need to tell your friends, family, and any stranger you come across. I had high hopes for this recipe, but the result was epic. If you love red velvet, you will love this recipe. Plus, even though it is gluten-free and soy free, it can be made for anyone and they won’t even know it uses a gluten-free flour. 

Is Red Velvet Cake Just Chocolate Cake

To get that deep red color in your cake, you will get a red that is considered to be “red velvet.”  While you use cocoa and food coloring to get the color, it does offer a slightly different taste because of all the ingredients used compared to a straight chocolate cake recipe.

What Flavor is Red Velvet 

Red velvet is well-known because that red stands out in a line up of cakes. The flavor is mild chocolate, that is light and moist in texture as well. Red velvet has a taste of its own. 

How Did Red Velvet Come About 

It is rumored that the original red velvet cake was made in the 1920s in a New York City Hotel called Waldorf Astoria. Thirty years later, red velvet began to take over the south by popular demand. 

As you can see this is a straight forward and easy to follow dessert. Perfect for Valentine’s Day, an anniversary, birthday, or just a weeknight treat, it is a crowd pleasing cake that everyone will love.

So, let’s jump into the steps and how to’s…….

Instant Pot Red Velvet Cake

Makes – 1 (6 or 7 inch) Cake

Ingredients

For the Cake
  1. 1 cup Gluten Free Flour Blend (I used Bob’s Red Mills Gluten Free 1-to-1 Baking Flour for this)
  2. 2 tablespoon of Cocoa Powder
  3. ½ teaspoon of Baking Powder
  4. ½ teaspoon of Baking Soda
  5. A pinch of Salt
  6. ¾ cup of organic Sugar
  7. ½ cup of Soy Free or Vegan Butter, softened
  8. 1 Large Egg
  9. ½ cup of Milk of Choice (you can use almond or whatever too here)
  10. 1 teaspoon of Vanilla Extract
  11. 1 teaspoon of White Vinegar
  12. 1 (oz.) bottle of Red Food Color
For the Glaze
  1. ¼ cup of Soy Free or Vegan Butter, softened
  2. 2 cups of organic Confectioners’ Sugar
  3. 2 tablespoon of Milk of Choice (again you can use almond here too)
  4. 1 teaspoon of Vanilla Extract

Nordic Ware 51322RD 6-Cup Bundt Pan, MulticolorNordic Ware 51322RD 6-Cup Bundt Pan, MulticolorNordic Ware 51322RD 6-Cup Bundt Pan, MulticolorBobs Red Mill Gluten-Free 1-to-1 Baking Flour, 5Lb/80oz Bag (Pack of 2)Bobs Red Mill Gluten-Free 1-to-1 Baking Flour, 5Lb/80oz Bag (Pack of 2)Bobs Red Mill Gluten-Free 1-to-1 Baking Flour, 5Lb/80oz Bag (Pack of 2)Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and SterilizerInstant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure CookerInstant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer

 

Instructions

1) In a large bowl, shift together the gluten-free flour blend, cocoa powder, baking powder, baking soda, and a pinch of salt. Keep aside.

2) In another large bowl, beat the softened vegan butter along with the sugar for 2 to 3 minutes, or until creamy and fluffy.

3) Add the egg, milk, vanilla extract and beat for another minute.

4) Now add the entire bottle of red food color along with the vinegar. Beat for another few seconds.

5) Slowly add the flour mix, about ½ cup at each time and gently fold in with a spatula. Do not over mix.

6) Pour the prepared batter into a well-greased and floured 6 or 7 inch round pan. I used a 6-cup mini Bundt pan. Cover the cake pan tightly with foil.

7) Add about 1½ cups of water in the Instant Pot insert. Place the cake pan on a trivet and gently lower it in the Instant Pot. The water should not touch the pan.

8) Select the “Pressure Cook” mode and adjust the time with the “- / +” to 30 minutes.

9) When Instant Pot beeps, let the pressure release the natural way for about 10 minutes and then turn the pressure valve to the “Venting” position to do a quick release.

10) Carefully take out the trivet. Open the foil. The cake should be set and not jiggly at all. Let it cool completely on a cooling rack.

11) While the cake cools, prepare the glaze.

12) Beat the softened butter with the confectioner’s sugar until thick, smooth and creamy.

13) Add the vanilla extract and the milk and beat for another few minutes. The glaze should be thick yet pourable. If it is too thick, add a teaspoon or two of milk. If it is too runny, add ¼ cup of sugar and beat for 30 seconds.

14) Drizzle the glaze over the cooled red velvet cake.

15) Serve immediately. Store the leftover in an airtight box in the fridge.

Notes

  • The Bob’s Red Mills Gluten Free 1-to-1 Baking Flour works like a charm in this recipe. This blend already contains Xanthan Gum. Check the label of your GF flour blend. If it does not contain any Xanthan Gum, add ¼ teaspoon of Xanthan Gum during the shifting step. Xanthan gum acts as a binder to GF flour and gives it a bit of elasticity and structure. Do not skip this ingredient.

That’s it! You will soon be on your way to winning the hearts and taste buds of whoever you decide to make this delicious dessert for! Did I mention that Valentine’s Day is just a few weeks away?

 

Don’t forget to print out the Recipe for later! 

Instant Pot Red Velvet Bundt Cake

Instant Pot Red Velvet Bundt Cake

This recipe is soy-free, gluten-free, and can be dairy-free (use vegan soy free butter and plant-based milk). This gluten-free red velvet cake is drizzled with sweet icing and each bite will have your taste buds dancing a jig.

Ingredients

  • 1 cup Gluten Free Flour Blend (I used Bob’s Red Mills Gluten Free 1-to-1 Baking Flour)
  • 2 tablespoon of Cocoa Powder
  • ½ teaspoon of Baking Powder
  • ½ teaspoon of Baking Soda
  • A pinch of Salt
  • ¾ cup of Sugar
  • ½ cup of Soy Free or Vegan Butter, softened
  • 1 Large Egg
  • ½ cup of Milk of Choice
  • 1 teaspoon of Vanilla Extract
  • 1 teaspoon of White Vinegar
  • 1 oz. bottle of Red Food Color
  • For the Glaze
  • ¼ cup of Soy Free or Vegan Butter, softened
  • 2 cups of Confectioners’ Sugar
  • 2 tablespoon of Milk of Choice
  • 1 teaspoon of Vanilla Extract

Instructions

  1. In a large bowl, shift together the gluten free flour blend, cocoa powder, baking powder, baking soda, and a pinch of salt. Keep aside.
  2. In another large bowl, beat the softened butter along with the sugar for 2 to 3 minutes, or until creamy and fluffy.
  3. Add the egg, milk, vanilla extract and beat for another minute.
  4. Now add the entire bottle of red food color along with the vinegar. Beat for another few seconds.
  5. Slowly add the flour mix, about ½ cup at each time and gently fold in with a spatula. Do not over mix.
  6. Pour the prepared batter into a well-greased and floured 6 or 7 inch round pan. I used a 6-cup mini Bundt pan. Cover the cake pan tightly with foil.
  7. Add about 1½ cups of water in the Instant Pot insert. Place the cake pan on a trivet and gently lower it in the Instant Pot. The water should not touch the pan.
  8. Select the “Pressure Cook” mode and adjust the time with the “- / +” to 30 minutes.
  9. When Instant Pot beeps, let the pressure release the natural way for about 10 minutes and then turn the pressure valve to the “Venting” position to do a quick release.
  10. Carefully take out the trivet. Open the foil. The cake should be set and not jiggly at all. Let it cool completely on a cooling rack.
  11. While the cake cools, prepare the glaze.
  12. Beat the softened butter with the confectioner's sugar until thick, smooth and creamy.
  13. Add the vanilla extract and the milk and beat for another few minutes. The glaze should be thick yet pourable. If it is too thick, add a teaspoon or two of milk. If it is too runny, add ¼ cup of sugar and beat for 30 seconds.
  14. Drizzle the glaze over the cooled red velvet cake.
  15. Serve immediately. Store the leftover in an airtight box in the fridge.

Notes

The Bob’s Red Mills Gluten Free 1-to-1 Baking Flour words like a charm in this recipe. This blend already contains Xanthan Gum. Check the label of your GF flour blend. If it does not contain any Xanthan Gum, add ¼ teaspoon of Xanthan Gum during the shifting step. Xanthan gum acts as a binder to GF flour and gives it a bit of elasticity and structure. Do not skip this ingredient.

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