Red White And Blue Eggless Bundt Cake

My Fave Fourth of July Eggless Cake Recipe

The Fourth of July is a holiday we love! It is typically a night when family, friends, and neighbors get together around delicious food and fireworks! And this super-patriotic Red, White, and Blue Eggless Bundt Cake is one of my favorite ways to add to the cookout feast. It’s tender, moist, and luscious, and it comes together easily. If you have any leftovers, which I doubt, this cake is wonderful for breakfast, afternoon snacks, or dessert. I made this cake from scratch, but if you want to use a cake box mix, check out my post about How to Make a Cake Mix Box without Eggs. So, if you are looking for a super fun, patriotic dessert idea, this Red, White, and Blue Eggless Bundt Cake is your answer. Show off your patriotic spirit with this fun, festive, and very colorful July 4th Bundt Eggless Cake!

Steps to Make Fourth of July Eggless Cake

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down). For the Cake:

Sugar: Regular white granulated sugar o caster sugar. Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Vanilla extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract! Flour: For this recipe, I used self-rising flour. However, you can also use all-purpose flour if that is what you have handy. In that case, add 3 teaspoons of baking powder and a teaspoon of salt. Milk: For baking, I like to use whole milk. However, you can use any milk you have handy. Vinegar: You can use apple cider vinegar or white vinegar Food Coloring: You will need red and blue gel food colors. I recommend using gel or paste food colors since they are highly concentrated, and you’ll end up using less.

For the Glaze:

Confectioners’ sugar Milk Pinch of salt Red, white and blue sprinkles (optional)

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This recipe is egg- and nut-free, but you can adapt it to other food allergies.

Gluten-Free

Substitute all-purpose flour for 1-to-1 Gluten-Free flour mix. My favorite brand is Better Batter Original All Purpose Flour Blend. Cup4Cup will also work fine, but the texture will be slightly different.

Dairy-Free

Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:

Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks.

To freeze just follow these simple steps:

Let the cake cool completely. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn. Place inside a large freezer Ziploc bag and freeze for up to 2 months.

Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.