Comments on: Gluten Free Red Velvet Cake

By: Jamie’s Recipes | Some Gluten Free Love

Jamie’s Recipes | Some Gluten Free Love — Thu, 04 Feb 2010 16:50:48 +0000

[...] GLUTEN FREE RED VELVET (CUP)CAKES from Gluten Free Cooking School [...]

By: Libby

Libby — Thu, 04 Feb 2010 02:12:20 +0000

I like this recipe a lot, however, its not true that the emulsion would break. As long as you have enough flour the cake will hold itself together. You need to be more concerned about emulsions in traditional baked goods with wheat, not GF or with icings. I mixed it all and it came out perfect. I also added more cocoa, about 1/3 cup.

Thanks for the recipe!

By: Linda

Linda — Fri, 01 Jan 2010 23:27:33 +0000

OMG, this is the most delicious cake I’ve had in 10 years! It seems that right after Christmas, red velvet cupcakes appear everywhere and I just remember loving them as a kid! So I thought I’d try your recipe and it is wonderful! Based on some of the comments, I added an additional tablespoon of cocoa and only about 1/2 ounce of red food coloring. Just perfect! Baked as cupcakes for 20 minutes. The frosting is delicious too. Thank you so much for a yummy treat!!

By: Shanta

Shanta — Tue, 22 Dec 2009 22:59:55 +0000

Thank you Mary Frances,
Awsome recipe. My whole family enjoyed the velvet cake. I Made this for my son, who is allergic to wheat, milk, soy, eggs, e.t.c. He is 6 years old now and going to be 7 in comming April. This will be great as his birthday cake.
I followed the substitues suggested by Simone. Also I substitued corn flour for Brown rice flour and amaranth for Sorghum flour. I did not use the red dye or chocolet. But the result is awsome. The texture and flavour are excellent.

This site is a life saver. Thank you guys.

By: Heather R

Heather R — Fri, 11 Dec 2009 18:20:36 +0000

I have made this recipe 4 times, now. I think, even though, it does call for a lot of oil, it is worth it. I substituted some butter and it just wasn’t as good. I added more cocoa and found it improved the flavor as well. I agree with other comments that it doesn’t need so much red dye.
I have quite a group of gluten-free friends (one of which is believed to be the oldest living celiac in the US, she has been GF for 70 years), they all said this was the best cake they ever tasted. (and we have a really good gf bakery down the street) I served these as cupcakes at my Mom’s Christmas party last week. No one knew they were gluten free. Several people were going up for seconds. When I was seen eating one, my friend said, “oh no! you’re going to get sick!” That was when I admitted that they had no wheat in them, It turned a lot of heads to hear that. It is a great recipe! Thank you!

By: Kathy

Kathy — Mon, 07 Dec 2009 03:54:46 +0000

Thank you so much! I was diagnosed about a year ago and this wonderful cake is giving me my spark back! Now I can take something wonderful to work and enjoy rather than stress. I did make one change to overcome the oil issue. At Walmart I chose puree mixed fruit. Both containers replaced one cup of oil. The cake was moist and great! My friends that helped with the taste test, noticed a slight baking soda after taste, which did go away the next day. Next time I will leave out the salt and add a tbs of hot water. The fruit may have changed the balance of flavor slightly. My original thought was to find baby puree plumbs, which are at Whole Foods. Next time O will use three small jars of plumbs. I will also play with the recipe to leave out the cocoa and food color, and substitute aricot puree and almond extract. I live in high altitude am very pleased. Thank you so much!

By: I Made It Myself: Gluten Free Red Velvet Cupcakes « Everybody’s Invited!

Wed, 02 Dec 2009 01:22:42 +0000

[...] looked at several recipes for gluten free red velvet cake before settling on this one from the Gluten Free Cooking School. Of course, I had to go to two places to find the specialty [...]

By: Simone

Simone — Thu, 26 Nov 2009 01:27:19 +0000

Great recipe! I made them today for Thanksgiving tomorrow for my 5 year old who is gluten/milk/casein/egg/peanut free.

I substituted applesauce for the eggs (1/2 cup total). I took the advice of your other readers regarding the oil; I used 1 cup of canola oil instead of 1 and 3/4 cups. In place of the buttermilk (since he is milk free), I used your suggestion of apple cider vinegar and soy milk instead.

The result was perfection! Soft, and tasty! I could not bring myself to use an entire bottle of food coloring so I used 3/4 of a 1 oz bottle and it was fine. Probably could have used less. Thanks so much! This is my first effort in making something like this as my sons diagnosis is new. So proud of myself!

By: Leah

Leah — Sat, 31 Oct 2009 17:29:22 +0000

I agree with another reviewer about the amount of oil in this cake. I have only nibbled on some scraps of the cake so far since I am serving it for a party tonight. The little bites that I have had seem pretty oily. I will post anther review tomorrow after after having had a proper piece. This might help those who are questioning the quantity of oil in the batter. It does look beautiful so far!

By: susie

susie — Sat, 31 Oct 2009 15:05:48 +0000

What is a bit more cocoa? Would you double it? Thank you, Susie