There are so many things that I should tell you about this gluten free Red Velvet Cake. I should tell you about how I baked it this morning while wearing a wrap dress, floral apron, high heels and pearls and looked like I had stepped right out of the 1950s. I should tell you how much my co-workers enjoyed this third cake that I could not bring myself to eat even though it is so delicious. (I am sugared out!). I should tell you how tender, moist and perfect this cake was and how no one could tell that it was gluten free.
I should…but it’s 11:00 PM and it’s time for this gluten free cook to head to bed. Enjoy the recipe, especially those of you who are planning on making it for your birthdays!
For more yummy gluten free recipes like this, check out my ebook, The Gluten Free Survival Guide. I’ve packed it full with all of my favorite GF recipes, like waffles, pancakes, scones, tortillas and bread. I know you’ll love the recipes as much as we do!
1 3/4 c. canola oil
1 1/2 c. sugar
2 eggs, beaten (room temp)
1 c. brown rice flour
3/4 c. sorghum flour
3/4 c. tapioca starch
1 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt
1 c. buttermilk (or 1 Tbsp cider vinegar and 1 c. milk substitute)
1 tsp. vanilla
1 oz. red food coloring (this is one of the McCormick’s bottles)
1 Tbsp. cocoa
1 box confectioner’s sugar
8 oz. cream cheese (can sub vegan cream cheese)
1 stick butter (room temp)
1 c. chopped nuts (optional)
1 tsp vanilla
1. Preheat the oven to 350 degrees F.
2. Use a mixer to cream oil and sugar. With the mixer still going, add one egg at a time and beat until the eggs are thoroughly incorporated. (This step creates an emulsion that holds the batter together)
3. Mix all of the dry ingredients together in a separate bowl. Make sure they are well mixed, either by sifting the flours or whisking them.
4. Add the flour to the oil and sugar mixture in four parts. Alternate the flour with the buttermilk. You should begin and end with dry ingredients and each part should be mixed in completely before you add the next. (If you were to start with the liquids the emulsion would break.)
5. Make a paste of the cocoa, red food coloring, and vanilla and gently stir it into the batter.
6. Pour the batter into two greased and floured round cake pans. Bake at 350 degrees F for approximately 25 minutes. (A toothpick stuck into the middle of the cake should come out clean when the cake is done)
7. When the cakes have completely cooled, frost with Cream Cheese Frosting.
1. Cream the confectioner’s sugar, cream cheese, and butter.
2. Mix in the vanilla and chopped nuts.
3. Spread over cooled cake.