GLUTEN-FREE RED VELVET CAKE RECIPE | ALLRECIPES
Made for a friend with celiac disease. I managed to get this cake to be light and fluffy, not the dense brick that most GF cakes become. This recipe is adapted from a red velvet cake recipe, but there were so many changes that it is pretty much my own creation now. Frost with your favorite buttercream or cream cheese frosting.
Provided by evenstareleni
Categories Desserts Cakes Red Velvet Cake Recipes
Total Time 2 hours 45 minutes
Prep Time 15 minutes
Cook Time 1 hours 30 minutes
Yield 1 10-inch cake
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch springform pan, using gluten-free flour. In a bowl, sift together the gluten-free baking flour, cornstarch, cocoa powder, and baking powder. If mixture seems clumpy, sift again.
- Place the butter, avocado, applesauce, sugar, vinegar, buttermilk, and vanilla extract into the work bowl of a food processor, and pulse several times; process until well blended. Mix in the egg yolks, and process again. Scrape the mixture into a large bowl.
- In a separate mixing bowl, beat the egg whites with cream of tartar using an electric mixer until the whites form stiff peaks. Gently fold the egg whites into the avocado mixture, then fold in the flour mixture, being careful to retain as much fluffiness in the batter as you can. Gently mix in red food coloring. Pour the batter into the prepared springform pan.
- Bake in the preheated oven until the center is set and a toothpick inserted into the cake comes out clean, about 1 1/2 hours. Allow to cool. Since the cake is gluten-free, it may sink a little while cooling. When cool, remove from springform pan for decorating.
Nutrition Facts : Calories 387.4 calories, CarbohydrateContent 58.5 g, CholesterolContent 108.8 mg, FatContent 17.1 g, FiberContent 2.8 g, ProteinContent 4.6 g, SaturatedFatContent 8.7 g, SodiumContent 155.5 mg, SugarContent 54.4 g
GLUTEN FREE RED VELVET CAKE | ALLRECIPES
This is the cake I am having made for my wedding. It was certainly a challenge to find somebody to use my recipe and to do it gluten free!
Provided by ktonks
Categories Desserts Cakes Wedding Cake Recipes
Total Time 1 hours 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 1 9-inch layer cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl.
- In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.
Nutrition Facts : Calories 398.7 calories, CarbohydrateContent 49.8 g, CholesterolContent 31.8 mg, FatContent 21.4 g, FiberContent 2.7 g, ProteinContent 3.9 g, SaturatedFatContent 3 g, SodiumContent 198 mg, SugarContent 27.8 g
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