GLUTEN FREE RED VELVET CAKE MIX RECIPES

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GLUTEN-FREE RED VELVET CAKE RECIPE - BETTYCROCKER.COM



Gluten-Free Red Velvet Cake Recipe - BettyCrocker.com image

Eating gluten free? You don't have to pass up chocolate cake now that there is a delicious gluten free cake.

Provided by Betty Crocker Kitchens

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Gluten Free devil's food cake mix
1 cup buttermilk
1 tablespoon gluten-free red food color
1/4 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 1/4 cups Betty Crocker™ Whipped cream cheese frosting (from 12-oz container)
Unsweetened baking cocoa, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
  • In large bowl, beat cake mix, buttermilk, food color, baking soda, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
  • Place cake on serving plate. Frost top and sides of cake with cream cheese frosting; sprinkle with cocoa. Cut into 4 rows by 3 rows.

Nutrition Facts : Calories 320 , CarbohydrateContent 44 g, CholesterolContent 75 mg, FatContent 2 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 350 mg, SugarContent 29 g, TransFatContent 1 1/2 g

GLUTEN-FREE RED VELVET CAKE RECIPE | ALLRECIPES



Gluten-Free Red Velvet Cake Recipe | Allrecipes image

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

2 cups gluten-free all purpose baking flour (such as Bob's Red Mill®)
½ teaspoon cornstarch
½ cup unsweetened cocoa powder
½ teaspoon gluten-free baking powder
¾ cup butter, softened
1 cup avocado - peeled, pitted, and pureed
1?½ cups applesauce
3 cups white sugar
1 tablespoon white vinegar
1 cup buttermilk
1 teaspoon vanilla extract
5 eggs, separated
1 teaspoon cream of tartar
1 drop red food coloring, as desired

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

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