Saturday, October 16, 2010

Gluten Free Red Velvet

One of my friends husbands LOVES red velvet. I do too. But since we cut out gluten, this is my take on it gluten free. Try it and see if you can tell the difference.

Gluten-Free Red Velvet Cake

* 4 tablespoons unsweetened cocoa powder
* 1 ounces red food coloring (if you are food dye intollerant, leave this out, it is only to make it red. big deal)
* 1 cup buttermilk
* 1 teaspoon salt
* 1 teaspoon vanilla extract
* 1 cup vegetable oil
* 2 cups white sugar
* 3 eggs
* 1 1/4 cups rice flour, sifted
* 3/4 cup of potato flour, sifted
* 1/2 cup of tapioca flour, sifted
* 1 1/2 tsp xantham gum
* 2 teaspoons baking soda
* 1 teaspoon white vinegar
* 1 cup heavy whipping cream
* 1 cup white sugar
* 1 cup butter
* 1 teaspoon vanilla extract

Grease two 9 inch round pans. Preheat oven to 350 degrees F. Make a paste of cocoa and food coloring. Set aside.

Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the oil and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter.

Pour batter into prepared pans. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve.

Icing: Add all ingredients to kitchenaid mixer. beating until icing reaches spreading consistency.

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