Cream Cheese Icing For Red Velvet Cake
The lovely striped crust for this frozen dessert is made with ice cream sandwiches. How many people a gallon of ice cream serves depends on how much each person eats. If each person eats 1 cup, the gallon will serve 16 people because there are 16 cups in a gallon. If a person eats half a cup, approximately the amount in th. After decorating it with pink frosting roses, we transported it 50 miles to the church in the back of a car!
Baking Gluten Free Red Velvet Cake
I never really got a hankerin for red velvet cake until a few years back. Growing up I dont recall it ever being a flavor of cake that even had a boxed mix on the grocery store shelf.
The first time I ever saw red velvet cake was on Steel Magnolias . In the movie, the grooms cake at the tackiest wedding ever was a red velvet armadillo cake.
Ive come to really love red velvet cake in the past couple of years, mainly because its different than all the other cakes and has that slight tang to it, but still has a hint of a chocolate flavor. The ingredients in this gluten free red velvet cake are similar to any other red velvet cake:
- Kims gluten free flour blend or any gf blend of your choice containing xanthan gum .
- Sugar
- Red food coloring
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How To Make Your Own Buttermilk Using Vinegar
I’ve always made my own “buttermilk” instead of purchasing it.
All you need to do is add the vinegar to your milk and let it sit for a few minutes.
Since there really isn’t a dairy-free buttermilk on the market, this makes it easy to make a gluten free red velvet cake dairy free or vegan.
If you handle dairy, you can also use regular milk with the same results.
The vinegar is essential to getting your cake to rise, and it will rise a lot. Almost double!
The vinegar reacts with the baking soda and cocoa powder, just like those volcanos you made in grade school.
Except for making a volcano and a mess, you get a slice of gluten free dairy free red velvet cake.
Of course we help the red along with some food coloring to make it more vibrant, but the chemical reaction between the vinegar, baking soda, and cocoa is how the cake got its name.
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Gluten Free Red Velvet Cupcakes
If you looking for a recipe for gluten free red velvet cupcakes you are in luck! Keep the ingredients as is to make 24 cupcakes, or halve the cake and cream cheese frosting ingredients for 12 cupcakes.
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Can You Taste The Beets In This Cake
Not really. The frosting tastes just like plain cream cheese frosting even the one with a whole teaspoon of beet powder stirred in! In the cake, the beet flavor blends with the cocoa, vanilla, and flavorful flours to create an earthy-tasting base. If you’re looking for it, you get the beet flavor in the finish, but most people wouldn’t be able to guess the secret ingredient if you didn’t give them a hint. The beet does add natural sweetness and moisture, meaning that less sugar and oil are needed to produce a tender crumb.
How To Make This Cake
Preheat the oven to 350 degrees Fahrenheit. Lightly grease and then line two 8 or 9 inch round cake pans with parchment paper and set aside. I used 8 inch pans, if you use 9 inch, the layers will just be a bit thiner.
Sift together all dry ingredients into a large bowl and whisk together. Be sure to spoon and level the flour, do not pack it in or scoop from the bag. Set aside.
In a large mixing bowl or bowl of a stand mixer, beat together the room temperature butter, oil and sugar until well combined. Beat in all remaining wet ingredients except for the food coloring.
Combine the dry ingredients with the wet and whisk together until smooth. Add in the food coloring and whisk until well combined.
Note: You dont have to add food coloring to red velvet cake. It obviously wont be red without it, but the flavor will still be the same! You can try beet extract for a natural color as well.
Transfer to the prepared pans and bake in the center of the oven for 25-32 minutes or until a toothpick comes out clean.
Remove from the oven, let cool for about 10 minutes, then flip onto a cooling rack and let cool completely.
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What Equipment Do I Need
To make my gluten free red velvet cake you just need a few basic bits of equipment.
Of course you’ll want a mixing bowl and a wooden spoon – though an electric mixer helps.
I was gifted this Cuisinart cordless mixer and I am obsessed with it, it’s just so nice to use and the lack of cords makes it easier to whizz round the kitchen.
You’ll also need two 20cm springform round cake tins as well as some baking paper to line them.
Finally, I always use a cake leveller to trim down the tops of my cakes.
You can do this with a knife but a cake leveller like this one is so much easier and more accurate.
Plus with this gluten free red velvet cake, you’ll want to level the cakes so you have the extra red crumbs for decoration.
How To Make Dairy Free Buttermilk
The first tricky thing is that the recipe calls for dairy free milk and apple cider vinegar instead of buttermilk.
I’ve always made my own “buttermilk” instead of purchasing it.
All you need to do is add the vinegar to your milk and let it sit for a few minutes.
Since there really isn’t a dairy-free buttermilk on the market, this makes it easy to make my red velvet cake dairy free or vegan.
If you handle dairy, you can also use regular milk with the same results.
The vinegar is essential to getting your cake to rise, and it will rise a lot. Almost double!
The vinegar reacts with the baking soda and cocoa powder, just like those volcanos you made in grade school.
Except for making a volcano and a mess, you get a slice of dairy free red velvet cake.
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How To Use Gluten Free Flour
when baking with gluten free flour, your results will vary based on the gluten free flour you use.
Please read through my gluten free flour page for very thorough and detailed information about which gluten free flours work well, how to substitute one gluten free flour for another, and for my gluten free flour recipe.
Why Did My Gluten
There are several reason why cakes sink, one is from over beating the batter and adding too much air. Also, cakes often will sink when there is too much moisture.
This is more common in humid climates where added moisture can collect naturally in ingredients such as flour.
When this occurs, cupcakes may rise rapidly and then fall during baking.
In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before itâs had a chance to set up.
All these tips are relevant to most cake and cupcake recipes, not just this Gluten-Free Red Velvet Cake.
OTHER GLUTEN-FREE CAKE RECIPES
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My Gluten Free Red Velvet Cake Recipe
My gluten free red velvet cake recipe is great for a gluten free birthday cake with a delicious vanilla cream cheese frosting.
This recipe makes a 20cm, two-tier cake for sharing, perfect as a celebration cake.
If you make this recipe and love it, please do let me know by or using #theglutenfreeblogger. I love seeing your bakes!
And please do leave a review to let others know you loved it too! It would mean the world to me.
Use Room Temperature Ingredients
Youll also have best results if all the ingredients are at room temperature, except for any ingredients that specify cold or chilled.
Using room temperature ingredients like eggs, butter, and gluten free flours helps your baked goods to bake evenly and correctly.
Think about it, if you use cold eggs, your batter will be colder.
And then it will change how it bakes, or may take longer.
For recipes that rise using steam, this is especially important.
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How Do You Color A Vegan Dairy Free Red Velvet Cake
Red velvet cake got it’s name from its natural reddish hue from the chemical reaction of the vinegar and cocoa powder.
Regular or natural cocoa powder is very acidic and has a bit of a reddish brown color.
A dutch-processed or dark cocoa powder is alkalized resulting in a dark brown color, and a sweeter taste.
For this recipe, it is crucial that you use a natural cocoa powder and not a dutch processed cocoa powder if you want a vibrant red color.
A dark cocoa powder will not have any natural red color, and will be hard to overpower with food coloring.
To get a bright red, gluten and dairy free red velvet cake, you have to help the chemical reaction out a little bit with some kind of coloring.
I always use a concentrated gel food coloring to color my cake.
Classic Gluten Free Red Velvet Cake
| Posted In:Cakes, Christmas, Desserts, Frosting/Icing, Holidays, Valentine’s Day
This classic gluten free red velvet cake is everything you remember red velvet to be. Moist and tender, lightly chocolate cake that is my go-to recipe whenever I want to please chocolate and non-chocolate lovers alike!
Is it age that gives us an appreciation for chocolate? I never would have thought so, until I started serving cake to small children. But it seems, given the choice, little kids will always pick vanilla cake over chocolate.
I have 3 children. Two of them love chocolate. The third, my gluten free son, simply isnt a chocolate lover. With every birthday he celebrates, I expect the chocolate-lover in him to awake.
So far, no go. So when I make his birthday cake, and I want it be something everyone loves, I go with red velvet.
Weve talked about red velvet here on the blog before, but even though I know I might upset some by using red food coloring,* I dont really tire of it. Neither does my family.
My kids love red velvet cake, and even though its really just moist chocolate cake with red food coloring, its real charm lies in its flavor. Its not a deep chocolate cake.
Theres no melted chocolate in the batter, and there isnt even an overwhelming amount of cocoa powder. Its just right, and tends to please chocolate cake lovers and vanilla cake lovers alike.
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How To Make Vegan Red Velvet Cake
To make a vegan gluten free red velvet cake, simply swap the egg in the recipe with a little egg replacer.
My go-to is Bob’s Red Mill’s Egg Replacer, but I also have had great results with a flax egg.
I know many people swear by Ener-G egg replacer. Use your favorite vegan egg replacer!
Because this recipe uses whole eggs I’ve had no problems substituting a egg replacer.
How To Make A Gluten
Preheat oven to 350°F . Position rack in center of oven. Line a 12 serving cupcake pan with paper liners set aside.
In a medium mixing bowl, whisk together flour, baking soda, baking powder, cocoa and salt set aside.
In a large mixing bowl, combine the sugar and oil. Mix in the egg, buttermilk , vanilla, and red food coloring until combined. Stir in the white vinegar and hot coffee .
Add the dry ingredients to the wet ingredients and mix just until combined. Scoop the batter evenly into each cupcake well, about ¼ cup per well.
Bake for 22-24 minutes, or until a toothpick comes out clean.
Remove the cupcakes cakes from the oven and let them cool completely before frosting.
For the frosting: In a medium mixing bowl, beat together cream cheese , butter and vanilla until light and fluffy. Gradually add powdered sugar, a half cup at a time, beating well until you reach desired consistency.
Frost cupcakes.
Store in an airtight container at room temperature for up to two days, or in the refrigerator for up to 5 days.
This gluten-free red velvet cupcake recipe will be a favorite!
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