How Can I Tell When My Sponges Are Done
Grab a skewer and give it a poke in the centre. If it comes out clean, then its done! It should look like it has a nice, slightly golden, crisp outer crust too.
If the skewer comes out moist and cake batter-like, its best to pop it back in for a bit longer.
The more you get used to using your own oven, the more likely your cake will come out perfectly cooked first time. Oh and also make sure your oven is fully pre-heated before putting your sponges in too.
My Best Red Velvet Cake Recipe
I tested this recipe 10 times to get it just right! Every batch got devoured with no crumbs left behind. But this final version boasts all the things I want in a gluten free red velvet cake: burgundy hue, fluffy and tender crumb, and mellow chocolate flavor. I streamlined the recipe as much as possible, using oil instead of butter so that the cake can be made with just one bowl and a whisk. While some recipes call for grating raw beets, I find this an unpleasant and messy task. I prefer to boil the beets, let them cool, and puree them in a food processor. I’ve given all measurements in weight as well, so you can simply weigh the ingredients right into the mixing bowl.
How To Make Gluten
- Preheat oven to 350°F. Trace the bottoms of the cake pan on parchment paper. Cut the parchment paper for the bottom of your two 9 cake pans and spray with gluten-free cooking spray.
- Add 1 tablespoon of white vinegar to 1 cup of milk. Allow it to sit for a few minutes to make homemade buttermilk. Dairy-free option uses unsweetened almond milk.
- In a medium-sized bowl, add the gluten-free flour, cocoa, salt, and baking soda. Stir to combine the ingredients.
- In a large bowl, cream the softened butter and granulated sugar with a mixer until fully combined and fluffy.
- Add the eggs, pure vanilla extract, red food color, and 1 teaspoon of white vinegar to the butter mixture and mix until fully combined.
- Add the flour mixture to the butter mixture and mix until fully combined. Scrape down the sides if needed.
- Add the milk and vinegar mixture and mix until fully combined.
- Add the boiling water to the cake batter and mix until fully combined.
- Pour half of the batter in the first 9 cake pan and then pour the rest of the batter into the second 9 cake pan.
- Bake on the middle rack for 30-35 minutes. Please watch your cakes because all ovens are different.
- Check the center of the cake by inserting a toothpick to make sure it is done. You will also see the sides of the cake pulling away from the side of the pan.
- Allow the cakes to cool fully before frosting. I let the cakes cool in the pans for 10 minutes then finish cooling on a baking rack.
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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.
How Do You Color A Red Velvet Cake Using Beets
I’m working on a dye-free vegan gluten free red velvet cake using beets.
Until it is ready, I’d try using pureed steamed beets instead of some of the dairy free milk if you want to give a gluten free red velvet cake colored with beets a try.
While I personally have no problem with a little red food coloring on occasion, I know many do so I’m working to help you have the gluten free red velvet recipes that work best for you.
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How To Make Gluten Free Red Velvet Cake
To make our Gluten Free Red Velvet Cake, we followed a traditional recipe with a few swaps to make it gluten free and delicious.
Gluten Free Flour: For this cake, we used our Gluten Free 1:1 Baking Flour Blend, but it works well with most ready made blends.
Red Food Coloring: To give this cake its red color, it uses red food coloring. There are many natural options available such as ones made with beetroot.
Buttermilk: This is what gives this cake its moist, velvet texture. Sometimes we are unable to find buttermilk, but a simple combination of milk and vinegar works well too.
Gluten Free Red Velvet Cake Recipe Anybody Its A Cake That Needs No Introduction Yet Here I Am Introducing It To You So Here Ya Go Meet My Red Velvet Cake Red Velvet Cake Meet Erm You Oh Its Dairy Free And Low Fodmap Too
My gluten free red velvet cake recipe is back and better than ever! Yep, I first posted this back in 2017 and two years later, its now my BEST EVER red velvet. But Ill let you be the judge when you hopefully make it, eat it and enjoy it. Youd NEVER know that this was gluten free.
I must say, its a strange ol life when you cant eat 90% of all foods whilst youre out and about. On the one hand, its a total pain and it can really get you down.
But for me, it just motivates me and inspires me to get into the kitchen and recreate everything Im constantly missing out on. Like this recipe!
No longer do I have to simultaneously drool and cry over that amazing red velvet cake that I keep seeing in the windows of bakeries in Brighton.
And neither do you! Because if my baking all goes well, Ill always share it with you guys here on my blog, like my gluten free red velvet cake.
Whilst not being able to eat anything is an absolute pain at the best of times, in a weirdly ironic way, I probably wouldnt be doing what I love right now if I could just eat anything.
So in a round-a-bout way, I guess I should be grateful that nothing agrees with me?!
I hope you know understand what I mean! I guess what Im trying to say is that this gluten free red velvet cake recipe absolutely epitomises that rather confusing, rather odd notion.
Heres what youll need for the recipe:
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The Vegan Red Velvet Cake
I know sometimes its intimidating if youre making a vegan cake for the first time, but I promise, its actually so similar to making a regular cake! So dont sweat it: just trust the process!
Alright, in order to make this vegan red velvet cake, youll need the following:
- Flour: you can use all purpose flour or gluten free 1:1 baking flour
- Vegan butter: I used to make this recipe with coconut oil, but vegan butter will give you the best tasting red velvet cake.
- Dairy free milk
- Vinegar
- Granulated sugar: I also used to recommend that you could make this cake refined sugar free. You can, technically, but please note that the color will not be traditional red velvet then.
- Unsweetened applesauce
- Beet powder or plant based food coloring
To make this vegan red velvet cake, simply:
Thats it! Not too far off from making a regular red velvet cake, right?
Red Velvet Cake Without Food Coloring
But there are natural ways to color your cake too! This method uses pureed cooked beets. Unable to find the original recipe that I tried years ago , I did find another blogger’s variation on the same recipe. I cut the recipe in half to make a petite cake, and began testing a gluten free version.
The key to keeping the color of natural red velvet cake bright is acidic batter. Buttermilk, lemon juice, and a splash of vinegar all add acidity. For the leavening, acidic baking powder is preferable to basic baking soda, though a small amount of baking soda adds big lift.
Cake ingredients: oil, lemon juice, vinegar, buttermilk, vanilla, egg, beet puree, sugar, teff flour, oat flour, sweet rice flour, cocoa, baking soda, baking powder, and salt
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How To Frost A Cake With Rose Swirls
I loaded the frosting into a piping bag with a large round tip to make it easier to apply it to the cake.
Place the bottom cake layer on your serving plate and put a big swirl of frosting on the top of the layer.
Use a spatula to spread the frosting evenly over the the layer, and out over the edge slightly.
Top with the next layer and repeat. Then repeat again.
Cover the sides using the frosting that you pushed out over the edge. You just need a thin layer, this is your “crumb coat” which prevents crumbs from getting into the finished cake, and helps you to just have a smooth cake canvas to start with.
Once your crumb coat is on put your cake in the fridge or freezer for the frosting to set.
I loaded some more of the frosting into a piping bag with a large drop flower tip. You could also use a star tip.
Starting in the center of the cake make the rose swirls.
Hold the bag perpendicular to the cake and starting in the center swirl outwards.
Continue to make frosting swirls working from the center of the cake….
working out down the sides of the cake.
It doesn’t have to be perfect! It will taste good no matter what.
The sides of my cake were a mess, but you can’t tell. It just looks yum!
When Do You Add The Oil For Gluten Free Red Velvet Cake
Based on some comments I tried mixing the oil into the flour and other dry ingredients before adding the other wet ingredients.
Several commenters said that this is how they’ve always made red velvet cakes, and that it gives the cake its velvety texture.
In a red velvet cake made with regular gluten-flour adding the oil first makes a big difference!
This is because the oil prevents some of the gluten binding together when other liquid is added, which does result in a more tender cake.
I have tried adding the oil first, and to be honest I didn’t notice any difference in texture.
With gluten free cakes, you don’t have to worry about preventing gluten development, so that is hy mixing the.
You can mix your gluten free dairy free red velvet cake batter whichever way you prefer.
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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!
The Vegan Cream Cheese Frosting
Making a vegan cream cheese frosting is, like making a vegan cake, just as easy as its conventional counterpart. The only difference is that its completely dairy free!
To make the vegan cream cheese frosting, youll need:
- Vegan cream cheese
- Vegan butter
- Powdered sugar
- Vanilla extract
Next, youll want to make sure that the vegan cream cheese and the vegan butter are at room temperature, but still cool. This means that theyll be slightly soft, enough for you to effortlessly dent a fingerprint into it, but still cool enough to work with without it melting. The ideal temperature is 68F.
Then, youll just make the frosting like you would a regular cream cheese frosting. Beat together the vegan cream cheese and butter until theyre whipped and fluffy.
Add in the powdered sugar in increments until its a fluffy frosting. Then finish with a little vanilla beaten into the frosting and there you have it!
Now you can frost your cake in layers! Make sure you level your cakes before beginning. I recommend using a frosting knife and bench scraper to get the cleanest look that will almost resemble fondant .
Note: vegan cream cheese frosting can be softer than regular vegan buttercream frosting. This means that it will start to soften more quickly at room temperature. Its best to refrigerate your cake in between crumb coating and applying the final layer.
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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.
