Thursday, June 11, 2015

Gluten Free, Egg Free, optionally Dairy-Free Red Velvet Cake

I had fixed this when a friend came over to visit us. He said that it was the best red velvet cake he had ever eaten. Hopefully you will be able to say the same thing!
Preheat oven to 350 degrees.
You will need two mixing bowls for this recipe.

In one mixing bowl, combine:
~ 2 cups sifted white rice flour
~ 1/4 cup potato starch
~ 1/4 cup corn starch
~ 1 1/2 cups well-granulated white sugar
~ 1 tablespoon baking powder
~ 1 teaspoon fine salt
~ 2 tablespoons cocoa powder
Stir together with fork.

In the other mixing bowl, combine with whisk:
1/2 cup oil
1 cup milk, buttermilk, coconut milk, or other substitute milk, apple juice or water
1 cup applesauce
2 tablespoons McCormick's red food coloring
1 teaspoon white wine vinegar
1/2 teaspoon baking soda
1 teaspoon vanilla extract

Using a whisk to stir, pour the liquid slowly into the dry ingredients. Gently mix (with the rhythm of an electric mixer) until batter is smooth and fairly wet. (Gluten free cake batter MUST NOT be thick.)
Pour the cake batter into 2 well-greased cake pans (medium-size). Bake until inserted toothpick comes out clean.

Remove from oven, and, after 20 minutes, slide a knife around the edges and ease onto a cooling rack. Once both cakes are entirely cool, place first one cake onto cake dish, dress with buttercream or cream cheese frosting, then place the other cake on top. WARNING: This cake is very delicate, so treat very carefully lest it crumble.
Put the rest of the frosting on the cake, and...voila! A decadent red velvet cake!!



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