Gluten Free Red Velvet Cake

A gluten free red velvet cake, just in time for Valentine. It has slight crumbs, and perfect sweetness. It tastes wonderful as a gluten free cake can be. Make it today for Valentine or you can just bake it with no reason at all, you definitely deserve a cake 🙂

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Valentine is almost here, and it’s really nice to show love to your loved ones and family. And what is the best way to show love? Cake of course. While my blog is not about baking, it’s been so long since the love of baking grew inside me, and also decorating cakes. I talked all about it in Nutritionist confessions series I wrote years ago, I wrote about my love for baking. However, many things have changed from that day to where we are now, and I will write part 2 soon.

Let me tell you, when I used to buy cupcakes (rarely) or anyone bringing cake to a gathering or party, I always avoided red velvet ones! I didn’t even know that red velvet is almost a chocolate cake. I always thought it’s just a heavy cake, not sure why. Maybe the one I tried before, wasn’t great, I can’t even remember.

Red velvet cakes, got the name possibly from the reaction of vinegar with milk, that releases the anthocyanin (A pigment with antioxidants effects) from the coco powder. Also, many bakers use food coloring to enhance the red color. You can use natural beet powder, to avoid using artificial colors.I didn’t use beets, I just don’t like beets at all. I want to face this hate, and try it, maybe in the future.

So since last year, I’m trying all sorts of new baking items. Cakes, cookies, macarons, etc… And then I thought that red velvet should be on my list, it’s great for valentine , it’s red :). I feel I hardly resist baking. it’s been my happy place lately.

I searched lots and lots of gluten free recipes for cakes. And especially for gluten free, I noticed a big difference of people liking and taste. Some people didn’t mind their cake to be on the dense side, or actually on the very sweet side. Gluten free blends vary a lot, but mostly consist of ratio of different flours like white and brown rice, or sorghum, to starches like potato and tapioca. I’ll dedicate an entire post for gluten free baking.

I’ve tried different blends of flour and starches from scratch for cakes. Also, different gluten-free ready blends. I’m still on my way of perfecting my own blend. Swapping all purpose flour 1 to 1 flour with gluten free one, without changing anything in the recipe, doesn’t always work. I want my cakes to be perfect, that I would really feel confident to share this recipes, and the actual cakes with friends and family. Sweetness and texture wise, especially a crumb, and I found my most preferred one is to use oil and and butter in the cake batter. Also, good full fat milk gives a great taste, and soy milk for non dairy cakes.

This gluten free red velvet cake is fairly easy, you need a good blend for the cake that holds well,preferable that has xanthan gum. I recommend using , doves farm self raising gluten free flour.  or bob red mill 1 to 1 baking all purpose flour.

If you like this different kind of posts, I’ll be happy to share more gluten free and vegan cakes recipes. Since most of your favorites, are middle eastern recipes, nutrition articles, and eggplant recipes, yes eggplant, you’ve read it right 🙂

If you tried this recipe, I would love to see your creation. Tag me @Nutrizonia or use the #Nutrizonia on Instagram. 

Here is a recipe for sturdy cream cheese frosting, by a blogger that I love and tried and her recipes. I’ll post mine too, however, it wasn’t very thick, but it did hold well on the cake if kept cold.

Yield: 10 pieces

Gluten free Red Velvet Cake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

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Ingredients

• 150 g flour
• 1 Tb coco powder
• 2 large eggs
• 55 g oil
• 55 g butter
• 180 g sugar
• 160 ml milk
• 1 tsp vanilla
• 1/4 tsp salt
• 1 tsp vinegar
• 1 tsp b.s
• Red food coloring, 2-3 drops
• Cream cheese frosting:
• 200 g Cream cheese
• 500 g powdered sugar
• 200 g butter
• 1/8 tsp salt
• 1/2 tsp vanilla

Instructions

1. Preheat the oven at 165 C .
2. Grease 2 pans 6*3 inches, with butter or oil, then add gluten flour and cover it all, and then remove the excess.
3. Weigh all your ingredients and keep them aside.
4. Add vinegar to milk, and 2-3 drops of red food coloring to the mix and set aside, at least 5-10 minutes before cake mixing.
5. Sift the dry ingredients, gluten free flour, coco powder, and baking soda. And then add them in one big bowl.
6. On a medium speed, cream butter and sugar, more than you do for cakes with wheat flour, for 8-10 minutes.
7. Add eggs, one by one, beat each one well on the same speed. Then add flour and milk gradually, starting with flour and ending with it.
8. Rest the batter in the pans 30 minutes before baking.
9. Bake at 165 C for 25 minutes or until the cake comes with a bit of crumb.
10. Remove the cake pans from the oven , and put them on wire rack to cool down at least 15 minutes.
11. Then remove the cake from the pans carefully, and lets it stand for 5- 10 minutes. then wrap them with cling wrap very well (multiple layers) and put then in the freezer until you ready to assemble.
12. When you are read to assemble, make the frosting. Beat the soft butter until its white, and fluffy, add to it cream cheese, and beat until they mixed. And start adding powdered sugar. You may want to add more powdered sugar for thicker consistency.
13. for Assembling, remove the cake from the freezer, and remove the plastic wrap carefully. Gluten free cakes are delicate ,and can be difficult to handle.
14. Now on the serving plate or cake stand, put a smear of the frosting, then add the first layer of cake. Then add frosting to it, by piping or just a spatula .
15. Put the second layer carefully over the frosting, and cover the cake with a thin layer of frosting.
16. You can kept it like this, or add extra layer of frosting. I kept it simple naked cake.
17. Serve the cake ate room temp and Keep any leftovers in the freezer in an air tight container.

Nutrition Information:

Yield:

10

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g