All you need is LOVE! And a great gluten-dairy-soy-egg-nut-free dessert. And that's just what I'm giving you for Valentine's Day - a sexy Red Velvet Cake that you can frost with your favorite cream cheese frosting, buttercream, traditional "cooked" icing for Red Velvet Cake, or simply dust with confectioner's sugar - it's all up to you. I just want to share this cake recipe with you because it is without a doubt the closest thing to the "real thing" I've ever made. Make it with someone you love - it'll be all the sweeter if you do! Share it with your Valentines and enjoy!
Red Velvet Cake
3/4 c. oil (your choice!)
1 1/2 c. sugar (could substitute granulated palm sugar)
Egg replacer (prepared) to equal 2 large eggs (or 2 large eggs if not egg free, or 1/2 c. egg substitute or click here for egg alternatives)
3 T. cocoa
1 oz. red food coloring of your choice (hibiscus flowers are terrific for a natural alternative and provide a nice red flavor - you can order them online; beet juice is also nice, but not as intense)
1 t. pure vanilla extract
1/2 t. salt
2 c. gluten-free flour blend (commercially available at many grocers and called “all purpose” gluten-free flour blend; or click here for some of my gluten free flour blends)
1 T. white vinegar
1 c. minus 1 T. rice milk (or any milk you like to use in your baking)
1 t. baking soda
Preheat your oven to 350 degrees, and spray two 8-inch round cake pans with cooking spray.
In a large mixing bowl, combine oil, sugar, and “egg”, stirring until combined. In a separate small bowl, stir together cocoa and food coloring, making a paste, taking care to make sure all the lumps of cocoa are gone. Add cocoa mixture and vanilla extract to oil/sugar mixture and stir.
Combine vinegar and rice milk in a small bowl and stir. This is your dairy-free “buttermilk” alternative.
Add the salt to your flour blend. Whisk to blend. Then, add flour blend and milk alternately to the sugar/oil mixture, stirring after each addition, beginning and ending with milk. When you add the final milk, before stirring, sprinkle the baking soda over the batter. Stir quickly and pour batter into the prepared pans.
Bake for 30-40 minutes, watching the cake layers carefully for doneness (the “toothpick test” works well here). Remove the cakes from the oven when done, and cool to room temperature in the pans before removing to a cake platter. Frost as desired.
Red Velvet Cake
3/4 c. oil (your choice!)
1 1/2 c. sugar (could substitute granulated palm sugar)
Egg replacer (prepared) to equal 2 large eggs (or 2 large eggs if not egg free, or 1/2 c. egg substitute or click here for egg alternatives)
3 T. cocoa
1 oz. red food coloring of your choice (hibiscus flowers are terrific for a natural alternative and provide a nice red flavor - you can order them online; beet juice is also nice, but not as intense)
1 t. pure vanilla extract
1/2 t. salt
2 c. gluten-free flour blend (commercially available at many grocers and called “all purpose” gluten-free flour blend; or click here for some of my gluten free flour blends)
1 T. white vinegar
1 c. minus 1 T. rice milk (or any milk you like to use in your baking)
1 t. baking soda
Preheat your oven to 350 degrees, and spray two 8-inch round cake pans with cooking spray.
In a large mixing bowl, combine oil, sugar, and “egg”, stirring until combined. In a separate small bowl, stir together cocoa and food coloring, making a paste, taking care to make sure all the lumps of cocoa are gone. Add cocoa mixture and vanilla extract to oil/sugar mixture and stir.
Combine vinegar and rice milk in a small bowl and stir. This is your dairy-free “buttermilk” alternative.
Add the salt to your flour blend. Whisk to blend. Then, add flour blend and milk alternately to the sugar/oil mixture, stirring after each addition, beginning and ending with milk. When you add the final milk, before stirring, sprinkle the baking soda over the batter. Stir quickly and pour batter into the prepared pans.
Bake for 30-40 minutes, watching the cake layers carefully for doneness (the “toothpick test” works well here). Remove the cakes from the oven when done, and cool to room temperature in the pans before removing to a cake platter. Frost as desired.
~g~
Join me in the kitchen and try more of my gluten free recipes to see how tasty living gluten free can be!
To receive every new gluten free recipe right in your inbox each week along with my latest “A Side of Science” articles be sure to SIGN UP for my FREE E-LETTER!
To receive every new gluten free recipe right in your inbox each week along with my latest “A Side of Science” articles be sure to SIGN UP for my FREE E-LETTER!
Let's Connect!
Comments about a specific post or recipe?
Share it in the “comments” section below!
Questions?
Click here to check out my FAQs and you might just find your answer!
If not, email me: mailbox (at) glutenfreegigi (dot) com.
I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it does make it more challenging to respond to each one. I am trying to answer as many of your questions as possible in my How-To videos so everyone can benefit. Keep watching for YOUR question!
Follow Along...
on Twitter and "Like" my Facebook page!
You can also check out my boards on Pinterest and find out what I’m posting on Google+!
These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my home kitchen, too!
I love following you, too! Make sure you let me know you’re out there!
Share it in the “comments” section below!
Questions?
Click here to check out my FAQs and you might just find your answer!
If not, email me: mailbox (at) glutenfreegigi (dot) com.
I’m always happy to hear from you, but need to ask for your understanding and patience when it comes to responding. I receive lots of email these days, which I love, but it does make it more challenging to respond to each one. I am trying to answer as many of your questions as possible in my How-To videos so everyone can benefit. Keep watching for YOUR question!
Follow Along...
on Twitter and "Like" my Facebook page!
You can also check out my boards on Pinterest and find out what I’m posting on Google+!
These are places I like to go have fun and share what’s going on in the Gluten Free Test Kitchen and in my home kitchen, too!
I love following you, too! Make sure you let me know you’re out there!
~g~
Thank you for taking time to visit!
Remember, my mission here at GlutenFreeGigi.com is to make healthy gluten free living accessible for as many people as possible, while keeping it simple, affordable, and fun! Sharing my experience and knowledge to help you navigate your gluten free life with ease and confidence is my passion!
Visit here often for my most recent gluten free recipes and useful, practical wellness information each Tuesday and Thursday.
I'm glad we're sharing the journey!
xo,
Gluten Free Gigi
(You can learn more about me here.)
Remember, my mission here at GlutenFreeGigi.com is to make healthy gluten free living accessible for as many people as possible, while keeping it simple, affordable, and fun! Sharing my experience and knowledge to help you navigate your gluten free life with ease and confidence is my passion!
Visit here often for my most recent gluten free recipes and useful, practical wellness information each Tuesday and Thursday.
I'm glad we're sharing the journey!
xo,
Gluten Free Gigi
(You can learn more about me here.)
RSS Feed
