I had pretty much abandoned this blog for some time now but was inspired to start again after
creating this masterpiece! What better time to start then Valentine's Day and my Birthday. I have attempted to make Red Velvet countless times but was never really satisfied with the results. This cake is UNBELIEVABLE!! It is rich, moist and sooooo light!! If you want to make your partner happy on Valentine's Day surprise them with this gluten free delight!! No one will be able to tell that it is gluten free. I used this heart shaped silicone pan but I have made cupcakes and even whoopie pies! The possibilities are endless.
Notice the beautiful red color. I tried making this with organic beet coloring but it just didn't give me the color that a red velvet cake should have. However, I have also made this cake without food coloring and it was just as delicious.
I topped the cake with just some powdered sugar but I also made a side of cream cheese frosting for my daughter who is not weight conscious. I made the frosting pink using the organic beet food coloring. It was one that I bought online but I bet you could use actual beet juice with the same results since I used such a small amount to make it pink. The frosting is delicious but I promise you, this cake is just as delicious without any frosting at all!
These are the heart shaped cupcakes I made with the frosting and some sprinkles. I got 16 cup cakes which was a little less than 1/4 cup each. So if you make the large heart shaped cake you should try to get 16 pieces out of it. I think it would be about 1.5oz pieces.
Gluten Free Red Velvet Cake
- 1 oz semi-sweet Chocolate
- 1 cup water
- 1 tsp unsalted butter
- 1.25 cup Trader Joe's All Purpose Flour (184g)
- 1/3 cup cocoa powder (23g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Xantham gum
- 1/8 tsp sea salt
- 1 envelope saco powdered buttermilk (23g)
- 1/2 cup organic pure cane sugar
- 2 eggs (divided)
- 2 tsp vanilla extract
- 1/4 cup canola oil
- 2 Tbsp red food coloring
- 1 tsp white vinegar
- 6 fresh strawberries
heat oven to 350 degrees
In microwave, melt the unsweetened chocolate in 1 cup of water and set aside to cool
Sift all of the dry powdered ingredients (ingredients 4-11) in a bowl
In a separate bowl, (separate the eggs and put the whites aside) Add the yolks and all of the remaining wet ingredients (ingredients 12-16) and the cooled chocolate mixture and whisk well.
add the dry ingredients into the wet ingredients. Using a hand mixer, mix until the mixture is a nice smooth batter.
Whip the egg whites with a hand mixture until you have nice white peaks, Fold the egg whites into batter and mix by hand just until well incorporated. Do not over mix
Grease pan with the tsp of butter
Pour batter into pan and put into preheated oven
Cook for 25-30 min (18-20 min for cupcakes)
Slice the strawberries length wise and start designing
Yields: 16 Servings, Serving size: 1/4 cup Cupcakes (or 1.5 oz pieces) Smart points: 4, Calories: 106.3, Total Fat: 4.9g, Sat Fat: .9g, Chol: 23.8mg, Sodium: 238.6mg, Carbs: 13.9g, Fiber: .6g, Sugars: 3.7g, Protein: 1.8g