Feb 6, 2017

Gluten Free Red Velvet Cake

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. 1 oz semi-sweet Chocolate
  2. 1 cup water
  3. 1 tsp unsalted butter
  4. 1.25 cup Trader Joe's All Purpose Flour (184g)
  5. 1/3 cup cocoa powder (23g)
  6. 1 tsp baking powder
  7. 1/2 tsp baking soda
  8. 1/2 tsp Xantham gum
  9. 1/8 tsp sea salt
  10. 1 envelope saco powdered buttermilk (23g)
  11. 1/2 cup organic pure cane sugar
  12. 2 eggs (divided)
  13. 2 tsp vanilla extract
  14. 1/4 cup canola oil
  15. 2 Tbsp red food coloring
  16. 1 tsp white vinegar
  17. 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  


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