GLUTEN-FREE RED VELVET CAKE
Eating gluten free? You don't have to pass up chocolate cake now that there is a delicious gluten free cake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
- In large bowl, beat cake mix, buttermilk, food color, baking soda, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
- Place cake on serving plate. Frost top and sides of cake with cream cheese frosting; sprinkle with cocoa. Cut into 4 rows by 3 rows.
Nutrition Facts : Calories 320, Carbohydrate 44 g, Cholesterol 75 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 29 g, TransFat 1 1/2 g
GLUTEN-FREE RED VELVET CAKE
Made for a friend with celiac disease. I managed to get this cake to be light and fluffy, not the dense brick that most GF cakes become. This recipe is adapted from a red velvet cake recipe, but there were so many changes that it is pretty much my own creation now. Frost with your favorite buttercream or cream cheese frosting.
Provided by evenstareleni
Categories Desserts Cakes Red Velvet Cake Recipes
Time 2h45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch springform pan, using gluten-free flour. In a bowl, sift together the gluten-free baking flour, cornstarch, cocoa powder, and baking powder. If mixture seems clumpy, sift again.
- Place the butter, avocado, applesauce, sugar, vinegar, buttermilk, and vanilla extract into the work bowl of a food processor, and pulse several times; process until well blended. Mix in the egg yolks, and process again. Scrape the mixture into a large bowl.
- In a separate mixing bowl, beat the egg whites with cream of tartar using an electric mixer until the whites form stiff peaks. Gently fold the egg whites into the avocado mixture, then fold in the flour mixture, being careful to retain as much fluffiness in the batter as you can. Gently mix in red food coloring. Pour the batter into the prepared springform pan.
- Bake in the preheated oven until the center is set and a toothpick inserted into the cake comes out clean, about 1 1/2 hours. Allow to cool. Since the cake is gluten-free, it may sink a little while cooling. When cool, remove from springform pan for decorating.
Nutrition Facts : Calories 387.4 calories, Carbohydrate 58.5 g, Cholesterol 108.8 mg, Fat 17.1 g, Fiber 2.8 g, Protein 4.6 g, SaturatedFat 8.7 g, Sodium 155.5 mg, Sugar 54.4 g
EASY GLUTEN FREE RED VELVET CAKE WITH HOMEMADE CREAM CHEESE FROS
This is an easy gluten free red velvet cake & cream cheese frosting recipe that all will enjoy! No one will know it is gluten free!
Provided by LiRoper
Categories Dessert
Time 1h30m
Yield 1 Cake, 8 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- - Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
- - Spray two 8 inch round pans with baking spray or grease with butter.
- - Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
- - In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
- - Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
- Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
- - Pour batter evenly split between the two baking pans.
- - Bake according to package directions or until toothpick comes out center clean -- approx 30 minute.
- - Cool.
- Optional Homemade Frosting - Make while the cake is cooking:.
- - Cream butter and cream cheese together until they are light and fluffy.
- - Gradually add the powdered sugar and continue beating until well blended.
- - Add vanilla and heavy cream and beat until fluffy and spreadable.
- Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
- - Place into the refrigerator until you are ready to use.
- Assembly:.
- - Make sure cakes have cooled.
- - Stir the frosting until it is spreadable again.
- - Place first layer of cake on plate.
- - Spread 1/3 of the frosting over this layer.
- - Place the second layer (upside down) on top.
- - Spread the rest of the frosting over the entire cake.
- - Refrigerate until you are ready to serve.
Nutrition Facts : Calories 700.2, Fat 46.9, SaturatedFat 27.8, Cholesterol 202.2, Sodium 447.7, Carbohydrate 65.4, Fiber 0.7, Sugar 62.4, Protein 7.5
GLUTEN FREE RED VELVET CAKE
Just came across this at Celiac Sprue Association Denver website. http://www.geocities.com/csadenver17/cookbook.html This is my favorite type of cake, so I'm hoping it comes out well.
Provided by HRH Mom
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Beat eggs until fluffy; add sugar gradually.
- Add oil, applesauce, beets & vanilla.
- Sift together the rice flour, potato starch, tapioca flour,cocoa, xanthan gum, salt, & soda; stir into applesauce mixture; mix well.
- Pour into a Bundt pan that has been coated with non-stick spray.
- Bake 55 minutes in 375° oven.
- Cool 10 minutes. Remove from pan.
Nutrition Facts : Calories 285.7, Fat 6.4, SaturatedFat 1.1, Cholesterol 46.5, Sodium 310.1, Carbohydrate 54.1, Fiber 2.3, Sugar 32.1, Protein 4.2
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