From Scratch Sunday Table – Gluten Free Red Velvet Cake
This Gluten Free Red Velvet cake is one of my favorites because it’s as beautiful as it is delicious. I’m always looking for different desserts to satisfy the sweethearts in my house, and I especially love this cake since it’s gluten free-friendly. And the cream cheese frosting is the best part!
This dessert is:
A delicious gluten free treatVibrant and funPerfect for sharingMoist and tasty
Ingredients:
2 cups all purpose gluten free flour1 teaspoon xanthan gum (omit if your blend already contains it)1/4 cup + 2 tablespoons cornstarch (try using another starch if you can’t have corn)1 teaspoon kosher salt1 1/4 teaspoons baking powder1/2 teaspoon baking soda1/4 cup + 2 tablespoons natural unsweetened cocoa powder11 tablespoons unsalted butter, at room temperature (for dairy-free, try an equal amount by weight of melted and cooled vegetable shortening)1 1/4 cups granulated sugar3 eggs at room temperature, beaten1 1/2 teaspoons pure vanilla extract1 1/4 teaspoons apple cider vinegar1 cup milk, at room temperature (any kind, but not nonfat)Red food coloring
Cream Cheese Frosting:
Directions:
Preheat your oven to 350°F. Grease two 9-inch round baking pans, and set them aside.* In a medium-size bowl, place the flour, xanthan gum, cornstarch, salt, baking powder, baking soda and cocoa powder, and whisk to combine well. Set the bowl aside.
*You can of course use 8-inch round cake pans. You will need to increase the baking time slightly (by a few minutes, likely). You could also use 8-inch or 9-inch square pans, too. Or even make cupcakes!
Make the cake batter. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a handheld mixer), beat the butter on medium-high speed until light and fluffy. Add the granulated sugar, followed by the eggs and vanilla, beating to combine well on medium-high speed after each addition. Add the vinegar and then about a scant 1/8 teaspoon of the food coloring, if using, and beat to combine very well. The mixture may look a bit curdled, and that’s fine. Add the dry ingredients, alternating with the milk, and beginning and ending with the dry ingredients, mixing to combine after each addition. The batter should be smooth and relatively thick.
Bake the cakes. Divide the cake batter evenly between the two prepared pans, and smooth into an even layer with a wet spatula. Place both pans in the center of the preheated oven and bake, rotating once during baking, for 25 minutes, or until a toothpick inserted in the center of each cake comes out mostly clean, or with a few moist crumbs attached. If you are baking the cakes in 8-inch round cake pans, you may need to increase the baking time by a few minutes as your cakes are thicker. Remove from the oven and allow to cool in the pans for 10 minutes before inverting the cakes onto a wire rack to cool completely.
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