Gluten Free Red Velvet Cake with Cream Cheese Frosting
I really haven't the foggiest idea where I've gotten the majority of my recipes. I've been cooking and baking for so long that the hand written recipe cards I use have been revised and annotated to the 9nth degree and given the fact that I never, in a million years, thought I would be publishing them (let alone that there would be an internet am I dating myself?) , I never bothered to write down where they originally came from. That being said, there are times when the good, old fashioned, original recipe is perfect and doesn't need to be fiddled withthis is one of those recipes. This particular Red Velvet Cake is straight from The Joy of Cooking and the only changes I have made to it are to make it gluten free. I see no need to mess around with perfection, and this my friends is perfection.
I have a love of down home comfort foods, be they from my Italian heritage or Americana incarnate. I love mashed potatoes and southern fried chicken as much as I love a good simple pasta or roasted chicken with fresh basil. When it comes to desserts I love to bake, this recipe has been a staple far longer than Red Velvet Cake has been culinarily in vogue. There is just something ridiculously satisfying and decadent about a cake that gets a good portion of it's flavor from the copious amount of red food coloring found in it. Oh, and for the record, being an equal opportunity lover of Southern desserts, I make a mean 7-Up cakeone of these days I'll make and post that recipe too!
If you do not love Red Velvet cake the way that I do, this can easily be made into a simple buttermilk cake by omitting the cocoa powder and red food dye. If you choose to make it that way, I recommend using a chocolate cream cheese frosting versus a plain cream cheese frosting.
Red Velvet Cake
- 1 2/3c white rice flour
- 2/3 c sorghum flour
- 1 tsp xantham gum
- 1 tsp baking powder
- tsp baking soda
- tsp salt
- 1 tbl unsweetened cocoa powder
- c unsalted butter, room temperature
- 1 c sugar
- 3large eggs
- 1 tsp vanilla
- 1 c buttermilk
- 3 tbl red food coloring
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- Preheat oven to 350 degrees
- Whisk together white rice and sorghum flours, xantham gum, baking powder, baking soda, salt, and cocoa powder in a small bowl and set aside
- Beat butter until creamy and add sugar, continue beating until light and fluffy
- Lightly beat the eggs and vanilla and then gradually add to sugar mixture
- Add flour mix to sugar mix in 3 parts, alternating the flour with c of the butter milk at a time, adding the red food coloring with the first addition of the buttermilk
- Mix until well blended and smooth
- If making a cake, lightly butter and flour 2 8 cake pans or if making cupcakes, line a muffin tin with paper liners
- Bake cake for 25-30 minutes and cupcakes for 20 minutes or until they test done
- Cool on a wire rack until ready to frost
- Frost cakes then refrigerate until ready to eat (frosting recipe below)
Cream Cheese Frosting*
- 1stick salted butter, room temperature
- 16 oz cream cheese, room temperature
- 1 c powdered sugar
- 2 tsp vanilla
- 1 tbl heavy cream
- Cream together butter and cream cheese until light, fluffy, and well blended
- Gradually add powdered sugar and continue beating until well blended
- Add vanilla and heavy cream and beat until fluffy and spreadable
*I like my cream cheese frosting to taste like cream cheese and not be overly sweet, if you prefer a sweeter flavor, add more powdered sugar (a c at a time) until you have achieved your desired tasteyou make need to add a little more heavy cream in order to have a spreadable consistency.
One last thing, I'd like to give a big thanks to the folks over at PeachBlitz. They're a wonderful SEM service in Ontario. The idea for this post came about due to a conversation I had with Jonathan over there. Anyway, I hope you enjoyed this article. Until the next time.
Posted in Real Estate Post Date 12/30/2015