Gluten Free Red Velvet Cake

Gluten Free Red Velvet Cake

29
ktonks 0

"This is the cake I am having made for my wedding. It was certainly a challenge to find somebody to use my recipe and to do it gluten free!"

Ingredients

1 h 40 m servings 399 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 399 kcal
  • 20%
  • Fat:
  • 21.4 g
  • 33%
  • Carbs:
  • 49.8g
  • 16%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round cake pans with gluten-free flour. In a bowl, whisk together the brown rice flour, coconut flour, sorghum flour, tapioca starch, baking soda, xanthan gum, salt, and 3 tablespoons of cocoa powder in a bowl.
  2. In a large mixing bowl, beat canola oil and sugar until thoroughly combined, and beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the batter. Pour the batter into the prepared cake pans.
  3. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before frosting.
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Reviews

29
  1. 33 Ratings

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Easy to make, taste is good too. Gluten free baking is hard, due to the flours it can often taste chalky or floury. This recipe did have that slight taste but it was super moist which was nice. ...

My daughter-in-law made this recipe for her daughter's 2nd family birthday party. She made it into cupcakes and they were delicious! They did not taste gluten free and were moist.

Our entire family loves these as cupcakes! The recipe is great as is but personally I have made some shortcuts that make them easier and turn out great! I use JULES AP GF flour mix instead of al...

Love it with my dad and brother being on a gluten free diet it was perfect for them and it tasted no different than any regular red velvet cake!

I am not on a gluten free diet, however, I made these for the baby shower of a friend who has celiac. They were very tasty and moist. The texture is good and there is no strange aftertaste lik...

You have restored my faith in gluten free desserts. I can now comfortably say delicious and gluten-free in the same sentence. I replaced the buttermilk with coconut milk and they still turne...

My husband's favorite cake is Red Velvet; I tried baking it twice when we got married and failed miserably...didn't taste anything like his grandma's...dry, crumbly. 20 years and 4 kids later I ...

The taste of the cake was good, made even beter by a cream cheese frosting. Unfortunately the cake batter was more like the consistancy of dough after all was mixed. When the batter was put in t...

Very moist and delicate. I had a hard time removing them from the muffin tin, even though I greased them ( I didn't flour them and probably should have) I subed almond flour for the coconut only...