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Gluten-Free Red Velvet Cake

Andrea0730
By: Andrea0730
Posted 12/13/11 • Last updated 12/08/11 • 163 views • 2 comments

Posted by Andrea0730

Gluten-Free Red Velvet Cake


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By Andrea0730 Published: 12/08/2011 The ever-popular Red Velvet Cake, modified for those eating gluten-free. I know it sounds weird, but I use margarine for my gluten-free cakes because it adds more moisture than butter because of the oil content, but still helps the rise like butter. You can also use 50/50 butter and oil if you prefer.

Ingredients:

 
Amount Ingredient
1 c. margarine, room temperature
1 1/2 c. sugar
2 eggs, room temperature
1 tsp. vanilla
1 1/2 tsp xanthan gum
1 1/4 c. rice flour (brown or white)
1/2 c. + 2 Tbsp. cornstarch
1/2 c. + 2 Tbsp. tapioca starch/flour
2 Tbsp cocoa powder
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 c. buttermilk
1 tsp vinegar
red food coloring
 

Directions:

Cream margarine and sugar. Add eggs one at a time. Sift together dry ingredients and set aside. Combine remaining wet ingredients and set aside. Alternate adding dry ingredients and wet ingredients until everything is well combined. Add red food coloring to batter, if desired. Bake at 325 until it springs back when touched lightly in the middle (about 30 minutes for cupcakes and about 50-60 minutes for a cake).

Comments (2)

angiecares 12/10/11 at 8:31am
This cake looks great will try it
IBJerni 2/15/13 at 7:54am
Made this cake and it's absolutely fabulous!! Light, moist and flavorful. This will go in my recipe book.
Cake Central › Recipes › Gluten-Free Red Velvet Cake