Gluten Free Tasty

Incredible Red Velvet Cake

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Incredible Red Velvet Cake Recipe
Prep Time: 30 Minutes
Cook Time: 1 Hour
Calories: 623
Difficulty: Easy

Nutrition Information

Recipe Serves 16
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
623
31.15% Complete
31%
Fat
37g
56.9230769231% Complete
57%
Cholesterol
90mg
30.0% Complete
30%
Sodium
473mg
20.5652173913% Complete
21%
Carbohydrates
68g
52.7131782946% Complete
53%
Fiber
1g
4.0% Complete
4%
Sugar
45g
90.0% Complete
90%
Protein
7g
13.7254901961% Complete
14%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Gluten Free
Ingredients
  • 4 large eggs
  • 1 cup light buttermilk
  • 1 tsp apple cider vinegar
  • 2 cups white rice flour
  • 1 ½ cups granulated sugar
  • 3 tsp baking powder
  • 1 tsp xanthan gum
  • For the frosting:
  • 1 stick unsalted butter, room temperature
  • 4 tsp sour cream
  • 1 ½ cups vegetable oil
  • 1 oz. red food coloring
  • 1 tsp vanilla extract
  • ¾ cup tapioca flour
  • ¾ cup light brown sugar, packed
  • 2 tsp cocoa powder
  • 1 tsp salt
  • 3 8-ounce packages of cream cheese, room temperature
  • 2 cups confectioners sugar
  • 2 tsp vanilla extract
Method
Preheat oven to 350. Coat 2 round 8" pans with cooking spray and line the bottoms with parchment paper. In a mixer whisk together the eggs, vegetable oil, buttermilk, red coloring, apple cider vinegar and vanilla extract. In a separate bowl blend the dry ingredients and gradually add them to the mixer. Divide the batter evenly into the prepared pans. Bake for 60 minutes, rotating the pans halfway through baking time. If a wooden pick comes out clean when inserted into the cakes, remove from the oven. Allow to cool in pans for 15 minutes before inverting onto a cooling rack. When completely cooled, cut the cakes in half, ice the layers and frost the cake. For the frosting: In a mixer, whip all the frosting ingredients together. Refrigerate the frosting for 15 minutes to stiffen. Evenly frost in between each cake layer and then frost over the whole cake.