In this episode of Gluten Free Tasty, Frances Largeman-Roth shows you how to make a decadent gluten free Red Velvet Cake with cream cheese frosting.
Today on Gluten Free Tasty, Frances Largeman-Roth shows you how to make the perfect cake for any occasion. You'll be making a decadent 4-layer Red Velvet Cake with delicious cream cheese frosting.
First you're going to start with the wet ingredients. Into a stand mixer, add vegetable oil, light buttermilk, eggs, red food coloring and pure vanilla extract and apple cider vinegar for flavor. Mix together these wet ingredients. Now you can prepare your dry ingredients in a bowl. Mix together white rice flour, tapioca flour, granulated sugar, light brown sugar, cocoa powder, xanthan gum, salt and baking powder. Slowly add the dry ingredients in small batches to the wet ingredients and mix.
Once the red velvet cake batter is mixed together and has a silky texture and beautiful red color, transfer the batter into two round pans sprayed and lined with parchment paper to prevent sticking. Place the pans in the oven and bake your red velvet cake for an hour.
In the meantime, you can make the tasty cream cheese frosting. To a stand mixer, add cream cheese and butter at room temperature. Next add confectioners sugar, pure vanilla extract and sour cream for the sweet and tangy flavor of cream cheese frosting. Mix the cream cheese frosting ingredients together. In a little while, make sure to check on your red velvet cake in the oven!
Remove your red velvet cake from the oven and let cool, then cut each red velvet cake in half. Frances shows you a trick using strips of parchment that will help keep your serving trays clean while frosting. Using an offset spatula, frost your first layer, then place one of the red velvet cake halves on top. Frost and continue for all 4 layers, then frost the entire cake.
Now you've got a gorgeous and delicious gluten free red velvet cake that everyone will love!
- 4 large eggs
- 1 ½ cups vegetable oil
- 1 cup light buttermilk
- 1 oz. red food coloring
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 2 cups white rice flour
- ¾ cup tapioca flour
- 1 ½ cups granulated sugar
- ¾ cup light brown sugar, packed
- 3 tsp baking powder
- 2 tsp cocoa powder
- 1 tsp xanthan gum
- 1 tsp salt
- For the frosting:
- 3 8-ounce packages of cream cheese, room temperature
- 1 stick unsalted butter, room temperature
- 2 cups confectioners sugar
- 4 tsp sour cream
- 2 tsp vanilla extract
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.
Nutrition Information Based on a Single Serving
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.