It’s no secret that I am a big sweets fan. I am definitely one of those people that need something sweet every day of else I go a little crazy. So, when I found out that I needed to go GF I was scared out of my mind that I would never be able to eat baked goods again. Totally wrong!
I mentioned in my Tips for Living Gluten-Free that it is so easy to convert recipes so they are safe for those with gluten sensitivities. Whenever I am at restaurant or grocery store and see a dessert that looks AMAZING I hurry home and do a quick Google search for a GF recipe and I dive-in (this happened A LOT when I was pregnant :P).
Well, today I am presenting you with a delicious recipe for a Gluten-Free Red Velvet Cake. Yum! I originally made the cake to display on my DIY cake platter here and serve at our family wedding anniversary dinner here, but things don’t always go according to plan. You’ll read more about this below.
I started with a recipe from Gluten Free Cooking School and I made a few modifications along the way.
Here is what you need:
1 3/4 c. canola oil ( or 3/4 c. for a denser cake)
1 1/2 c. sugar
1 Tbsp. Ener-G Egg Replacer + 1/4 c. water (or 2 large eggs)
2 1/2 c. Bob’s Red Mill Gluten-Free All-Purpose Flour
1 tsp. baking soda
1 tsp. xanthan gum
1/4 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 oz. red food coloring
1 Tbsp. cocoa
16 oz. confectioner’s sugar (plus additional if you like a sweeter frosting)
12 oz. cream cheese
1 stick butter (room temp)
1 c. chopped nuts (optional)
1 tsp. vanilla
1. Cream the confectioner’s sugar, cream cheese, and butter
2. Add additional confectioner’s sugar until the frosting is sweet enough to your liking
3. Mix in the vanilla and chopped nuts (optional)
3. Spread in-between the layers and all over cooled cake
1. Preheat the oven to 350 degrees F.
3. Mix all of the dry ingredients together in a separate bowl.
4. Add the flour to the oil and sugar mixture in four parts. Alternate the flour with the buttermilk. You should begin and end with dry ingredients and each part should be mixed in completely before you add the next.
5. Make a paste of the cocoa, red food coloring, and vanilla and gently stir it into the batter.
6. Pour the batter into two greased and floured round cake pans. Bake at 350 degrees F for approximately 25 minutes. (A toothpick stuck into the middle of the cake should come out clean when the cake is done)
7. Let the cakes cool and then frost with Cream Cheese Frosting.
Now here is where things get interesting for me. This is what my cakes looked like when I pulled it them of the oven. Both were lumpy and just did not look right. I KNEW I made a mistake somewhere.
Instead of stopping, I kept going and finished the cake ( I was already this far and how bad could it be?). I used extra frosting in the middle of the cakes to even out the lumpy parts. Although you could also trim the cakes too.
At this point I decided to re-read the recipe and see what I did wrong. It was the first line, instead of adding 1 3/4 c. of oil, I only added 3/4 c. Ugh. How was I going to serve a cake at our dinner party if it didn’t taste right? I cut a small corner of the cake and did a little taste test, it was actually pretty good but I kept thinking to myself, ‘What if just this section tastes good and the rest of the cake taste bad?’
So, I made an executive decision to scrap the cake for the dinner party and move the plan B. When I got home that night I decided to take a big slice of that delicious looking Red Velvet Cake in our fridge and do the ultimate taste test. Not only was the cake ‘not bad’ it was AMAZING! It was so good that I pretty much ate the entire cake by myself in a matter of days (shhhh don’t tell anyone).
So here is my final verdict, it was delicious. Forgetting the cup of oil just made the cake a little more dense but the flavor was still there. If you like fluffier cakes then add the full 1 3/4 c. of oil.