My whole family goes crazy for red velvet cake. It’s so
gorgeous and festive, and sounds so luxe. This old-fashioned Southern favorite
can be made even healthier by using Seelect Natural Food Coloring, which you can
order online. That way, you can let them eat cake
without the slightest tinge of guilt.
Ingredients:
2 3/4 cups Basic Gluten-Free Flour Mix
1/4 cup unsweetened cocoa powder
3/4 teaspoon xanthan gum
1 1/2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cups rice milk
1 1/2 teaspoons cider vinegar
3/4 cup dairy-free, soy-free vegetable shortening
1 1/2 cups granulated sugar
4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons
rice milk
1 teaspoon pure vanilla extract
1 (1-ounce) bottle red food coloring
1 recipe Velvet Frosting (recipe follows)
Directions:
1. Preheat the oven to 350°F. Grease two 8-inch round cake
pans, line with cutout parchment paper, grease again, and dust with a little
cocoa powder.
2. Whisk together the flour mix, cocoa powder, xanthan gum,
baking powder, baking soda, and salt. Set aside.
3. Combine the rice milk and cider vinegar. Set aside.
4. In the bowl of a stand mixer fitted with the paddle
attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on
medium speed until light and fluffy, about 2 minutes. Add the food coloring and
mix until combined, scraping down the sides of the bowl as necessary. Sift in
the flour mixture in three batches, alternating with the rice milk mixture, and
beginning and ending with the flour mixture. Beat until smooth, about 30
seconds, scraping down the sides of the bowl as necessary.
5. Divide the batter between the two pans, and smooth down
the surface using a frosting spatula.
6. Bake in the center of the oven for about 35 minutes, or
until the cake is beginning to pull away from the sides of the pan and a skewer
inserted into the center comes out clean. Rotate the pans halfway through the
baking time.
7. Let cool in the pans on a cooling rack for 30 minutes.
Cover the cake pan with a large plate, flip, peel off the parchment paper, and
flip the cake back onto the rack, right side up, to cool completely. Repeat
with the other cake.
8. Once the cakes have cooled completely, you may use a
serrated knife to trim the tops to make them level. Frost with Velvet Frosting.
Once the frosting has set, store covered at room temperature. This cake is even
better on days two and three!
Velvet Frosting
Makes enough to frost 1 8-inch layer cake
1 cup dairy-free, soy-free vegetable shortening
Pinch of salt
3 cups confectioners’ sugar
3 tablespoons rice milk
1 tablespoon freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1. In the bowl of a stand mixer fitted with the paddle
attachment, cream the shortening and salt on medium speed for 1 minute.
2. Add the confectioners’ sugar in three batches, beating
after each addition.
3. Add the rice milk, lemon juice, and vanilla. Beat on
medium speed until smooth, creamy, and fluffy, about 5 minutes.
BY CYBELE PASCAL ON 2/8/2011 10:52:00 AM
POSTED IN sweet treats, healthy recipes, winter holiday recipes, chocolate, gluten-free recipes, vegan recipes, cake, valentine's day, V-day treats, christmas recipes