Gluten Free Red Velvet Cake with Cream Cheese Icing

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Recipe's preparation

Red Velvet Cake

Recipe adapted from allrecipes.com gluten free red velvet cake recipe



Step 1.

Preheat oven to 175 degrees celsius.

grease and line two 9-inch (22cm) springform round cake tins

Step 2.

Mill brown rice in mixing bowl; 40 seconds, speed 9

Add coconut flour, sorghum flour, tapioca flour, baking soda, xanthan gum, salt, and 15 grams unsweetened cocoa powder to milled rice. Mix 15 seconds, speed 4.5

Set combined flour mix aside. Clean and dry mixing bowl.

Step 3.

In mixing bowl add canola oil and sugar. Mix 15 seconds, speed 4.5

Continue mixing on speed 3 for a further 45 seconds - 1 minute, adding eggs through measuring cup hole, one at a time, then applesauce. Ensure mixture is fully combined.

Step 4.

Add approximately one third of the flour mixture, and one third of the buttermilk to the other ingredients already in the mixing bowl. Mix for 10 seconds on speed 7. Repeat utill all of the flour mix and buttermilk has been added and combined.

Step 5.

Into a cup, place red food colouring, 5 grams unsweetened cocoa powder and vanilla extract. gently mix to create a paste.

Turn dial to speed 7 and mix for 30 seconds, add paste while mixing. Ensure batter is fully combined.

Step 6. Divide batter evenly into pre-prepared cake tins (approximately 670grams in each tin).

Bake cakes in oven for approximately 25 minutes (or until skewer comes our clean)

Cream Cheese Icing

Step 1.

combine cream cheese and butter on speed 4.5 for 15 seconds. scrape down sides with the spatula and mix again on speed 4.5 for 10 seconds.

Step 2.

Add icing sugar, 2 Tbsp of cream or milk and vanilla extract. Beat for 15 seconds on speed 5.5.

Step 3. Add 1 more Tbsp of cream if you think it looks too think. add a pinch of salt if you desire a sweet and salty flavour. Beat for 10 seconds on speed 5.5.

Step 4.

Place cream cheese icing into sealed contained and store in fridge.