If you love Red Velvet cakes and want a gluten-free and healthier version, this recipe is the perfect option for you.
This recipe is very versatile as you can use it for a wreath, cupcakes, and naked cake; you decide how you want to present it.
300 grams flour, gluten-free all-purpose like Bobs Red Mill (or for whole grain use spelt flour in the same amount)
2 grams baking soda, (weigh separately)
5 grams sea salt, fine
38 grams cocoa, American type or cocoa
1 1/3 cups coconut sugar
1 1/2 cups coconut oil, melted, warm
2 eggs
2 teaspoons red food coloring, Americolor
5 grams vanilla essence
5 grams apple cider vinegar
1 cup buttermilk, mix ½ cup almond milk + ½ cup natural yogurt
224 grams cream cheese, at room temperature, for the frosting
112 grams butter, Kirkland or Alpura at room temperature, for the frosting
3 cups icing sugar, low glycemic index like Nature Via or Swerve sifted, for the frosting
1 teaspoon vanilla essence, for the frosting
1/8 teaspoons sea salt, fine, for the frosting
1 pinch vanilla essence, powdered, for the frosting
Preparation
20 mins
40 mins
Low
Preheat convection oven to 170°C.
Grease and line the base of 2 round cake pans (24 cm) with paper.
Sift flours, cocoa, and salt.
Mix buttermilk with food coloring, vinegar, and salt.
In the mixer with the whisk (or in a bowl by hand with a whisk), mix eggs, vanilla, and coconut sugar. Add oil and combine. Pour in the buttermilk with vinegar, food coloring, and baking soda.
Add the sifted flour mixture; just combine.
Pour into the 2 prepared pans.
Bake until a toothpick comes out clean. Remove and let cool. Decorate with cream cheese frosting.
For the frosting:
In the mixer with the paddle, cream butter, cream cheese, powdered sugar, salt, and vanilla until smooth.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?