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Recipe of Red Velvet Cake Gluten Free
Recipe

Red Velvet Cake Gluten Free

20 mins
40 mins
Low
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If you are a lover of Red Velvet pastries and want a gluten-free and healthier version, this recipe is the perfect choice for you. This recipe is very versatile since you can use it for threads, cupcakes and naked cake; you decide how you want to present it.
Learn more about Vanessa Musi

Ingredients

10 portions
  • 300 grams flour, multi-use gluten free like Bobs Red Mill (or whole version uses spelled flour same amount)
  • 2 grams baking soda, (regret apart)
  • 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 liquid vanilla
  • 5 grams apple vinegar
  • 1 cup buttermilk, Mix ½ cup almond milk + ½ cup plain yogurt
  • 224 grams cream cheese, at room temperature, for bitumen
  • 112 grams butter, Kirkland or Alpura at room temperature, for bitumen
  • 3 cups powdered sugar, of low glycemic index as Nature Via or Swerve sifted, for bitumen
  • 1 teaspoon liquid vanilla, for bitumen
  • 1/8 teaspoons sea ​​salt, fine, for bitumen
  • 1 pinch liquid vanilla, powder, for bitumen

Preparation

Preheat convection oven to 170 ° C.
Grease and line the base of 2 24 cm cakes with paper.
Smeal flours, cocoa and salt.
Mix buttermilk with the coloring, vinegar and salt.
In the blender with the balloon (or in a handmade bowl with a balloon), mix eggs, vanilla, coconut sugar. Add oil and integrate. Pour the buttermilk with vinegar, coloring and bicarbonate.
Add the sifted flour mixture; only to integrate.
Empty in the 2 prepared molds.
Bake until a toothpick comes out clean. Take out and let cool. Garnish with cream cheese bitumen.
For the bitumen: In the blender with the shovel, add butter, cream cheese, icing sugar, salt and vanilla until smooth.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
457
kcal
22.85%
Carbohydrate, by difference
56.4
g
18.8%
Protein
5
g
10%
Total lipid (fat)
24.3
g
37.38%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
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Ratings (2)
Cecilia Muñoz
01/10/2020 12:55:03
se puede sustituir esa harina por polvo de almedra?
Mariana Gilmore
19/09/2019 08:59:38
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