Recipe by ktonks
"This is the cake I am having made for my wedding. It was certainly a challenge to find somebody to use my recipe and to do it gluten free!"
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brown rice flour
unsweetened cocoa powder, divided
1 1/2 cups
eggs at room temperature
red food coloring
Easy to make, taste is good too. Gluten free baking is hard, due to the flours it can often taste chalky or floury. This recipe did have that slight taste but it was super moist which was nice. I love the use of applesauce. I made cupcakes instead of a cake because of the event I was making them for. Took about 14 minutes in the oven, rotating the sheet halfway through. I topped the cupcakes with a cream cheese frosting and they were extremely delicious. Thank you for sharing this recipe it will definitely be made again!
The taste of the cake was good, made even beter by a cream cheese frosting. Unfortunately the cake batter was more like the consistancy of dough after all was mixed. When the batter was put in the pan it had to be spooned into the pan and it did not spread out to fill the pan. After baking the cake was still very thick. if there is anyway to thin the batter would be great to know.
My daughter-in-law made this recipe for her daughter's 2nd family birthday party. She made it into cupcakes and they were delicious! They did not taste gluten free and were moist.
Love it with my dad and brother being on a gluten free diet it was perfect for them and it tasted no different than any regular red velvet cake!
I am not on a gluten free diet, however, I made these for the baby shower of a friend who has celiac. They were very tasty and moist. The texture is good and there is no strange aftertaste like sometimes happens with gluten-free baked goods.
They were a hit at the party as well. The guest of honor said they were the best gluten-free cupcakes she had ever had. Her sister ran over to tell the guest of honor not to eat them as she was convinced they couldn't be gluten free after eating them.
For people who plan to make cupcakes, this recipe will make about 2 dozen. Another reviewer said the batter was thick like dough. I did not find that to be the case at all. It had a normal cake batter texture.
You have restored my faith in gluten free desserts. I can now comfortably say delicious and gluten-free in the same sentence.
I replaced the buttermilk with coconut milk and they still turned out FANTASTIC!
Very moist and delicate. I had a hard time removing them from the muffin tin, even though I greased them ( I didn't flour them and probably should have) I subed almond flour for the coconut only because I didn't have any.
Our entire family loves these as cupcakes! The recipe is great as is but personally I have made some shortcuts that make them easier and turn out great! I use JULES AP GF flour mix instead of all the different flours listed (2 1/2 cups), eliminate the xanthan gum as JULES has that covered in her flour mix. and I use the pretty cupcake liners for the muffin cups for easy clean-up. To make them dairy-free I use almond or soy milk + 1 Tbsp vinegar to = the buttermilk. I also am now adding 2 Tbsp of "cake enhancer" by King Arthur Flour to make them stay fresh longer. It is a great product and gluten-free. Thanks for the great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Gluten Free Red Velvet Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 193
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