Cybele Pascal
RED VELVET CAKE with VELVET FROSTING
What better way to celebrate Valentines Day this year, than with an Allergen-Free, Gluten-Free, Vegan Red Velvet Cake that can be eaten by all your favorite sweethearts? This cake is to-die-for. Eat it and weep.
Red Velvet Cake with Velvet Frosting
makes one 8-inch layer cake
My whole family goes crazy for red velvet cake. Its 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 I order online.That way, you can let them eat cake without the slightest tinge of guilt.
Velvet Frosting
makes enough to frost one 8-inch layer cake
Basic Gluten-Free Flour Mix
makes 6 cups
The key to the very best gluten-free baked goods is Authentic Foods superfine brown rice flour; it is the Cadillac, or cashmere, of brown rice flours and is worth its weight in gold. It is not grainy like other rice flours, and bakes the most fantastic cookies, cakes, pie crusts, and so on. If you cant find it at your local natural foods market or Whole Foods, order it online. Both Ener-G and Bobs Red Mill brown rice flours will also work in these recipes, but they wont turn out quite as well. I do not recommend Arrowhead Mills brown rice flour, which I find too gritty. The brands of potato starch and tapioca flour or starch are not important; I find them all interchangeable. (Please see Resources, page 177, of The Allergen-Free Baker’s Handbook for more information.)
All recipes reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA. Photo credit: Chugrad McAndrews.
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