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.
24 Responses
In the red velvet cake recipe can real eggs and milk be used instead of the egg replacement and rice milk?
Yes, Jeanette, you may. Please let us know how it turns out for you!
best,
Cybele
[…] The cake itself is dairy-free (see recipe here) though the frosting is store-bought and definitely not for those who are lactose challenged like me. [Here’s another I found that I might try another day : Red Velvet Cake with Velvet Frosting] […]
I love your cookbook and am so grateful to have found it! My husband just discovered he has many alleriges that are at the root of his asthma and acid reflux. Your book has been a lifesaver…He is allergic to vinegar and lemon and leaf lettuce in addition to the top allergens. Do you have any suggestions for substitutions in your salad dressings? Thank you very much!
[…] Flour mix […]
[…] The flour recipe is here […]
[…] For the crust (From the Allergen-Free Baker’s Handbook) – 1.5 cups Gluten-free flour mix – 1/4 cup + 2 tbsps powdered sugar – 3/4 tsp xanthan gum – 1/8 tsp salt – 10 tbsp vegetable […]
Thank you for your blog and for this recipe! I just made this cake today and it was fantastic! I followed the recipe exactly, with the exception that I used two eggs instead of the egg replacer. This is the best “from scratch” gluten-free cake I have ever made and my guests, who are not GF, absolutely loved it. I was so happy with this cake I took pictures! Next time I will try leaving out the lemon juice and salt in the frosting since was a little too tart.
Thanks, Loretta! Some like it tart (i tried to mimic the flavor of cream cheese frosting) some like it sweet. Let me know how it tastes w/out lemon.
All best,
Cybele
You really need to format your website better. There is no reason for this page to print on 8 pages. What a waste of paper.
Hi Patrick: This doesn’t have a print option, and wasn’t posted with that in mind. However, I have done better as I’ve gone along at condensing my text. IT’s a learning process. I assume you cut and pasted this into a word doc, so you should have been able to reduce the line spacing yourself, and also reduce the font size. But again, I didn’t really post this with a print option, so it wasn’t designed with that in mind.
best,
Cybele
Hi
I used “Natural Flavors” food coloring to make a cupcake version. Natural Flavors is part of the Seelect company. I bought their “Red”. Ingredients are hibiscus and beet extract. However, my cupcake was super yummy but was brown at best. I can’t recall the amount I used because it was quite a few weeks ago. Do you have any suggestions? What is the specific color you buy? I’d like what I already have to work if possible. I bought eight ounces of it. Thanks so much! Enjoyed reading your cookbook. You did a wonderful job! Both my kids have food allergies…
My son has numerous food allergies but he can eat gluten. May I substitute all purpose flour for the gluten-free flour mix? Should I make it a pastry flour or just the regular all purpose?
I just made this for a party so my daughter would be able to eat the same thing as everyone else – it was excellent! I can’t believe I made something gluten free and eggs and dairy free that tasted so delicious!
As a Newbie, I am always searching online for articles that can help me. Thank you
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Hi! As per the question above, is it okay to sub out your gluten-free flour for regular all purpose baking flour if our household can eat wheat?
Hi Cybele,
I am going to make the red velvet for a dear friend and wanted to know can you double the recipe to make a larger cake than 8 inches? And why do you refridgerate the dry ingredients before mixing?
I have two boys with severe allergies, I can not tell you how much my Entire family enjoyed this cake. After making this cake, I searched other articles by you and found your book titles. I purchased two of them and can not say thank you enough. You have opened a creative touch in my heart and kitchen. My children felt more included in our meals. I have made several selections out of your books and I just purchased them two days ago. I wish I could post my pictures. Again, thank you for blessing my boys with the ability to be included. They love the Blondie chocolate chunk bars.
I love your book so much. My son is allergic to gluten, soy, nuts, eggs and dairy and your book enabled me to cook some treats for him. I baked this cake for his birthday and it was a winner. Everybody loved, even the non-allergic crowd. Thank you very much.
I have been looking for a red velvet receipe for my grandson, Anthony. He must be gluten, wheat, dairy and egg free. Your receipt seems to be perfect. I have some questions…I have Arrowhead Mills, gluten free all purpose baking mix which has ricer flour, sorghum flour, tapioca starch, baking powder, xanthan gum. Can I use this as the flour mix. Also, do I still add the xanthan gum, baking powder, baking soda to the receipe. I have Earth Balance Vegan Buttery sticks which contain salt. Is this good to use or should I use a vegetable or canola oil. Do I still add the salt if I’m using the sticks which also contain salt? I would appreciate some help since I hope to surprise him for Thanksgiving with this cake. Thank You!
Amazing! I made cupcakes with the recipe. It made 24 cupcakes (with frosting leftover.) I baked them for 20 minutes and they were perfect.
Question – I have a juicer at home, so is it possible to substitute red beet juice for the red food coloring?
Dear Grandma Rae:
Thanks for your comment. Unfortunately, that arrowhead mix won’t work with my recipes. They’ve been developed around my flour mix. Also, I don’t know how much baking powder and xanthan gum are in the mix proportionally, so wouldn’t know how to tell you to adjust the called for leavening and xan. If you follow the recipe as written, you’ll have a beautiful cake for your grandson, however!
all best,
cybele
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