Red Velvet Cake

First off, I wanted to start out by saying thanks to everyone who has taken the time to read this or even looked at it. I'm already over 350 views in just about two weeks.

I also encourage your feedback. I wanna know what you guys think! If you make something, let me know. If you have a recipe suggestion, let me know. If you want me to completely change stuff or adapt for another allergy, let me know! I want your feedback, even if it's bad.

If you only make one recipe from this blog, this is the one you want to make. It is awesome! My roomates have been munching down. This red velvet cake is very rich and flavorful. The pictures of it aren't the best but I promise it takes amazing.

This recipe is once again from The Allergen-Free Baker's Handbook by Cybele Pascal.

Red Velvet Cake with Velvet Frosting: Dairy, egg, soy, nut, fish, and wheat free.

Makes 1 8-inch two layer cake

Cake Ingredients:

• 2 3/4 cups Gluten Flour mix (see last blog; 6 cups = 4 cups superfine brown rice flour, 1 1/3 cups potato starch, 2/3 cup tapioca flour; if you can't have that, try a mix in my replacements post)
• 1/4 cup unsweetened cocoa powder
• 3/4 teaspoon xanthan gum
• 1 1/2 teaspoons baking soda
• 1 1/2 taspoons salt
• 1 1/2 cups rice milk
• 1 1/2 teaspoons cider vinegar
• 3/4 cup dairy-free, soy-free vegetable shortening
• 1 1/2 cups granulated sugar
• 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
• 1 teaspoon pure vanilla extract
• 1 (1-ounce) bottle red food coloring (we ran out so we added a few drops of purple)

1. Preheat the oven to 350 degrees F. Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little cocoa powder.
2. Whisk together the flour mix, cocoa powder, xanthan gum, baking powder, baking soda, and salt. Set aside.
3. Combine the rice milk and cider vinegar. Set aside.
4. In the bowl of stand mixer fitted with the paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on medium speed until light and fluffy, about 2 minutes. Add the food coloring and mix until combined, scraping down the sides of the bowl as necessary. Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture. Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
5. Divide the batter between two pans, and smooth down the surface using a frosting spatula.
6. Bake in the center of the oven for about 35 minutes, or until the cake is beginning to pull away from the sides of the pan and a akewer inserted into the center comes out clean. Rotate the pans halfway through the baking time.
7. Let cool in the pans on a cooling rack for 30 minutes. Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely. Repeat with the other cake.
8. Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level. Frost with Velvet Frosting (following). Once the frosting has set, store covered at room temperature.

• 1 cup dairy-free, soy-free vegetable shortening
• Pinch of salt
• 3 cups confectioners'/powdered sugar
• 3 tablespoons rice milk
• 1 tablespoon lemon juice
• 1 teaspoon pure vanilla extract

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening and salt on medium speed for 1 minute.
2. Add the confectioners' sugar in three batches, beating after each addition.
3. Add the rice milk, lemon juice, and vanilla. Beat on medium speed until smooth, creamy, and fluffy, about 5 minutes.