Gluten-Free Red Velvet Cake
Serves: 6
Amos O'Hara
1 January 1970
Based on User reviews:
47
Spice
39
Sweetness
57
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 tsp
Cornstarch1 cup
Unsweetened Cocoa Powder3 cup
Butter (softened)1.5 cups
Applesauce3 cups
White Sugar1 tbsp
White Vinegar1 cup
Buttermilk1 tsp
Vanilla Extract1 tsp
Cream Of TartarDirections:
1
Preheat oven to 300 degrees F (150 degrees C)
2
Grease and flour a 10-inch springform pan, using gluten-free flour
3
In a bowl, sift together the gluten-free baking flour, cornstarch, cocoa powder, and baking powder
4
If mixture seems clumpy, sift again
5
Place the butter, avocado, applesauce, sugar, vinegar, buttermilk, and vanilla extract into the work bowl of a food processor, and pulse several times; process until well blended
6
Mix in the egg yolks, and process again
7
Scrape the mixture into a large bowl
8
In a separate mixing bowl, beat the egg whites with cream of tartar using an electric mixer until the whites form stiff peaks
9
Gently fold the egg whites into the avocado mixture, then fold in the flour mixture, being careful to retain as much fluffiness in the batter as you can
10
Gently mix in red food coloring
11
Pour the batter into the prepared springform pan
12
Bake in the preheated oven until the center is set and a toothpick inserted into the cake comes out clean, about 1 1/2 hours
13
Allow to cool
14
Since the cake is gluten-free, it may sink a little while cooling
15
When cool, remove from springform pan for decorating