![]() ![]() Preheat the oven to Gas Mark 5/190☌/375☏. Store your bundt cake in the fridge nicely covered for up to 5 days.This dramatic cake also makes a wonderful dessert for a glamorous dinner party!ġ65g (6½oz) butter/ margarine at room temperature, choppedĢ75g (11oz) Denise’s Delicious flour blend - available at ģ00ml (10 floz) cream, whipped, for the fillingġ. You can also pour the icing in a zip block bag and snip the corner off and ice with that! If you do not have piping bags or a zip block bag, you can use a spoon. Prior to serving, mix the almond cream and maple syrup in a food processor. Carefully wrap the cake in tight plastic wrap to keep it moist for up to 5 days. If you do not plan on eating the cake right away, wait to frost it. If there is batter on the fork that means it needs a few more minutes, If there is no batter, that means it is done! Now, let the cake sit and cool for 20 minutes before inverting it over a drying rack. ![]() Once the timer goes off, stick a fork in the cake and pull it out. Mine is Trader Joe’s olive oil, then place the cake in the oven at 350 degrees for 55 minutes. You do not want to over-mix! Then, spray the bundt cake pan with your favorite cooking oil. Prior to pouring the batter in you are going to want to mix up the ingredients well. I still spray the bundt cake pan prior to pouring the batter in. I love my silicone bundt cake pan for a few reasons. How To Make this Gluten Free Red Velvet Cake You can use Red40 or natural food coloring, but just know you may need more of the natural stuff if you choose to go that route, as it will require more dye. I prefer to go the natural food coloring route even if it means that it may not come out as vibrant. The vanilla and cocoa are what makes this cake red velvet-y! The eggs work as a binding agent in keeping the ingredients in this recipe soft and moist. The apple cider vinegar gives this cake a tangy and sour taste. Make sure you are buying pure maple syrup rather than pancake syrup, pure maple syrup will not have any added ingredients. The maple syrup adds the perfect amount of sweetness along with the coconut sugar in this recipe. A big part of a red velvet cake is the color of it, red! While the darker color of coconut sugar works It will require more food coloring to make the cake red. The blonde coconut sugar is used in place of regular coconut sugar because it is much lighter. Make sure the baking powder you buy is gluten free. The baking soda and baking powder allow this cake to rise and expand. Tapioca and arrowroot can be found in the regular flour aisle of the grocery store. Think of tapioca and arrowroot as cornstarch in the paleo world. In most of my recipes it can be used interchangeably with arrowroot powder. Tapioca flour is known as a thickening agent. It can be found next to the regular flour in the grocery store. It cannot be used interchangeably with other flours. ![]() Almond flour is the base ingredient and is my go to flour in paleo baking. The Ingredients for this Gluten Free Red Velvet Cake This dessert is naturally grain free, dairy free, and refined sugar free. The maple almond cream frosting compliments the tangy vanilla cake with a splash of cocoa oh so nicely. This cake only takes 10 minutes to prep, making it a no brainer for all of your holiday dessert needs. This gluten free red velvet cake is exactly what you need for the holidays. ![]()
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