Gluten-Free Red Velvet Cake
Servings: 20
Calories: 250kcal
Equipment
- 1 kitchen scale
- 1 stand mixer or hand held electric mixer
Ingredients
- 294 grams granulated sugar
- 2 large eggs
- 315 grams 1:1 gluten-free flour blend
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespooons Dutch cocoa powder
- 315 grams oil (canola, avocado, light olive)
- 1 teaspoon white vinegar
- 1 ounce red food coloring (or pureed beets)
- 1 teaspoon vanilla
- 224 grams buttermilk
Instructions
- Preheat oven to 350 degrees. Grease and flour three 9-inch round layer cake pans. Line with a parchment circle (on top of the flour) if you desire.
- In the bowl of an electric mixer with the paddle attachment, beat the sugar and eggs together until well combined.
- Sift the flour, baking soda, salt and cocoa powder together, and set aside.
- In a separate bowl (or liquid measuring cup), mix together oil, vinegar, food coloring and vanilla. Add to the eggs and sugar, and beat until combined.
- Starting and ending with the flour mixture, alternate adding the flour mixture and the buttermilk to the wet ingredients.
- Let your batter rest for 30 minutes before baking.
- Pour batter into your prepared pans. Tap them on the table to level out the batter and release any air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean. Be careful not to overbake, or you will have a dry cake.
- Set the layers cool on a wire rack for about 10 minutes before turning out of their pans. Cool completely before frosting.
- Frost with cream cheese frosting, and enjoy!
Nutrition
Calories: 250kcal | Carbohydrates: 25g | Protein: 2g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 183mg | Potassium: 17mg | Fiber: 1g | Sugar: 16g | Vitamin A: 19IU | Calcium: 23mg | Iron: 1mg