Gluten Free Dairy Free Red Velvet Cake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Serves: 10-12 servings
Ingredients
  • Cake
  • 2 ½ cups of Bette Hagman’s 3 flour blend (2 cups white rice flour, ⅔ cup potato starch flour, ⅓ cup tapioca starch flour – you’ll have ½ cup extra you can save for another use)
  • 2 tsp xanthan gum
  • 1 ½ cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cocoa powder
  • 1 ½ cups canola oil
  • 1 cup light coconut milk (from a can – reserve extra for frosting)
  • 2 large eggs
  • 1 Tbsp distilled vinegar
  • 1 tsp vanilla extract
  • 2 Tbsp red food coloring
  • Frosting
  • ¾ cup margarine softened (Earth Balance is dairy-free and also available in a soy-free version)
  • 4 ½ cups powdered sugar
  • 1 ½ tsp vanilla extract
  • 4 to 5 Tbsp light coconut milk
Instructions
Cake
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, mix dry ingredients: flour blend through cocoa powder.
  3. In another large bowl, whisk wet ingredients: oil through food coloring.
  4. Whisk dry ingredients into wet until uniformly mixed.
  5. Grease and flour three 9-inch round cake pans.
  6. Divide batter evenly between pans and bake for about 30 minutes, rotating pans in oven, half way through. A toothpick should come out clean when done.
  7. Cool completely. If you have the time it helps to refrigerate the cakes before frosting so they’re not as crumbly.
Frosting
  1. Beat softened margarine until creamy with an electric mixer. Beat in sugar one cup at a time.
  2. Mix in vanilla.
  3. Mix in coconut milk, 1 Tbsp at a time.
Assembly
  1. Run a knife around the edges of each cake layer.
  2. Invert one of the layers onto a cake plate.
  3. Frost the top of that layer.
  4. Invert the next layer onto the frosted bottom layer.
  5. Frost and repeat with the third layer.
  6. Then frost all around the edge.
Recipe by Savory Nature at http://savorynature.com/2014/12/16/gluten-free-dairy-free-red-velvet-cake/