Saturday, July 16, 2011

Red Velvet Cake

Here is another Pioneer Woman recipe that I have converted to make a gluten free treasure.

GF Red Velvet Cake


  • 1 cup Shortening
  • 1-3/4 cup Sugar
  • 2 cup Coconut Flour
  • 1/2 cup Tapioca Starch
  • 1-1/4 teaspoon Salt
  • 2 whole Eggs
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • 1-1/2 teaspoon Vinegar
  • 1-1/2 ounce, fluid Red Food Coloring
  • 1-1/2 teaspoon Cocoa Powder

Preparation Instructions

Preheat oven to 330 degrees. Thoroughly spray a large (18 x 12) sheet cake pan (or you can use a slightly smaller jelly roll pan) with nonstick baking spray. Be sure to get in all the corners of the pan.
Sift together flours and salt. Set aside.
In a separate bowl, stir together buttermilk, eggs, vanilla, and baking soda. Add vinegar and stir. Set aside.
In a separate small bowl, mix together cocoa and red food coloring. Set aside.
Cream together shortening and sugar until fluffy. Alternate adding the flour mixture and the buttermilk/egg mixture until all combined. Pour the red mixture in and beat until combined.
Pour batter into prepared sheet cake pan. Use a large offset spatula or knife to even out the surface. Bake for 20 - 30 minutes. Remove pan from oven and allow cake to cool in the pan for 20 minutes. Place a large cutting board on top of the cake pan, then invert the cake, allowing it to turn out onto the cutting board. Allow cake to cool completely before icing.

Cream Cheese-Sour Cream Frosting1 (8 ounce) package cream cheese, room temperature
2/3 cup confectioner's sugar
1/2 cup sour cream

Beat sour cream, confectioner's sugar and cream cheese in a large bowl until well blended. Spread the frosting over the cooled cake.

Keep cool.

This was a huge forth of July hit. I hope enjoy it as much as we did.

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