I’ve always loved the thought of Red Velvet Chocolate cake, it summons up images of deliciousness. Of course it has to be gluten free for my family, so here is my recipe. It was delicious we enjoyed every bite!
Next time I make this I will bake the cake in two layers as slicing it created on layer that was larger than the other. Yummy with the frosting between as well as surrounding the cake.
Red Velvet Cake with Cream Cheese Frosting
By: Trina Astor-Stewart
Prepare ingredients ahead in 3 groups.
1. Blend together the following Liquids
1 teaspoon vanilla
1 peeled beat grated
1 cup orange juice or milk
zest from 1 orange
2 tblsp. White vinegar
1 tablespoon red food coloring
2. Blend the following dry ingredients together:
1 tablespoon psyllium husk powder (optional)
2 1/4 cups Astoria Mills Pastry Flour – Mix #2
2 tablespoons baking powder
¼ Teaspoon Baking soda
½ cup cocoa sifted
Stir the above together to blend well then add
¾ cup shortening or soft butter – blending to a fine mixture.
3. Whisk or beat until fluffy:
1 cup sugar
4. Now add all together beating to form a smooth pourable batter.
Pour batter into a round 8 or 9 inch greased springform cake tin. Bake at 350F for about 40 minutes or until tester comes out clean. Remove cake from tin, cool completely. Slice in half through the middle with a sharp knife or thread. Fill layer in the middle with frosting, place second cake layer on top and frost with Cream Cheese Frosting.
Cream Cheese Frosting:
1 pound cream cheese, softened
4 cups sifted confectioners’ sugar
2 sticks unsalted butter (1 cup), softened
1 teaspoon vanilla extract
Mix the cream cheese, sugar, and butter together on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. Add the vanilla, raise the speed to high and mix briefly until fluffy. Spread icing on middle layer, place second layer on top and ice cake with the remaining frosting, saving a little to add red food coloring to as a decorative design.