By Elizabeth Gordon

Red Velvet Cake

SERVES 8 TO 10

The first time I ever heard of red velvet cake was in the movie, Steel Magnolias. When I tasted it, I loved it. This allergy-friendly version is great for kids’ birthday parties. Top it with Vanilla Buttercream Frosting.

1 cup gluten-free vanilla rice milk
1 teaspoon cider vinegar
2½ cups Betsy’s Baking Mix
1 teaspoon salt
1 teaspoon xanthan gum
1½ cups granulated sugar
½ cup organic palm oil shortening
2 tablespoons unsweetened cocoa powder
1 ounce red food coloring
¼ cup + 3 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon distilled white vinegar
1 teaspoon baking soda
1 recipe Vanilla Buttercream Frosting

1. Preheat oven to 350 degrees. Grease two 9-inch round cake pans, line the bottoms of the pans with parchment paper and then lightly grease the parchment paper.

2. In a small bowl, make “buttermilk” by combining the rice milk and cider vinegar.

3. In a large mixing bowl, combine the baking mix, salt, and xanthan gum.

4. In the bowl of a stand mixer, cream together the sugar and shortening. Meanwhile, in a separate small bowl, mix the cocoa powder and red food coloring to form a paste; set the paste aside. Add the applesauce and vanilla to the creamed shortening and sugar and blend until the mixture is light and creamy.

5. Add the cocoa paste and mix well. Alternately add the dry ingredients and the “buttermilk” mixture to the batter, beginning and ending with the dry ingredients.

6. Pour the white vinegar into a small cup and sprinkle the baking soda over it. Immediately pour the fizzing combination into the cake batter and thoroughly combine the two mixtures.

7. Divide the batter between the prepared pans and bake the cakes for 30 to 35 minutes, or until a toothpick inserted in the centers comes out clean.

8. Let the cakes cool completely in their pans on a cooling rack. Turn the cakes out of their pans and remove the parchment paper. Frost the top of each cake layer. Transfer 1 layer to a serving plate and set the other layer on top. Forst the sides of the cake.

9. Store the frosted cake, covered and refrigerated, for up to 3 days.

Each serving with frosting contains 975 calories, 54g total fat, 24g saturated fat, 0g trans fat, 0mg cholesterol, 258mg sodium, 132g carbohydrate, 1g fiber, 3g protein.

 

---

 

Betsy’s Gluten-Free Baking Mix

MAKES 7½ CUPS

This flour blend is enough for about three cake recipes. Whisk it thoroughly each time before using.

3¾ cups garbanzo bean flour
2¼ cups potato starch
1½ cups tapioca starch/flour

1. Measure flours into a large container with an airtight lid. Stir very well with a wire whisk until evenly incorporated and no white spots remain. Then seal the container and shake it vigorously for 1 minute.

2. Store in a cool, dry place for up to 3 months

 

---

 

Vanilla Buttercream Frosting

This versatile recipe works for everything from a cake frosting to a decadent topping for cinnamon rolls. The frosting may be used immediately or stored in an airtight container and refrigerated for up to one week. Makes enough to generously frost and fill one 8- or 9-inch layer cake or 24 cupcakes.

2 cups organic palm oil shortening
2 cups Marshmallow Cream or commercial brand, if tolerated
3 cups confectioners’ sugar, sifted
1 tablespoon vanilla extract
½ teaspoon salt

1. In the bowl of a stand mixer, beat together the shortening and the marshmallow cream on medium-high speed for 3 minutes. Scrape down the sides of the bowl, add the confectioners’ sugar, and beat until the mixture is light and fluffy.

2. Blend in the vanilla and salt until thoroughly combined.

 

---

 

Marshmallow Cream

MAKES 4 CUPS

Marshmallow cream reminds me of ice cream sundaes and my mother’s homemade fudge, things that are now my dietary taboos. Finding out that it was made with eggs devastated me, so I was happy to create this alternative. I recommend using Lyle’s Golden syrup instead of corn syrup as a natural alternative, but it will yield an off-white color. If this bothers you, use corn syrup instead.

½ cup cold water
3 packages unflavored gelatin
2 cups Lyle’s Golden Syrup or corn syrup
2 cups confectioners’ sugar, sifted
1½ teaspoons vanilla extract
½ teaspoon salt

1. In a small saucepan, add the cold water and sprinkle the gelatin over it. Let stand for 5 minutes. Add the Lyle’s Golden Syrup and heat the mixture over medium heat, stirring constantly, for 4 to 5 minutes, or just until the gelatin is completely dissolved.

2. Pour the gelatin and syrup mixture into the bowl of a stand mixer and beat for 3 minutes on medium speed, and then for 12 minutes at medium-high speed. The mixture will become thick, fluffy and very sticky, just like commercial marshmallow cream.

3. Stir in the confectioners’ sugar, vanilla, and salt until combined, then beat on medium-high for another 2 minutes. Scrape down the sides of the bowl and beat for another minute. The longer it sits at room temperature, the stickier (more like a marshmallow) it will become.

4. Store, covered and refrigerated, for up to 3 days. Or store in an airtight container in the freezer for up to 3 months. To defrost the cream, just place it in the refrigerator for several hours, and then let it sit at room temperature for another hour.

Each tablespoon contains 45 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 25mg sodium, 12g carbohydrate, 0g fiber, 0g protein. LW

Read More on These Topics

• Celiac/Gluten Free
• Cooking
• Entertaining
• Dessert