Gluten Free Red Velvet Cake
  • Ingredients:


    4 tablespoons undutched cocoa powder
    2 Tablespoons beetroot powder
    1 cup buttermilk
    1 teaspoon salt
    1 teaspoon vanilla paste (or seeds from 1 vanilla pod)
    1 cup vegetable oil
    2 cups white sugar
    3 eggs
    2 and a half cups gluten free Self Raising flour
    2 teaspoons carb soda
    1 teaspoon white vinegar


    250g Cream Cheese - room temperature
    1 cup pure icing sugar
    1 tablespoon lemon juice
    0-3 tablespoons milk**
    1/2 teaspoon vanilla paste
    Pinch of salt.
    Pre heat oven to 180 deg.C (or 350 degF)
    Grease and flour 2, 10inch round baking pans. Line with baking paper and set aside.
    In a large mixing bowl, sift all fry ingredients. Repeat.
    In a blender, add all the wet ingredients and blitz them until foamy.
    Make a well in the dry ingredients and add half the wet ingredients.
    Beat on low speed until ingredients combined.
    Turn mixer onto high and slowly add remaining wet ingredients.
    Beat for approximately 5 minutes.
    Batter should look a grey in colour. (that is normal)
    Pour batter into prepared pans.
    Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
    Allow cakes to rest in tins for 5 minutes before turning out onto a cooling rack.
    While cakes are cooling, make the frosting.
    In a medium mixing bowl, add softened cream cheese and pure icing sugar.
    With a wooden spoon, beat well until all combined.
    Add lemon juice, salt and also vanilla and mix through.
    Cover and put in fridge to chill for 30 mins.
    ** re milk. When frosting out of the fridge, stir to check if too thick. If it is, add one tablespoon of milk at a time. Some people like a solid frosting, so your individual choice could mean you don't require any milk at all, or all 3 tablespoons.

    To assemble:
    Smooth desired amount of frosting onto one of the cakes. Pop the other on top and frost cake completely.

    Serves 8-10.
  • redcake.jpg
Kim likes this.
  1. Catalyst
    Yes you could do that too. Just use 2 beets per tablespoon of the beet powder and just add it to the wet ingredients and blitz in the blender.
  2. Kim
    Great! Yeah I was wondering about roasting beetroots and using the juice - I also thought you could dry them and pulverise them to get a cheapo version of the powder?
  3. Catalyst
    Of course! You can even roast some baby beets off and also might sound weird but a 1/2 cup of good quality red wine works too, or NUDE JUICES have beetroot and berry juice. Or you could puree down some frozen red berries (you know the mcains ones) and add about a cup of that to the wet ingredients. You could use a natural red food colouring, but don't use the imitation stuff as it tends to have a weird reaction with the carb soda and vinegar. (I wish Heston was here now to explain why! lol)
    Kim likes this.
  4. Kim
    Soooo going to try this!

    If you didn't have the beetroot powder, I take it you could substitute another natural red colour?