About this recipe:This gluten free version of red velvet cake has the soft texture everyone loves, plus a little extra cocoa for good measure! This is the cake I am having made for my wedding. Works well for cupcakes too.
160g brown rice flour
25g coconut flour
100g sorghum flour
100g tapioca flour
1 teaspoon bicarbonate of soda
1 teaspoon xanthan gum
1/4 teaspoon salt
4 tablespoons cocoa powder, divided
240ml rapeseed or vegetable oil
300g caster sugar
2 eggs, at room temperature
185g unsweetened applesauce
2 tablespoons red food colouring
1 teaspoon vanilla extract
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Preheat oven to 180 C / Gas 4. Grease and flour two 23cm round cake tins with gluten free flour. In a bowl, whisk together the rice flour, coconut flour, sorghum flour, tapioca flour, bicarbonate of soda, xanthan gum, salt and 3 tablespoons of cocoa powder in a bowl.
In a large mixing bowl, beat oil and sugar until thoroughly combined; beat the eggs in one at a time until fully incorporated. Stir in the applesauce. Beat the flour mixture into the wet ingredients, alternating with buttermilk, in several additions, beginning and ending with flour mixture. Mix the remaining 1 tablespoon of cocoa powder with the red food coloring and vanilla extract to make a paste; gently stir into the cake mixture. Pour the mixture into the prepared cake tins.
Bake in the preheated oven until a skewer inserted into the centre of a cake comes out clean, about 25 minutes. Allow the cakes to cool completely before icing.