Coconut Flour Red Velvet Cake Food

COCONUT FLOUR RED VELVET CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don't worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes.
• Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator.
• Cream Cheese Frosting.
• 2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese.
• 1/2 cup to 3/4 cup erythritol, powdered.
• 1/8 to 1/4 teaspoon pure stevia extract.
• 1 stick organic unsalted butter.
• Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.

RED VELVET CAKE

Steps:

• For the Red Velvet Cake: Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) round layer cake pans.
• Sift flour, baking soda and coco together. Beat sugar and eggs together in a large bowl.
• In a separate bowl mix together oil, vinegar, food coloring, and vanilla. Add to the bowl of eggs and sugar and beat until combined.
• Add the flour mixture and the buttermilk to the wet mixture by alternating the buttermilk and dry ingredients. Always start with the flour and end with the flour.
• Pour batter into pans. Tap them on the table to level out the batter and release air bubbles. Bake for 25 minutes or until a cake tester inserted near the middle comes out clean but be careful not to over bake or you'll end up with a dry cake.
• Let layers cool on a wire rack for about 10 minutes before turning out of pan. Cool completely before frosting.
• For the cream cheese frosting: This is the "official" cream cheese frosting recipe but we always use about 1 1/2 recipes on each cake to cover it well.
• Let margarine and cream cheese soften to room temperature. Cream well. Add sugar and beat until mixed but not so much that the frosting becomes "loose". Add vanilla and nuts. Spread between layers and on top and sides of cake.

RED VELVET BIRTHDAY CAKE

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Grease two 8-inch cake pans with nonstick spray and line with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter, coconut oil and granulated sugar. Cream together on medium speed, scraping the bottom and sides with a rubber spatula as needed, until pale and fluffy, 3 to 4 minutes. With the mixer running, add the eggs, one at a time, beating each until fully incorporated. Add the food coloring, vanilla and vinegar and mix to combine. Add the dry ingredients and buttermilk in 2 to 3 alternating additions and beat until just combined. Divide the batter between the cake pans, spreading it out evenly.
• Bake until the sides of the cakes start to pull away from the pans and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Remove from the oven and let cool for 10 to 15 minutes in the pans, then invert onto racks and let cool completely.
• Trim the top of each cake layer to make a flat surface. Place the bottom cake layer on a turntable or something easy to rotate. Dollop about a third of the Frosting on the cake layer and spread with an offset spatula in an even layer to the edge. Top with the second cake layer, cut-side down. Frost the sides and top, then decorate with chopped pistachios or sprinkles as desired. Use icing gel to write "Happy Birthday," if desired.
• Cream together the butter and cream cheese in a stand mixer fitted with the paddle attachment until smooth. Add the powdered sugar, salt and vanilla and whip, scraping down the sides as necessary, until combined, light and fluffy, 4 to 5 minutes.