Easy Gluten Free Red White Blue Velvet Cake With Homemade Food

GLUTEN FREE RED VELVET CAKE

Steps:

• Beat eggs until fluffy; add sugar gradually.
• Add oil, applesauce, beets & vanilla.
• Sift together the rice flour, potato starch, tapioca flour,cocoa, xanthan gum, salt, & soda; stir into applesauce mixture; mix well.
• Pour into a Bundt pan that has been coated with non-stick spray.
• Bake 55 minutes in 375° oven.
• Cool 10 minutes. Remove from pan.

SUGAR FREE & GLUTEN FREE RED VELVET CAKE

Steps:

• Preheat oven to 350 degree. Grease and flour (2) 9 or 10 inches pans. Sift all dry ingredients together and set aside. Beat butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time. Mix in sour cream, vanilla, and coloring. Gradually mix in dry ingredients on low speed until well blended But do not over beat.
• Bake about 40 minutes or until a toothpick inserted in the middle comes out clean.

GLUTEN-FREE RED VELVET CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch springform pan, using gluten-free flour. In a bowl, sift together the gluten-free baking flour, cornstarch, cocoa powder, and baking powder. If mixture seems clumpy, sift again.
• Place the butter, avocado, applesauce, sugar, vinegar, buttermilk, and vanilla extract into the work bowl of a food processor, and pulse several times; process until well blended. Mix in the egg yolks, and process again. Scrape the mixture into a large bowl.
• In a separate mixing bowl, beat the egg whites with cream of tartar using an electric mixer until the whites form stiff peaks. Gently fold the egg whites into the avocado mixture, then fold in the flour mixture, being careful to retain as much fluffiness in the batter as you can. Gently mix in red food coloring. Pour the batter into the prepared springform pan.
• Bake in the preheated oven until the center is set and a toothpick inserted into the cake comes out clean, about 1 1/2 hours. Allow to cool. Since the cake is gluten-free, it may sink a little while cooling. When cool, remove from springform pan for decorating.

EASY GLUTEN FREE RED VELVET CAKE WITH HOMEMADE CREAM CHEESE FROS

Steps:

• Cake:.
• - Pre heat oven to 350 deg (lower to 325 for dark/non stick pans).
• - Spray two 8 inch round pans with baking spray or grease with butter.
• - Combine dry ingredients (cake mix, cocoa powder and pudding mix) in a medium bowl until well blended.
• - In a seperate bowl combine wet ingredients (butter, buttermilk, beaten eggs, vanilla, food coloring) and mix unitl well blended.
• - Now slowly add your wet ingredients to you dry ingredients, mixing and scraping the side of the bowl as you go. Continue until all are well blended and beat for additional 2 minutes.
• Note: Batter will be thick, if you think it is too thick for your mixer to handle you can add more buttermilk to thin it down, but don't add too much.
• - Pour batter evenly split between the two baking pans.
• - Bake according to package directions or until toothpick comes out center clean -- approx 30 minute.
• - Cool.
• Optional Homemade Frosting - Make while the cake is cooking:.
• - Cream butter and cream cheese together until they are light and fluffy.
• - Gradually add the powdered sugar and continue beating until well blended.
• - Add vanilla and heavy cream and beat until fluffy and spreadable.
• Optional: For a thicker frosting you can add more powdered sugar until you get the consistency you are looking for.
• - Place into the refrigerator until you are ready to use.
• Assembly:.
• - Make sure cakes have cooled.
• - Stir the frosting until it is spreadable again.
• - Place first layer of cake on plate.
• - Spread 1/3 of the frosting over this layer.
• - Place the second layer (upside down) on top.
• - Spread the rest of the frosting over the entire cake.
• - Refrigerate until you are ready to serve.

SUGAR FREE RED, WHITE, AND BLUE CAKE

Steps:

• Mix chopped strawberries and blueberries in a bowl with splenda and mint. Refrigerate for 30 minutes to 2 hours.
• Mix cool whip with cinnamon.
• Cut angel food cake horizontally.
• Add 1/2 of the cool whip to the bottom portion of the cake, then add half the fruit.
• Place top on the cake, then add rest of the cool whip and fruit.