Wednesday, June 5, 2013

Back to Classics: Vegan Gluten-Free Red Velvet Recipe

For those from the South, you know that red velvet cake is a classic. There are many explanations of what gives red velvet cake that 'redness'. Although, I am not from the South, I have grown to love their history and their take on food.

Some reasons of what gives red velvet its 'redness':

1) Back in the days when cocoa powder was not alkaline processed the acid from the buttermilk or vinegar turned the cocoa a slight red color. 

2) The food ration during World War II, bakers used beetroot juice in their cakes to enhance the color and also to retain moisture in the cakes.

Now a days there are still many different ways to get that red color.

Serving: 12 regular sized cupcakes or 24 mini cupcakes

1/2 cup sugar
1 Tablespoon Cocoa Powder 
1 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon xanthan gum
1/4 teaspoon salt

1/2 cup rice milk
1/8 cup canola oil
3 Tablespoons unsweetened applesauce
1 1/4 teaspoon vanilla extract
1 Tablespoon red food coloring (I used India Tree)

Pre-heat oven @ 350F

In large bowl, whisk together the all purpose gluten-free flour, sugar, baking powder, baking soda, xanthan gum and salt. Slowly stir in the rice milk, canola oil, unsweetened applesauce and vanilla extract. Stir until all the clumps of flour has dissolved. Lastly, stir in the red food coloring.

Scoop red velvet cake batter into lined cupcake pans and bake for 15-14 minutes until done.

Allow cupcakes to cool completely before icing.

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