Red Velvet Cake


Gluten Free Low Carb Red Velvet Cake


I found the original recipe at http://www.foodnetwork.com/recipes/sara-moulton/southern-red-velvet-cake-recipe/index.html

Ingredients

bulletVegetable oil for the pans
bullet1 cup almond flour or meal
bullet1 cup buckwheat
bullet1/2 cup brown rice flour
bullet1 1/2 cups Truvia or Splenda
bullet1 teaspoon baking soda
bullet1 teaspoon fine salt
bullet1 teaspoon cocoa powder
bullet1 1/2 cups vegetable oil
bullet1 cup buttermilk, at room temperature
bullet2 large eggs, at room temperature
bullet2 tablespoons red food coloring (1 ounce)
bullet1 teaspoon white distilled vinegar
bullet1 teaspoon vanilla extract
bulletCream Cheese Frosting, recipe follows
bulletCrushed pecans, for garnish (I left these off)

Directions

Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans. (rice flour works well for this)

In a large bowl, sift together the flours, sweetener, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.

Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

I just used a regular plate and knife and it came out fine. It will definitely look prettier if you use the cake stand and spatula. Take your time and don't hurry. The frosting recipe makes plenty for use. I made it ahead of time and stored it in the fridge, then put it in the microwave for about 20 seconds to soften it.

Cream Cheese Frosting:

bullet1 pound cream cheese, softened
bullet4 cups Splenda
bullet2 sticks unsalted butter (1 cup), softened
bullet1 teaspoon vanilla extract
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake

If you don't care about carbs, then use regular sugar instead of Splenda or Truvia. Also, I would suggest using another flour instead of buckwheat because it does affect the flavor a little. It might make the cake a little crispier if you use all rice flour, though.  Rice flour is higher in carbs than the others.

Enjoy!

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