January 13, 2018 hampster82 0Comment

Red Velvet cake is an amazing creature. With its hint of chocolate, but not quite a chocolate cake. And it is so buttery. And don’t get me started on that red color. How do they make that red so vibrant? If only I could get my Fondant to come out like that!

Red Velvet Cupcakes

 

I’ll admit, I originally made this Red Velvet cake just so that I had something to put this cute heart cupcake topper on (you can check out my heart cake topper tutorial here). But this really was a fun project, refining the recipe until I got the perfect blend of flavors and the crumby texture this cake deserves.

Wafer paper heart cake topper

 

I used a blend of gluten free ingredients. To make it easier, you could use an all purpose gluten free flour mix. It would cut down on the number of ingredients. However, I find every blend to produce different results. Some blends have a great taste for one recipe while being too bitter for the next recipe. So, I steer away from blends. Until I develop that perfect blend for myself, that is!




 

The cake is sweetened with a blend of erythritol (Swerve) and Xylitol. There is no after taste and these sweeteners taste just like sugar.  That means that you’re left with a sweet tasting dessert that no one would know is sugar free!

 

This Red Velvet Cake is topped with Cream Cheese frosting that has no refined sugar! This was a bit of a challenge at first. Let’s just say that my first attempt was disastrous! I wouldn’t feed it to my worst enemies, if I had any. 😉 I have never seen anyone do what I did for this frosting, but it worked out great! And I would do it again in a heartbeat.

Red Velvet Cake

 

The Cream Cheese frosting is sweetened with Xylitol. Most Cream Cheese frostings use 4 cups of powdered sugar. My recipe uses just over 1/2 cup of granulated Xylitol. I made it like how you would make Italian Meringue Buttercream, but substituted some of the butter for cream cheese. The end result is a bit thinner than regular buttercream, but I find that to be the case with cream cheese frosting in general. Also, you can stiffen it by allowing the frosting to cool in the refrigerator until it reaches the desired consistency. Just be sure to beat it again prior to using!

 

I hope you enjoy this Red Velvet Cake as much as I do. If you don’t have time to make it now, Pin it to save it for later!

Red Velvet Pin 2




 

 




 

 

Happy Baking!

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