Gluten Free / Sugar Free Red Velvet Cake
Red Velvet cake that has just the right blend of flavors and works perfectly with cream cheese frosting. Oh, and it is Sugar Free and Gluten Free.
Servings: 12 Cupcakes
Calories:
Ingredients
- 1 cup Brown Rice Flour
- 5 tablespoons Potato Starch
- 3 tablespoons Tapioca Flour
- 1 tablespoon Unsweetened Cocoa Powder
- 1-1/2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Xanthan Gum
- 1/2 cup Butter, softened
- 1/2 cup Xylitol
- 1/2 cup Granulated Erythritol (Swerve)
- 2 Eggs
- 1/4 cup Oil Canola or vegetable
- 2 teaspoons Vanilla extract
- 1-2 tablespoons Red Food Coloring Gel or liquid
- 3/4 cup Buttermilk
Instructions
- Preheat oven to 350 degrees F.
- In a medium bowl, mix together brown rice flour, potato starch, tapioca flour, cocoa powder, baking powder, salt, and xanthan gum. Whisk to thoroughly combine and set aside.
- With an electric mixer, beat butter until light and fluffy. Add the xyltiol and granulated erythritol and beat until well combined.
- Add the eggs and oil to the butter mixture and mix until just combined.
- To the butter mixture, add vanilla and desired amount of food coloring and mix well. The red will deepen as dry ingredients are added.
- Alternate adding buttermilk and dry ingredients to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not over mix!
- Add batter to prepared cupcake pan or cake pan. For cupcakes, bake for 20-23 minutes. For a 8" cake, bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.