gfJules' Gluten Free Red Velvet Cake

• Cake Ingredients

  • 1 cup (135 grams) gfJules Gluten Free All Purpose Flour
  • 1/4 cup (26 grams) natural cocoa (I used Hershey’s 100% Cacao)
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup butter / vegan butter (e.g. Earth Balance Buttery Sticks)
  • 1 cup granulated sugar
  • 2 eggs or vegan substitute
  • 1/4 cups mild cooking oil (I used avocado oil)
  • 1/2 teaspoon white vinegar
  • 1 teaspoon pure vanilla extract
  • red food coloring (I used Watkins Food Coloring)
  • 1/2 cup buttermilk OR nondairy milk with 1 Tbs. lemon juice added

  Cream Cheese Frosting Ingredients

  • 1/2 cup (4 ounces) cream cheese, dairy or non-dairy (I used Tofutti vegan cream cheese)
  • 1/4 cup butter / vegan butter (e.g. Earth Balance Buttery Sticks) OR vegetable shortening like Spectrum Organic Palm Oil Shortening
  • 1 teaspoon pure vanilla extract
  • 3/4 – 1 cup sifted confectioner’s sugar

1. Preheat oven to 325°F. Butter and lightly “flour” with gfJules Flour a 9-inch square ceramic baker or an 8-inch round cake pan.
2. Whisk gfJules Flour, cocoa, baking soda, salt and set aside.
3. In large mixing bowl, beat butter and sugar together until light. Add eggs and mix. Next add oil, vinegar, vanilla and food coloring.
4. Slowly add whisked dry ingredients along with the buttermilk into the mixing bowl and beat until smooth and only just combined. Do not over-mix.
5. Pour batter into prepared pan and bake for approximately 35 minutes; for the smaller cake pan, 38-40 minutes may be necessary. The internal temperature should be 190°F and a toothpick inserted into the cake should come out clean or with dry crumbs, not wet. A gentle compression on the top of the cake with your finger should bounce back and provide resistance. The edges of the cake will also be pulling away from the pan, but don’t bake so long that they start to brown.
6. Remove to cool on a wire rack. Frost only when totally cooled.

TO PREPARE FROSTING:

1. Slowly beat together the cream cheese, butter, vanilla and half of the confectioner’s sugar. Once fully integrated, add remaining confectioner’s sugar up to the 3/4 cup measurement. If the frosting is too thin, add remaining 1/4 cup sugar.
2. Frost using an offset spatula for best results when the cake remains in the square baker, as pictured below. Decorate with shaved chocolate, if desired.

Watch the recipe here!