Gluten free red velvet cake
I have a new friend, who is wheat and nut intolerant. Suddenly I have developed a cautious sense of reading labels, discovering wheat in the strangest of products, from toasted seeds (yes Melissa’s toast their seeds with wheat…) to teriyaki and oyster sauce.
Cakes are particularly difficult when it comes to omitting both wheat and nuts, so my new friend gets a bowl of Lindt chocolate while we tuck into my cakes at dinner parties and baby showers.
I would never had attempted to bake a wheat free anything, had she not brought me a few boxes of Glutagon, a marvelous gluten free, self- raising cake flour (available at Dischem) . It’s a maize, rice and tapioca mix containing xanthan gum, bicarb and vanilla and you just substitute this mix cup for cup in any recipe.
So not only did I attempt a red velvet cake, I also made my cupcakes with the Glutagon and it works perfectly. I did find that it takes 5-10 minutes longer to cook, so keep an eye on your baked goods.
GLUTEN FREE RED VELVET CAKE
2 ½ cups Glutagon
1 ½ cups caster sugar
2 teaspoons cocoa powder
1 cup (250ml) buttermilk
2 extra large free range eggs
1 ½ cups canola oil
2 tablespoons red food colouring
Cream cheese icing-see below
4. Preheat the oven to 180C and butter and line 2 small sized cake tins
5. Combine the buttermilk, eggs, oil, food colouring and vanilla essence.
6. Add the sugar, cake mix and cocoa powder and whisk until smooth
7. Pour the batter into 2 prepared tins and bake for 30-40 minutes-depending on the width of your pan. After about 30 minutes give your oven a shake and check that nothing wobbles and only then open and test with a skewer to see how much more time it needs.
Cream cheese icing
125g Woolworths organic butter
125g Wooloworths low fat cream cheese
2-3 cups icing sugar
Beat the butter until pale, add the cream cheese and the icing sugar
Decorate with fresh figs and drizzle with honey
It’s really important to use the correct ingredients for the icing