Sugar Free Gluten Free Red Velvet Cake Recipes

SUGAR FREE & GLUTEN FREE RED VELVET CAKE

Steps:

• Preheat oven to 350 degree. Grease and flour (2) 9 or 10 inches pans. Sift all dry ingredients together and set aside. Beat butter and sugar in a large mixing bowl until light and fluffy. Add eggs one at a time. Mix in sour cream, vanilla, and coloring. Gradually mix in dry ingredients on low speed until well blended But do not over beat.
• Bake about 40 minutes or until a toothpick inserted in the middle comes out clean.

GLUTEN-FREE RED VELVET CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10-inch springform pan, using gluten-free flour. In a bowl, sift together the gluten-free baking flour, cornstarch, cocoa powder, and baking powder. If mixture seems clumpy, sift again.
• Place the butter, avocado, applesauce, sugar, vinegar, buttermilk, and vanilla extract into the work bowl of a food processor, and pulse several times; process until well blended. Mix in the egg yolks, and process again. Scrape the mixture into a large bowl.
• In a separate mixing bowl, beat the egg whites with cream of tartar using an electric mixer until the whites form stiff peaks. Gently fold the egg whites into the avocado mixture, then fold in the flour mixture, being careful to retain as much fluffiness in the batter as you can. Gently mix in red food coloring. Pour the batter into the prepared springform pan.
• Bake in the preheated oven until the center is set and a toothpick inserted into the cake comes out clean, about 1 1/2 hours. Allow to cool. Since the cake is gluten-free, it may sink a little while cooling. When cool, remove from springform pan for decorating.

GLUTEN-FREE, SUGAR-FREE RED VELVET CUPCAKES WITH SUGAR-FREE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F. Place cupcake liners in 8 wells of a muffin tin.
• In a small bowl, whisk together the coconut flour, cocoa powder, salt, baking soda, and powdered buttermilk, if using. Set aside.
• In a larger bowl, combine the eggs, egg whites, Melt, buttermilk or water, erythritol, and stevia. Mix on low speed with a hand blender until combined. Add the dry ingredients and mix well, beginning on low speed and increasing to high, for about 2 minutes, until well-blended and no lumps remain. Blend in food coloring until desired color is achieved.
• Divide batter evenly among the cupcake liners. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Cool completely before frosting.
• To make the frosting, beat together the cream cheese and Melt until fluffy (the Melt does not need to be warmed to room temperature; it will be soft enough straight from the refrigerator.) Add the powdered erythritol in several additions, beating well, until fluffy. Beat in liquid vanilla stevia drops to taste.