Friday, February 10, 2012

GLUTEN-FREE VALENTINE RECIPE ROUNDUP: cherry red velvet cake

As delicious as it looks.


Heat oven to 375F


3 eggs, separated

1/3 c butter

1/4 c white sugar

1/4 c brown sugar

1 tsp vanilla

6 oz milk

6T beet powder

1/3 c cocoa (not Dutch process)

3/4 c rice flour

1/2 c almond flour

1 tsp baking powder

cherries

whipped cream



Whisk all dry ingredients together.

Cream butter, yolks and sugars.

Add wet ingredients.

Whip egg white to soft peaks.

Fold egg whites into other ingredients.

Spoon batter into baking tins.


Depending on size of baking tins, bake 20 minutes or longer, until toothpick inserted into center comes out clean.


Cool on wire racks. If using rings, fill with whipped cream. If using muffin tins, top with whipped cream. Add cherries and top with colored sugar, sprinkles or finely chopped walnuts or pecans.



2 comments:

Maggie Smith said...

gorgeous photo!! looks amazing - i wish i could try a slice! xoxo

G.F.Veg said...

fun to decorate!