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Vegan and Gluten-Free Red Velvet Cake

May 16, 2011 by epicureanvegan

Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganSome of you may recall when I made this cake about a year ago, I put in way, way too much of the flour mixture and a friend, who I had served it to, joked that I made him eat a brick. The cake was a disaster and apparently, it took me a year to get over it, but here it is. Wow, what a difference correctly following the recipe makes! šŸ˜‰ This cake is outstanding! You’d never know it was gluten-free AND vegan! The cake was soft, moist, and not too sweet. (The icing will sure make up for that!) This is now going to be the family birthday cake for a while—it’s that good! Plus, I’ve completely redeemed myself and my friend told me he can no longer tease me about serving him a brick!

INGREDIENTS:
1 C gluten-free vanilla rice milk
1 tsp cider vinegar
2-1/2 C Betsy’s Baking Mix (recipe below)
1 tsp salt
1 tsp xanthan gum
1-1/2 cups sugar
1/2 C palm oil shortening
2 Tbs unsweetened cocoa powder
1 oz red food coloring
1/4 C + 3 Tbs unsweetened applesauce
1 tsp vanilla
1 Tbs distilled white vinegar
1 tsp baking soda
1 recipe butter cream frosting (below)
Betsy’s Making Mix: this makes 7-1/2 cups–remember, use just 2-1/2 cups of it.
3-3/4 C garbanzo beanĀ  flour
2-1/4 C potato starch
1-1/2 C tapioca starch/flour
Buttercream Frosting:
1 C veganĀ margarine
4 to 4-1/2 C confectioner’s sugar
Vanilla rice milk

DIRECTIONS:
Preheat oven to 350. Make your baking mix first: Combine all the flours in a large zip-lock bag. Using a whisk, blend them well. Then seal tightly and shake it vigorously for 1 minute. This mix will stay good for up to 3 months.

Grease 2 9″ cake pans, line the bottoms with parchment paper, then grease the parchment paper; set aside. In a small bowl or measuring cup, combine the rice milk and cider vinegar to create “buttermilk” and set aside. In a small bowl, use a spoon to combine the cocoa powder and food coloring. (Keep in mind that 1 ounce is a full-sized bottle of food coloring). It will form a paste:

Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganIn a large bowl, combine 2-1/2 cups of the baking mix, salt, and xanthan gum. In the bowl of a stand mixer, cream together the sugar and palm oil shortening. Add the applesauce and vanilla and cream everything together until mixture is light and creamy. Add the cocoa paste and mix well.

Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganAlternately, add the dry ingredients and the “buttermilk” mixture to the batter, beginning and ending with the dry ingredients. Pour the white vinegar into a small cup and sprinkle the baking soda over it. Immediately pour the fizzing combo into the cake batter and thoroughly mix it in. Evenly divide the batter into the two cake pans.

Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganBake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool completely on a rack before turning them out of the pans.

Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganOnce cooled, turn over the pans and remove the parchment paper. Take a large plate and place it upside down on the bottom of one of the cakes (that will be upside down on the rack). Flip over so the cake is face up on the plate.

Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganTo make the frosting cream the margarineĀ until smooth. Little by little, add the confectioner’s sugar. Add the vanilla rice milk 1-2 tablespoons at a time until you reach a thick consistency.

Vegan and Gluten-Free Red Velvet Cake -- Epicurean VeganFrost the top and sides of the cake that is on the plate. Lay it pretty thick, especially on the top. Carefully place the 2nd cake on top and frost that one.

Vegan and Gluten-Free Red Velvet Cake -- Epicurean Vegan

Vegan and Gluten-Free Red Velvet Cake -- Epicurean Vegan

Slice and enjoy! Cover the leftovers and store in the refrigerator.

Vegan and Gluten-Free Red Velvet Cake -- Epicurean Vegan

Recipe source (cake only): Living Without

Vegan and Gluten-Free Red Velvet Cake
 
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This cake from Living Without is outstanding! You'd never know it was gluten-free AND vegan! The cake was soft, moist, and not too sweet. (The icing will sure make up for that!) This is now going to be the family birthday cake for a while---it's that good!
Author: Epicurean Vegan
Ingredients
  • 1 C gluten-free vanilla rice milk
  • 1 tsp cider vinegar
  • 2-1/2 C Betsy's Baking Mix (recipe below)
  • 1 tsp salt
  • 1 tsp xanthan gum
  • 1-1/2 cups sugar
  • ½ C palm oil shortening
  • 2 Tbs unsweetened cocoa powder
  • 1 oz red food coloring
  • ¼ C + 3 Tbs unsweetened applesauce
  • 1 tsp vanilla
  • 1 Tbs distilled white vinegar
  • 1 tsp baking soda
  • 1 recipe butter cream frosting (below)
  • Betsy's Making Mix: this makes 7-1/2 cups--remember, use just 2-1/2 cups of it.
  • 3-3/4 C garbanzo bean flour
  • 2-1/4 C potato starch
  • 1-1/2 C tapioca starch/flour
  • Buttercream Frosting:
  • 1 C vegan margarine
  • 4 to 4-1/2 C confectioner's sugar
  • Vanilla rice milk
Directions
  1. Preheat oven to 350. Make your baking mix first: Combine all the flours in a large zip-lock bag. Using a whisk, blend them well. Then seal tightly and shake it vigorously for 1 minute. This mix will stay good for up to 3 months.
  2. Grease 2 9" cake pans, line the bottoms with parchment paper, then grease the parchment paper; set aside. In a small bowl or measuring cup, combine the rice milk and cider vinegar to create "buttermilk" and set aside. In a small bowl, use a spoon to combine the cocoa powder and food coloring. (Keep in mind that 1 ounce is a full-sized bottle of food coloring). It will form a paste.
  3. In a large bowl, combine 2-1/2 cups of the baking mix, salt, and xanthan gum. In the bowl of a stand mixer, cream together the sugar and palm oil shortening. Add the applesauce and vanilla and cream everything together until mixture is light and creamy. Add the cocoa paste and mix well.
  4. Alternately, add the dry ingredients and the "buttermilk" mixture to the batter, beginning and ending with the dry ingredients. Pour the white vinegar into a small cup and sprinkle the baking soda over it. Immediately pour the fizzing combo into the cake batter and thoroughly mix it in. Evenly divide the batter into the two cake pans
  5. Bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean. Let the cakes cool completely on a rack before turning them out of the pans.
  6. Once cooled, turn over the pans and remove the parchment paper. Take a large plate and place it upside down on the bottom of one of the cakes (that will be upside down on the rack). Flip over so the cake is face up on the plate.
  7. To make the frosting cream the margarine until smooth. Little by little, add the confectioner's sugar. Add the vanilla rice milk 1-2 tablespoons at a time until you reach a thick consistency.
  8. Frost the top and sides of the cake that is on the plate. Lay it pretty thick, especially on the top. Carefully place the 2nd cake on top and frost that one.
  9. Slice and enjoy! Cover the leftovers and store in the refrigerator.
3.5.3208

Filed Under: Desserts Tagged With: buttercream, dairy-free, Earth Balance, easy, egg-free, gluten-free, Living Without, Red Velvet Cake, Vegan

Lemon Cupcakes with Buttercream Frosting

August 18, 2010 by epicureanvegan

Lemon Cupcakes with Buttercream Frosting -- Epicurean VeganThese are perfect little, squatty, tasty, cute cupcakes. The outside is crispy, slightly sticky with lemon cake goodness on the inside. They are easy to make and once frosted, gone in seconds!

INGREDIENTS:
1 C soft Silken tofu
4 heaping tsp egg replacer powder mixed with 10 Tbs water
3/4 C granulated sugar
2 Tbs lemon juice
Rind of 1 lemon, grated
1/2 C flour
1 tsp baking powder
1/2 tsp cream of tartar
Frosting:
1/2 C vegan margarine
2 C confectioners’ sugar
1 Tbs plain or vanilla soy milk
3/4 tsp pure lemon extract, or vanilla extract

DIRECTIONS:
Preheat oven to 325. Using a mixer, mix the tofu until smooth. Add sugar, lemon juice, and lemon rind. Mix until thick, about 5 minutes. In a small bowl, combine flour and baking powder. Slowly add to the tofu mixture and mix until smooth and thick.

Lemon Cupcakes with Buttercream Frosting -- Epicurean VeganIn the medium bowl with the egg replacer and water, add the cream of tartar and mix for about 5 minutes until it is well combined and a little fluffy. Fold it into the tofu and flour mixture. Grease a muffin tin and fill each one with a 1/4 cup of the mixture. I got 11 cupcakes. . .why not a dozen? I have no idea. Oh well.

Lemon Cupcakes with Buttercream Frosting -- Epicurean VeganBake for 35-40 minutes–the edges will get a little brown. Transfer to a wire rack and let cool before removing them from the pan and frosting them.

Lemon Cupcakes with Buttercream Frosting -- Epicurean VeganTo make frosting: Let margarine sit out until room temperature. Using a mixer, mix the margarine until smooth. Add the powdered sugar, soy milk and flavoring. Combine thoroughly. You may need to adjust the consistency to how you’d like it by adding more milk or more sugar. Since all I could find was one lonely frosting tip and no pastry bag, I snipped off the corner of a zip lock back as a substitute. It worked lovely. Enjoy!

Lemon Cupcakes with Buttercream Frosting -- Epicurean Vegan

Filed Under: Desserts Tagged With: buttercream, cupcakes, dairy-free, frosting, lemon, tofu, Vegan

Red Velvet Cake

May 6, 2010 by epicureanvegan

Red Velvet Cake -- Epicurean VeganOkay, this cake could have been one of the most amazing vegan desserts ever. . . if I hadn’t of screwed it up. Really, it was all my fault. Apparently, I didn’t know the difference between 2-1/2 cups and say. . . 4 cups. Of the dry ingredients. What was I thinking? I wasn’t. Got heavy-handed with the dry baking mix and the cake ended up a bit dense (much like the baker). I thought the flavor was really good and the “buttercream” frosting was delicious! Plus, it’s gluten-free!

So I’ve only posted the winners before, but c’mon—the pictures! I had to post it after all the work and it is my birthday for at least another 45 minutes, after all, so I can do what I want! šŸ™‚ Really, if it hadn’t been for my mistake, I truly think this recipe is a winner. Try it and let me know what you think! If not, enjoy the pictures! (A special thank you to the kind folks who I “tested” this on. . . you’re all good sports)!

CLICK HERE for the redemption version!

INGREDIENTS:
Cake:
1 C gluten-free vanilla rice milk
1 tsp cider vinegar
2-1/2 C Betsy’s Baking Mix (below. . . and this is where I screwed up because the mix makes more than 2-1/2 cups)
1 tsp salt
1 tsp xanthan gum
1-1/2 C granulated sugar
1/2 C organic palm oik shortening
2 Tbs unsweetened cocoa powder
1 ounce red food coloring
1/4 C +3 Tbs unsweetened applesauce
1 tsp vanilla extract
1 Tbs distilled white vinegar
1 tsp baking soda
Betsy’s Gluten-Free Baking Mix:
3-3/4 C garbanzo flour
2-1/4 C potato starch
1-1/2 C tapioca starch/flour
(Combine all ingredients with a wire whisk. Seal in an airtight container and shake vigorously for 1 minute)
Frosting:
1-1/2 C Earth Balance margarine
4-1/2 C confectioners’ sugar
Vanilla soy/rice/almond milk
2 tsp vanilla extract

DIRECTIONS:
Preheat oven to 350. Grease two 9″ round cake pans. In a small bowl, make “buttermilk” by combining rice milk and cider vinegar. In a large mixing bowl, combine the baking mix (just the 2-1/2 cups) with the salt and xanthan gum. In the bowl of a stand mixer, cream together the sugar and shortening. Meanwhile, in a separate small bowl, mix the cocoa powder and food coloring to form a paste; set side.

Add the applesauce and vanilla to creamed shortening and sugar blend until the mixture is light and creamy. Add the cocoa powder paste and mix well. Alternately add the dry ingredients and the “buttermilk” mixture to the batter, beginning and ending with the dry ingredients. Pour the white vinegar into a small cup and sprinkle the baking soda over it. Immediately pour the fizzing combo into the cake batter and thoroughly combine the two mixtures.

Red Velvet Cake -- Epicurean Vegan(That’s some thick batter)!

Divide the batter between the prepared pans and bake the cakes for 30-35 minutes. Let cakes cool completely in their pans on a cooling rack. Turn cakes out of their pans.

Red Velvet Cake -- Epicurean VeganTo make frosting: With a mixer, cream the butter until fluffy. Alternately, add the confectioners’ sugar and enough soy milk to reach desired consistency. Add the vanilla extract and mix well.

Frost the top of each cake layer. Transfer 1 layer to a serving plate and set the other layer on top. Frost the sides of the cake. Store the frosted cake, covered and refrigerate, for up to 3 days.

Red Velvet Cake -- Epicurean VeganI think a scoop of soy ice cream on top would have been perfect — and possibly would have even saved me, but of course, I didn’t have any!

Recipe source (cake only): Living Without

Filed Under: Desserts Tagged With: buttercream, Cake, dairy-free, gluten-free, Vegan

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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