Pretty great huh? Such a perfect way to kick off the series.
I mean I can't think of a better valentine dessert than red velvet.
Today I'm sharing red velvet the Sugar Mama way (sans gluten & dairy...not that you'll miss it).
Red Velvet Cake
-3/4 c sorghum flour
-1/2 c organic brown rice flour
-1/4 c tapioca flour
-1/2 tsp xanthan gum
-1/4 tsp salt
-1 tsp baking powder
-2 TB+2 tsp cocoa powder
-1/2 tsp baking soda
-3/4 c organic cane sugar
-3/4 c plain coconut milk (or soy, almond, rice. whatev.)
-1 tsp apple cider vinegar
-1/4 c oil (I love grapeseed & coconut.)
-1/4 c unsweetened applesauce
-2 tsp vanilla (don't skimp, remember?)
-1/2 tsp red gel food coloring
-preheat oven to 375 degrees.
-measure milk in liquid measuring cup, add vinegar and set aside.
-whisk together dry ingredients in a medium bowl.
-add liquid ingredients to bowl and mix with electric mixer until smooth.
-bake in cupcake liners for 15-20 minutes or 8" pan for 30 minutes.
-makes 12 cupcakes
Cream Cheese Frosting ?
-8 oz package of vegan cream cheese (tofutti is my fave)
-1/2 c organic shortening (Spectrum)
-1 tsp vanilla
-1 1/2 tsp plain coconut milk
-5 c powdered sugar
Mix it up with your electric mixer!
(I add the powdered sugar 1 cup at a time and add extra milk 1/2 tsp at a time if I need it).
PS this is enough frosting for a double cake recipe... which is what I used to make my layer cake.