Gluten-Free Red Velvet Cake
The ever-popular Red Velvet Cake, modified for those eating gluten-free. I know it sounds weird, but I use margarine for my gluten-free cakes because it adds more moisture than butter because of the oil content, but still helps the rise like butter. You can also use 50/50 butter and oil if you prefer.
|1 c.||margarine, room temperature|
|1 1/2 c.||sugar|
|2||eggs, room temperature|
|1 1/2 tsp||xanthan gum|
|1 1/4 c.||rice flour (brown or white)|
|1/2 c. + 2 Tbsp.||cornstarch|
|1/2 c. + 2 Tbsp.||tapioca starch/flour|
|2 Tbsp||cocoa powder|
|1 tsp||baking soda|
|1 tsp||baking powder|
|red food coloring|
Cream margarine and sugar. Add eggs one at a time. Sift together dry ingredients and set aside. Combine remaining wet ingredients and set aside. Alternate adding dry ingredients and wet ingredients until everything is well combined. Add red food coloring to batter, if desired. Bake at 325 until it springs back when touched lightly in the middle (about 30 minutes for cupcakes and about 50-60 minutes for a cake).