Zutaten für Gluten Free Red Velvet Cake
- 4 large eggs
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- ½ cup unsweetened applesauce
- 1 cup cooked and pureed beets
- 2 teaspoons vanilla extract
- 2 cups rice flour
- 1 cup potato starch
- ½ cup tapioca flour
- ¾ cup unsweetened cocoa powder
- 2 teaspoons xanthan gum
- ½ teaspoon salt
- 1 teaspoon baking soda
- powdered sugar
- cream cheese frosting
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Zubereitung von Gluten Free Red Velvet Cake
- Preheat oven to 375°F (190°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, beat 4 large eggs until light and fluffy.
- Gradually add 1 ½ cups granulated sugar, beating until well combined.
- Add ½ cup vegetable oil, ½ cup unsweetened applesauce, 1 cup cooked and pureed beets, and 2 teaspoons vanilla extract. Mix until just combined.
- In a separate bowl, whisk together 2 cups rice flour, 1 cup potato starch, ½ cup tapioca flour, ¾ cup unsweetened cocoa powder, 2 teaspoons xanthan gum, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust with powdered sugar or frost with your favorite cream cheese frosting (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
128g
Fat
5g
Carbs
18g
