Gluten and Dairy Free Red Velvet Cake with Cream Cheese Frosting

Gluten and Dairy Free Red Velvet Cupcakes with Cream Cheese Frosting

 

 

For my husband and his father's birthday party I have been known to create a red velvet cake that is gluten free due to the number of individuals in his family that have Celiac's Disease and then comes my side of the family with an allergy to dairy. My husband's father loves Red Velvet Cake and Cream Cheese frosting which was a challenge to make dairy free. I came up with this and people hardly knew it was dairy free as well as gluten free.

 

 

I took this recipe from McCormick's recipes: http://www.mccormick.com/Recipes/Dessert/Red-Velvet-Cupcakes

 

 

And turned it into this:

 

 

Gluten and Dairy Free Red Velvet Cake with Cream Cheese frosting

 

 

Cake:

 

2 1/2 cups of Gluten Free Flour (I used Mama's Almond Blend by Gluten Free Mama)

 

1/2 cup unsweetened Cocoa powder

 

1 tsp of baking powder

 

1/2 tsp salt

 

2 cups of granulated (white) sugar

 

1 cup of butter flavored Crisco

 

4 eggs

 

1 cup of diary free sour cream (this is typically made from soy - so if you also have an issue with soy this may not work for you)

 

1/2 cup of dairy free milk (almond, rice, coconut or soy)

 

1 bottle of red food color

 

2 tsps. of organic vanilla (gluten free)

 

 

Cream Cheese Frosting:

 

1 pkg. of Jell-O Cheesecake flavored instant pudding in the 3.4 oz size.

 

1 can of Thai Kitchen Coconut milk  (NOT the lowfat kind) - chilled in the fridge overnight or in the freezer for 1 hour

 

1 cup of vanilla coconut milk yogurt.

 

3 - 6 tablespoons of powdered sugar 

 

1 tsp of organic vanilla

 

 

 

Directions:

1. Preheat oven to 350°F. For the Cupcakes, mix Gluten Free flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

 

2. Beat butter flavored Crisco and granulated sugar in large bowl with electric mixer on medium speed 5 minutes or until light and fluffy. Beat in eggs, one at a time. Mix in dairy free sour cream, dairy free milk, food color and vanilla. Gradually beat in flour mixture on low speed until just blended. Do not overbeat. Spoon batter into cake pan. I used 2 circle cake pans that I sprayed with an Olive oil spray and then coated with Gluten free flour.

 

3. Bake 40 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.

 

4. For the Frosting, whisk together the cheesecake instant pudding with 1 cup of vanilla coconut milk yogurt. Then in a separate bowl with the electric mixer and the whisk attachment take the can of coconut milk from the freezer (after letting it chill in there for about an hour) and take ONLY the cream that solidified at the top of the can. The coconut water can be thrown away or used kept for a later recipe if preferred. Whip this until soft peaks form and then add the powdered sugar and vanilla and continue to whip. Then add the cheesecake pudding mixture to the coconut whipped cream and continue to whip until all blended well.

 

5. Frost and decorate your cake as you choose! :)