All things considered over the Easter weekend I think I did okay. There were plenty of temptations and foods that I really wanted to eat but I stayed strong! The pile of chocolate eggs on the counter is probably the biggest temptation so I'm really going to have to let the kids at it whenever they want and get it out of here!
I totally forgot to take a picture of the cake... oops. Just imagine it though, in your head, lightly chocolate-y and kinda red-ish with a lovely fluffy frosting... isn't it beautiful? I thought so.
If you're able to have dairy, try the second frosting. Its unlike any cream cheese frosting you've ever tried before! Unless you've eaten cinnamon buns at my house... 'cause its the same recipe...
Here are recipes if you'd like to give it a try. :)
Naturally Red(ish) Velvet Cake
Adapted from The Allergen-Free Bakers Handbook - Cybele Pascal
2 3/4 Namaste flour blend (or see basic flour mix in my first post)*
1/3 c dark cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
4 tbsp beet powder (or 1 1oz bottle of red food colouring, if you're into that sort of thing)
1 1/2 c rice milk
1 1/2 tsp cider vinegar
3/4 c vegetable shortening (check for allergens)
1 1/2 c granulated sugar
4 1/2 tsp Ener-G egg replacer mixed with 6 tbsp rice milk
1 tsp vanilla
*if using basic flour mix also include 3/4 tsp xanthan gum
Preheat the oven to 350F. Grease 2 nine inch pans and line with parchment paper.
Whisk together flour, cocoa powder, baking soda, baking powder, salt and beet powder (and xanthan gum, if using) Set aside.
Combine the rice milk and cider vinegar and set aside
In the bowl of a stand mixer fitted with a scraper paddle attachment, combine the shortening, sugar, egg replacer, and vanilla. Beat on a medium speed until light and fluffy, about 2 minutes. (Add in food colouring, if using, here) Sift in the flour mixture in three batches, alternating with the rice milk mixture, and beginning and ending with the flour mixture. Beat until smooth about 1 minute.
Divide the batter among the pans - you can weigh the pans to be sure its even and to be super cool like me. Use an offset spatula to smooth the batter down.
Bake in the center of the preheated over for 35 minutes, or until the cake is beginning to pull away from the sides of the pans and a toothpick comes out clean.
Let cool in the pans on a cooling rack for 30 minutes. Invert onto a plate, peel of the parchment paper and them flip cake back onto the rack, right side up, to cool completely.
Frost with Velvet Frosting. Once frosting has set, store covered at room temperature.
1 c vegetable shortening (allergen-free)
pinch of salt
3 c icing sugar
3 tbsp rice milk
1 tbsp freshly squeezed lemon juice
1 tsp vanilla
In the bowl of a stand mixer fitted with a scraper paddle attachment, cream the shortening and salt on medium speed for 1 minute.
Add the icing sugar in three batches, beating after each addition.
Add the rice milk, lemon juice and vanilla. Beat on medium speed until smooth, creamy and fluffy, about 5 minutes.
Awesome Cream Cheese Frosting (from Sweetapolita)
|4||oz||Cream Cheese (0.25 lb)|
|1 3/4||Cup||Powdered Sugar|
|1||tsp||Vanilla Flavor (preferably Alcohol Free)|
|1/8||tsp||Lemon Flavor (preferably Alcohol Free)|
There are several steps involved in the preparation of the frosting. But it is not difficult, and you’ll be surprised at the wonderful results you achieve. For the fluffiest frosting, use Vanilla and Lemon flavors that do not contain alcohol. A total of 50 minutes is required to prepare the frosting, from start to finish.
Remove the cream cheese and margarine from the refrigerator and place it into the mixing bowl. Leave it for about half an hour so that it will not be too cold.
Use the Flat Beater (or Paddle) to blend the cream cheese and margarine for 6 minutes. Use a speed of 65 RPM - #2 on the KitchenAid Mixer.
Switch to the Stainless Steel Whip and whip the cream cheese and margarine mixture for 10 minutes on #6 on the KitchenAid Mixer.
Add 1 cup of the powdered sugar and mix for 1 minute using the Stainless Steel Whip at #2. Add the remaining 3/4 cup of powdered sugar and mix for an additional minute.
Lastly, add the Vanilla Flavor and Lemon Flavor and whip for 1 minute using the Stainless Steel Whip at #6.
Store in the fridge.