Gluten-Free Red Velvet Cake

I have been trying various recipes for home-made gluten-free cakes and this is my latest experiment. It was extremely tasty, although I had a few pieces break off during assembly. If I perfect it, I will update the entry. Here I made it without the pecans (it was a little messy after all the little hands got a piece of it!)

Cake
1 1/2 cups gluten-free flour of choice (see recommended combinations in my post "gluten-free flours")
2 tsp. baking soda
1 tsp. salt
1 cup butter, softened
3 cups sugar
4 eggs
6 Tbsp. cocoa powder
1 (1 oz.) bottle Wilton red-food coloring paste
1 Tbsp. distilled white vinegar
2 tsp. vanilla
2 cups buttermilk

Icing
1 lbs. cream cheese
1/2 cup butter
4 cups powdered sugar
2 tsp. vanilla
2 cups pecans, chopped

Sift together dry ingredients and set aside.

Cream butter and sugar in bowl until smooth. Add eggs and beat again until smooth. Add cocoa powder, red food coloring, vinegar and vanilla to mixture and blend well. Add dry ingredients and buttermilk, alternating slowly and beat on slow until all are blended well. Pour batter equally into 3 8 or 9-inch round greased and floured (with gluten-free flour, of course!) baking pans. Bake at 350° F for about 30 minutes or until done. Cool.

For frosting, cream together cream cheese, butter, powdered sugar and vanilla. Add milk to desired consistency. Spread frosting between each layer and stack the three layers of cake, then ice the outside. Press chopped pecans onto side of cake and sprinkle on top. Enjoy!

Gluten Free Pumpkin Bundt Cake

I have worked and tweaked on this one for a while and finally have it where I really like the texture.

Gluten Free Pumpkin Bundt Cake

2/3 cup brown rice flour
2/3 cup tapioca flour
1/3 cup Amarinth flour
1/3 cup Sorghum flour
1 tsp. Xanthan gum
1 tsp. baking powder
3/4 tsp. baking soday
1/4 tsp. salt
1 tsp. vanilla
1 cup sugar
1 package vanilla or butterscotch pudding mix
4 eggs
1/4 cup water
1/4 cup vegetable oil
1 cup pumpkin
1 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. ginger
1/2 tsp. ground cloves
Whipped topping (optional)

Cream Cheese glaze

1 cup powdered sugar
1/2 cup milk
1 oz. cream cheese
1 tsp. vanilla

Mix ingredients well and pour into greased and floured bundt pan. Bake at 350° F for 50-55 minutes or until firm. Cool in pan for 15 minutes before romoving to a wire rack. Tip with whipped topping or cream cheese glaze.

Gluten Free Zucchini Cake

This recipe holds together really well for a gluten-free cake. The Zucchini is the key to making it moist and not crumble.

Ingredients:

2 cups shredded zucchini
2 cups sugar
1 cup canola oil
4 eggs
1 cup white rice flour
1 cup sorghum or bean flour
1/2 cup tapioca flour
1 tsp. salt
1/2 baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/2 cup chopped pecans

Frosting:
4 oz. cream cheese, softened
1/2 cup butter, softened
1 Tbsp. milk
1tsp. vanilla
2 cups powdered sugar
1/2 cup chopped pecans

Directions:

Mix ingredients in large bowl. Pour into a greased 13x9 inch pain. Bake at 350° F for 35-40 minutes or until toothpick inserted near the center comes out clean. Cool. 

Mix frosting ingredients until smooth. Pour over cake. Sprinkle with chopped pecans. Store in refrigerator.