Red Velvet cake is a common cake that "is usually prepared as a layer cake with either a vanilla or chocolate flavor, topped with a creamy white icing or a cookie dough filling."
Usually when one thinks of a "Red Velvet Cake", it is common to think of the dark or bright red color. I did some research on red velvet cake history, and here is what I came up with - thanks to wikipedia.
"The reddish-brown color of the cake originally was from a reaction of the cocoa powder with an acidic ingredient such as buttermilk, however red food coloring is often added especially if the cake does not contain chocolate.
James Beard's 1972 reference American Cookery describes three red velvet cakes varying in the amounts of shortening and butter. All use red food coloring, but the reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa. Before more alkaline "Dutch Processed" cocoa was widely available, the red color would have been more pronounced. This natural tinting may have been the source for the name "Red Velvet" as well as "Devil's Food" and similar names for chocolate cakes. While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture."
So, red food color was originally not in red velvet cake. Here is my allergy-free, delicious version of this classic without the bottle artificial color.
Red Velvet Cake (Gluten, Dairy and Corn-free)
Adapted from Cake and Cookie Yahoo group
1 teaspoon baking soda
1 tablespoon vinegar
1/2 cup lard shortening
1 1/2 cups sugar
2 1/2 cups rice or other gluten-free flour
1 teaspoon salt
2 teaspoons cocoa powder
1 cup buttermilk*
1 teaspoon vanilla
1 cup milk
1/4 cup rice or other gluten-free flour
1 1/4 cups sugar
3/4 cup lard or shortening
1 1/2 teaspoons vanilla
1. Preheat oven to 350 degrees F. Grease 2 round 9 inch baking pans (I used one 11 inch round). Add vinegar to baking soda; set aside.
2. Cream together the lard and sugar. Add eggs and beat. Add remaining ingredients. Mix well.
3. Bake for 25 to 30 minutes, or until set and a toothpick inserted in the center comes out clean.
4. Frosting: Combine milk and flour in a saucepan. Stirring constantly, cook at medium-high heat until very thick (like a white bechamel sauce). Set aside. Cream sugar and lard until light and fluffy. Add vanilla and cream sauce. Beat until icing becomes thick and fluffy. Frost cake.
*To make buttermilk - put 1 tablespoon vinegar in a 1 cup measuring cup. Fill the cup with goat or non-dairy milk. Set aside for a few minutes before using.
You may add red food color, if a darker red color is desired.
|I quickly went outside to take a picture, as the sun was leaving fast.|
I saw this straw bale and took pictures.
Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker)