Red Velvet Cake – it just looks decadent. I love the contrast of the bright red chocolate cake and the white creamy icing. The cake is dense but not heavy, and tastes like chocolate cake without being over chocolate-y. Part of what gives red velvet cake it’s texture is the use of white sugar. Sigh. So I gave in and used powdered sugar in this recipe. In addition, adding the baking soda to the vinegar enhances the “lift” of a cake – think of it as a bubble catalyzer.
This cake requires that you pay attention to what you are doing and when, but I promise you will not be disappointed 🙂
Red velvet cake has been traditionally served with a roux icing or a cream cheese icing. Roux icing, which I have always known as “Favorite Icing”, is my mom’s absolute favorite icing. It really has a nice texture and flavor, but takes a little longer to make than traditional vanilla icing. For these cupcakes, I used goat cheese instead of cream cheese. It gives the icing a nice tang, but is a non-cow dairy option. It’s really up to your individual preference. I’ll tell you how to make both.
For the cake recipe you will need:
1 1/3 c. melted ghee
2/3 c. canola oil
1 c. honey
3 c. powdered sugar
0.67 oz. red food coloring
6 T. cocoa powder (heaping)
1 c. coconut flour
3/4 c. tapioca flour
1/4 c. almond flour
1 t. vanilla
1/2 t. salt
1/2 t. baking soda (slightly heaping)
2 t. white vinegar
1 c. coconut/almond milk (unsweetened) with 1 t. lemon juice – I call this lemon milk, it’s a substitute for buttermilk
This recipe makes a baker’s dozen of cupcakes.
First, preheat the oven to 325 degrees F. In a large bowl, combine the melted ghee and canola oil and cream with the honey and powdered sugar.
Add one egg at a time and beat well after each addition.
Add the food coloring to the mixture and mix well.
In a small bowl, combine the flours, salt and cocoa powder.
Add to flour mixture to the large bowl, alternating with the lemon milk.
Add the vanilla and mix.
Finally, in a separate small, add the vinegar to the baking soda. It’s going to fizz – that’s what it’s supposed to do. Quickly add this to the cake mixture and stir. Do not over mix.
Pour the batter into cup lined cupcake trays.
Bake for 20-22 minutes at 325 degrees F and allow to fully cool before icing the cupcakes.
For the goat cheese icing, you’ll need:
8 oz. soft goat cheese (room temperature)
1/2 c. ghee
2-3 c. confectioner’s sugar
2 T. vanilla
Beat the goat cheese and ghee until it is creamy. Add the vanilla. Finally, add the sugar one cup at a time until the icing is creamy and fluffy – this make take a while – be patient 🙂
For roux icing, you’ll need:
1 c. 50/50 coconut/almond milk
5 T. tapioca flour
1/2 c. ghee
1/2 c. palm oil shortening
1 c. confectioner’s sugar
1 t. vanilla
In a small saucepan, combine the milk and tapioca flour. Cook on low heat until the mixture thickens. Once thickened, cover and refrigerate. Be careful with tapioca flour, it can thicken very quickly – so just keep your eye on it 😉
In a large mixing bowl, combine the ghee, shortening and vanilla and beat until creamy.
Add the cooled milk mixture and beat until creamy – about 10 minutes.
Ice the cupcakes and enjoy!
I like to dust the iced cake (or cupcakes in this case) with cocoa powder.
Note, to make a layered cake, grease and flour three 8 inch cake pans and divide the cake batter into the three pans evenly. You may need to make additional frosting for a three layered cake (1.5 times the recipes above).