This recipe also appears on the web site which makes me very proud!

Here it is in its full glory:

Heidi’s Allergy Free Red Velvet Cake
M, P, E, S, W, N

2 cups brown rice flour
½ cup tapioca starch or sweet rice flour
1 tsp baking soda
¾ cup sugar
½ cup vegetable oil
1 cup cold water (3/4 cup of water plus ice cubes)
1 tsp cinnamon
½ tsp molasses
2 tsp cocoa powder
2 T red food coloring
1 tsp salt
1 tsp apple cider vinegar
1 tsp xanthan gum

Add cold water, vegetable oil, molasses and red dye in a bowl. Whisk until well mixed.

Sift dry ingredients. Fold wet ingredients into dry ingredients. Mix well, but do not overmix. Add vinegar right before placing into an 8×8-inch pan. (Ungreased glass dish is recommended).

Bake in a 350° F oven for 45 minutes. If desired, frost after completely cooled.

Created by Heidi Bayer ©2005 All Rights Reserved

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One Response to Allergy Free Red Velvet Cake

  1. […] and our guests walked away armed with Sloane’s book, ALLERGIC GIRL, and my recipes for Red Velvet Cake and Chocolate Chip Cookies, along with baking strategies for substitutions and arms full of King […]

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