Cupcake Of The Month
Gluten Free Red Velvet Cake
By Marcie Dingerson
Mock buttermilk, 1 cup rice milk, about a tablespoon vinegar set aside.
Flax Egg, Ground Flax, and sparkling water, mix and set aside.
1/4 Cup coconut Oil
1 Cup Sugar
1 Tablespoon vinegar
1 Teaspoon Vanilla
1 Cup Buttermilk
Mix and add in:
2 1/4 Cup all Purpose Flour, I used Bob's Gluten Free Mix
2 Tablespoons cocoa
1 Teaspoon Baking Soda
1 Teaspoon Salt
Beet Powder, I just dump until red.
Mix, bake at 350 for 18-21 minutes. I did little cupcakes at 18 minutes.
Icing, was coconut milk, mixed with powdered sugar until formed, and mix with strawberry powder for coloring. I have no idea on measurements, I just dumped until formed. But this is good with or without icing.