Gluten-free Carrot Cake

 

Ingredients

Cake:

• 2 1/2 cups all-purpose gluten-free flour*
• 3/4 tsp. xanthan gum (*see note)
• 1 1/4 tsp. baking powder
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/8 tsp. ground cloves
• 1/4 tsp. ground allspice
• 1/2 tsp. salt
• 1 1/4 cups sugar
• 3/4 cup brown sugar
• 4 large eggs
• 1/3 cup unsweetened applesauce
• 2/3 cup canola or vegetable oil or melted coconut oil
• 1/2 cup melted unsalted butter (or oil)
• 3 cups finely shredded carrots (from about 1 lb. carrots)

Frosting:

• 8 ounces cream cheese, softened to room temperature
• 5 Tbsp. butter, softened to room temperature
• 2 1/2 - 3 cups powdered sugar
• 2 Tbsp. heavy cream or half and half
• 2 tsp. pure vanilla extract

3-INGREDIENT FLOURLESS CHOCOLATE CAKE

 

3-INGREDIENT FLOURLESS CHOCOLATE CAKE

★★★★★ 4.7 from 63 reviews

•  prep time: 15 MINUTES
 
•  cook time: 25 MINUTES
•  total time: 40 MINUTES
 
•  yield: 12 SERVINGS 1X

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DESCRIPTION

A decadent, gluten-free flourless chocolate cake recipe with no added sugar necessary!

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INGREDIENTS

SCALE

• 8 large eggs, cold
• 1 lb. dark, semisweet or bittersweet chocolate, coarsely chopped
• 16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
• optional toppings: powdered sugar and/or berries

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INSTRUCTIONS

1. Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!) Wrap the outside of the pan with 2 sheets of heavy-duty aluminum foil and set it in a large roasting pan, or any pan that’s larger than the springform. Bring a kettle or pot of water to boil.
2. In a stand mixer using the whisk attachment, beat the eggs at high speed until the volume doubles. This usually takes about 5 minutes.
3. Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove (by placing the chocolate and butter in a large heatproof bowl, set over a pan of almost-simmering water, and stirring until melted and smooth). Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth). Then fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally homogenous.
4. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)
5. About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and reinvert the cake onto a serving platter. If desired, lightly dust the cake with powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut.

Red Velvet Cake Recipe

 

4 from 1 vote

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Natural Red Velvet Cake Recipe

This natural red velvet cake recipe pairs mini naturally dyed beetroot powder cake layers with a light and airy whipped cream cheese frosting.

 Category Cake, Dessert 

 Cuisine American 

 Keyword mini red velvet cake, Natural Red Velvet Cake, red velvet cake, red velvet cake with beetroot powder 

 Prep Time 1 hour

 Cook Time 30 minutes

 Total Time 1 hour 30 minutes

 Serves 4 slices

 Author Amanda | Naturally Sweet Kitchen

Ingredients

Red Velvet Cake

• 100 g cake flour
• 100 g raw cane caster sugar
• ½ tbsp cacao powder
• ½ tsp baking powder
• ¼ tsp fine sea salt
• 1 tbsp + 1 tsp beetroot powder, divided
• 1 large egg yolk room temperature
• 90 ml cold-pressed rapeseed oil
• 60 ml buttermilk room temperature
• ½ tbsp apple cider vinegar
• 1 tsp pure vanilla extract
• 2 large egg whites room temperature

Whipped Cream Cheese Frosting

• 150 ml cold double cream
• 80 ml agave syrup
• ⅛ tsp fine sea salt
• 1 tsp pure vanilla extract
• 250 g cold cream cheese, cubed

Method

Red Velvet Cake

1. Preheat the oven to 180ºC (350ºF) and grease, line, and flour a 15 cm (6 inch) round cake tin.

2. In a medium bowl, whisk together the cake flour, cane sugar, cacao powder, baking powder, salt, and 1 tablespoon of the beetroot powder until well combined. Set aside.

3. To a large bowl add the egg yolk, vanilla, rapeseed oil, vinegar, and buttermilk. Whisk well to combine and set aside.

4. Pour the egg whites into a very clean bowl and whip them on high speed using a hand mixer until they reach soft peaks. Dust over the remaining teaspoon of beetroot powder and then continue whipping the whites until they reach stiff peaks. Set aside.

5. Add one half of the dry ingredients into the bowl with the wet ingredients and whisk to combine. Then add the remaining half of the dry ingredients and whisk until all the flour disappears and you have a smooth, thick batter.

6. Take a small spoonful of the whipped egg whites (about 2 tablespoons) and add it to the batter. Mix the two together to loosen the batter slightly. You do not need to be super gentle at this point.

7. Add the remaining egg whites to the batter and very gently fold them into the batter until all the egg whites are incorporated and the batter is smooth, light, and voluminous. This will take some time so be patient and go slowly.

8. Pour the batter into the prepared tin and jiggle the tin gently to smooth the top. Bake the cake for 28-32 minutes, or until a toothpick inserted at the centre comes out clean or with just a few crumbs attached.

9. Leave the cake to cool in the tin for 5-7 minutes, then turn it out onto a wire rack to finish cooling completely.

Whipped Cream Cheese Frosting

1. Prepare a stand mixer with the whisk attachment. Pour the cream, agave, salt, and vanilla into the bowl of the mixer and set it whipping on a medium-high speed. Bring the mixture to medium peaks and then reduce the speed to medium-low.

2. Start adding the cream cheese, one cube at a time, to the frosting while the mixer is running. After all the cheese has been added, scrape down the sides and bottom of the bowl. Turn the mixer up to a high speed and whip the frosting until it’s smooth and fluffy.

3. Cover and refrigerate the frosting until you’re ready to use it.

Assembly

1. Once the cake is completely cool, trim off any excess dome from the top and reserve the scraps for decoration.

2. Slice the cake horizontally into two equal layers. Place one layer of cake on a cake stand or serving plate. Top with 1/2 cup of frosting and spread evenly. Repeat with the remaining layer and apply a thin coat of frosting all over the cake. Chill for 20 minutes.

3. Use the remaining frosting to frost the cake and do a rustic swirl on the sides and top with a small offset spatula if desired.

4. Serve immediately.