Pregnancy Friendly Gluten Free Red Velvet Cake
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Learn more →Ingredients
12 servings
For the cake
- 2 ½ cups gluten free flour blend
- 2 tbsp unsweetened cocoa powder
Ingredient notePregnancy guidance caps caffeine at about 200 mg a day. This recipe has roughly 2 mg per serving.
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- ½ tsp salt
- 1 cup vegetable oil
- 1 ½ cups granulated sugar
- 2 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 cup buttermilk, room temperature
- 2 tbsp red food coloring
- 1 tsp white vinegar
- 1 tsp vanilla extract
For the frosting
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
- 2
In a medium bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda, xanthan gum, and salt until evenly combined.
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