Red Velvet Cake

[Guest guest]

Red Velvet Cake

 

2 cups gluten free flour blend

1 cup Sucanat (or Florida Crystals)

1/2 cup cocoa powder (may substitute carob powder)

2 tsp. baking powder

2 tsp. baking soda

1/2 tsp. salt

2 Tbsp. flax seeds, ground

1/3 cup water

1 tsp. xanthan gum (optional)

1 cup diced beets (canned and drained; for convenience)

1 cup water

1/3 cup oil

2 tsp. apple cider vinegar

2 tsp. vanilla extract (gf/water based or powdered)

 

Combine flour, sweetener, cocoa, baking powder, baking soda and salt. Mix well.

In a coffee grinder, whiz flax seeds into a meal. In a blender, mix 1/3 cup

water and flax meal. Add beets, additional water, oil, vinegar, vanilla, and

xanthan gum. Pour liquid mixture into dry ingredients. Combine but do not

overstir! Pour into prepared cake pans. Bake at 350 degrees for 33 - 40

minutes (test for doneness). Frost as desired.