Today we bring to the table the queen of American cakes: Red Velvet , but in a gluten-free and super-delicious version. A fiery red sponge cake, soft as velvet, meets the heavenly sweetness of whipped white chocolate cream.
Whether it's for a romantic dinner (obviously using our heart-shaped pan ) or a jaw-dropping snack, this recipe proves that with the right tools and a pinch of passion, professional pastry making can come right into your kitchen. Get your whisks ready, and get started! 🚀
1. DIY Buttermilk 🥛
In a bowl, combine 125 ml of whole milk, 125 g of yogurt, and a teaspoon of lemon juice. Mix well and let it sit for about 30 minutes.
Why do we do this? Buttermilk is the magic ingredient that makes Red Velvet so soft and melt-in-your-mouth. Don't skip this step!
2. The creamy base 🧈
In a stand mixer or with an electric whisk, mix 110g of softened butter, 100ml of oil, 210g of sugar, and a pinch of salt. Continue beating until the mixture becomes light and fluffy. Then, add the 3 eggs (be sure to use room temperature eggs) one at a time, waiting until each egg is fully incorporated.
3. Explosion of color and mix of flours 🔴
Now it's time for the dramatic touch: add the 40g of red food coloring. Now, combine them alternately:
- Sift the dry ingredients (275 g of NutriFree mix, 25 g of starch, 15 g of cocoa and 1 teaspoon of bicarbonate of soda).
- The buttermilk prepared at the beginning. Mix until smooth and bright red.
4. The perfect cooking ♨️
Transfer the batter to your favorite baking pan (we recommend a heart-shaped one for the wow factor). Bake in a conventional oven (if you want to know why you should choose a conventional oven, read our article " Convection or Conventional Oven ?") at 180°C for about 1 hour.
Chef's tip: Always do the toothpick test before taking it out of the oven!
5. White Chocolate Ganache 🍫
While the cake is baking, let's prepare the filling. In a small saucepan (with a thick bottom, so the cream doesn't burn!), heat 200 ml of fresh cream until it almost boils. Coarsely chop the cream. Pour 200 g of white chocolate into the hot cream. Stir vigorously until completely melted. Return to the heat for a couple of minutes to thicken slightly, then refrigerate for 30 minutes.
6. The finishing touch: Assembly and decoration 🧁
Once the cream is completely chilled, whip it with an electric mixer until stiff and fluffy. Cut the (now chilled) cake into two or three horizontal layers. Alternate layers of cake and clouds of white chocolate cream. Decorate as desired with cake crumbs, raspberries, or hearts.
The result? A cake that doesn't look gluten-free at all, but will make anyone who tries it fall in love! 😋
