No-one should miss out on cake and you don't have to with this gluten-free red velvet mud cake. Just don't forget the cream cheese frosting!
Looking for more gluten-free cake recipes?
Gluten-free red velvet mud cake
A cake to remember.
- 1 hr 20 mins cooking
- Serves 12
Print
Ingredients
- 500 grams butter, chopped
- 300 grams white chocolate, chopped
- 4 cups ( 880g) caster sugar
- 2 teaspoons vanilla extract
- 2 cups (500ml) milk
- 2 cups (270g) gluten-free plain flour
- 1½ cups (200g) gluten-free self-raising flour
- ½ cup (90g) buckwheat flour
- 1 cup (80g) gluten-free baby rice cereal
- 2 tablespoons cocoa powder
- 6 eggs
- ¼ cup (60ml) liquid red food colouring
- 125 grams raspberries
- gluten-free icing (confectioners') sugar, to dust
Cream cheese frosting
- 80g butter, softened
200g cream cheese, softened
¼ teaspoon vanilla extract
4 cups (640g) gluten-free icing sugar
Method
- 1Preheat oven to 180°C/350°F. Grease three deep 22cm (9in) round cake pans;
line bases and sides with baking paper.
2 Stir butter, chocolate, sugar, vanilla and milk in a large saucepan, over low heat until butter and chocolate are melted and mixture is smooth. Cool for 10 minutes.
3 Combine sifted flours, rice cereal and cocoa in a large bowl; gradually whisk in combined eggs and cooled chocolate mixture with food colouring. Divide mixture evenly among pans.
4 Bake cakes for 1 hour or until a skewer inserted into the centre comes out clean. Cool cakes in pans.
5 Meanwhile, make cream cheese frosting.
6 Place one cake on a serving plate or cake stand, spread with 1 cup of the frosting. Layer with second cake and another cup of frosting. Finish with third cake and remaining frosting. Top with raspberries and dust with icing sugar.
cream cheese frosting Beat butter, cream cheese and vanilla in a small bowl with an electric mixer for 2 minutes until smooth. Add sifted icing sugar, 1 cup at a time, beating well between additions. Scrape down sides of bowl and beat for a further
1 minute or until light and fluffy.
Notes
Cake will keep for up to 3 days in an airtight container in the refrigerator.
