Red-Velvet-Cake-blog-600x401 (1)

I’ll start with a confession: I  (cordially) hate layered cakes. You know, the classic birthday cakes: sponge cake with layers of custard or chantilly cream and then covered with whipped cream. Well, I hate those cakes. Let’s be clear: they’re good, but it’s not my kind of cake. I’d never choose one of those for my birthday: I’d prefer a millefeuille (I know it’s a layered cake, but here layers are crunchy and, well, I know I’m a bit contradictory, but don’t judge me) or a cup dessert.

But I learned to make these cakes in my pastry class, I know how to make them from scratch (and I’m also pretty good at it, apparently) and I enjoy it making them, but don’t ask me to enjoy them.

For this reason, in front of the MTC challenge proposed by Stefania of Cardadomo & CO. I was startled: not only it was a layer cake, but typical US layer cake, a Red Velvet Cake, and a gluten free one. I obviously don’t anything against “gluten free” .. I think I should add to my blog more recipes for people allergic to gluten, but in this particular case it didn’t simplify the mission.

So, with my usual aplomb, I thought, “shit!” and, secondly,”who is going to eat an entire layer cake? “

So I opted for a convenient solution: I decided to make single-serving cakes (I knew those mini layer cake molds would be useful, sooner or later … they were still in their box, waiting for the right occasion), I chose to soak them with a blueberries liquor and garnish them with the least cloying topping I could think of, simple whipped cream (barely sweetened) enriched with freshly chopped blueberry. A purple garnishment (and filling), fresh and a bit sour, perfect for my taste.

So after these necessary adjustments, I happily made this cake to celebrate a birthday, my blog’s birthday, which turned two years old on February 22nd.

Happy (latecoming) birthday, Alterkitchen!

And I was glad to be able to celebrate this milestone with all my readers, all the MTC friends and with a cake that could be enjoyed by celiac friends, too.

Gluten free Red Velvet Cake


Recipe type: Dessert, Cake
Cuisine: Gluten Free, US cuisine
Prep time:
Cook time:
Total time:
Serves: 6
  • FOR 6 SINGLE SERVING CAKES (or a 20 cm in diameter cake)
  • 80 g rice flour (thin like a rice starch)
  • 30 g potato starch
  • 15 g tapioca flour (or cornstarch)
  • ¼ teaspoon salt
  • 4 g cocoa powder
  • 55 g unsalted butter at room temperature
  • 150 g sugar
  • 75 g whole egg (I halved the grams based on the fact that usually a medium egg weighs 50 grams -shelled)
  • ½ teaspoon of bourbon vanilla extract (or the seeds of a vanilla bean – I used these)
  • 120 ml buttermilk
  • ½ tablespoon of red colorant
  • ½ tablespoon of white vinegar
  • ½ teaspoon of baking soda
  • blueberries liquor (or more, to your taste)
  • whipping cream
  • powdered sugar
  • fresh blueberries
  • colored sugar
  1. Preheat the oven to 347°F (175°C).
  2. In a bowl mix the different flours, salt and cocoa. In another bowl, beat the butter for 2 to 3 minutes (until soft) and then add the sugar and beat for another 3 minutes.
  3. Add the eggs, one at a time, beating for 30 seconds after each egg.
  4. Mix the red colorant to the buttermilk and then pour it a little at a time into the butter mixture, alternating it with the flours/salt/cocoa mixture. Possibly start and finished with the flour. Add the vanilla extract/seeds and stir.
  5. In a coffe cup (non too small) mix white vinegar with baking soda, making sure to pour the mixture immediately into the batter (otherwise you’ll find vinegar and baking soda all over the kitchen) and incorporate it well with a spatula.
  6. Grease a 18/20 cm baking pan and flour it with rice flour (or, like I did, use silicone molds. My mold was brand new, so I wouldn’t use additional precautions if I really had to serve these cakes to a celiac friend, but otherwise I recommend you to preferably use baking pan lined with parchment paper, to avoid contamination due to previous cooking).
  7. Bake your single-serving cakes for 20 to 25 minutes or until cooked (use the toothpick test); according to Stefania the cake will need 40 to 45 minutes.
  8. Let the cake/cakes cool down in the pan for 10 minutes. Then take it/them out of the mold and let it/them cool, then wrap it/them in plastic. Let it rest in the fridge for several hours (I left the, overnight), so it will be easier to cut the layers without crumbles and it will be easier to fill it. Cut the layers (two or three). Don’t panic if the cake seems too hard, because it will become very soft at room temperature.
  9. For the filling: whip the cream with icing sugar (to the taste) and then add the freshly chopped blueberries (leave some aside and whole to garnish). Soak the cake with a syrup made by boiling 100 g of sugar and 200 ml of water for 15 to 20 minutes; when cool, add to this syrup a little glass of blueberries liquor.
  10. Spread the filling in the cake and overlay a layer; spread the filling again, overlay the layer and finish by covering with the same filling. Then decorate the cake with fresh blueberries.
I halved the ingredients proposed by Stefania to get 6 single serving cakes ( about the size of 6 large muffins). The filling I choose would be unusable for a cake large, because the consistency of whipped cream, made more “grainy” by the presence of the blueberry pulp, would not be able to withstand a cake; also, it’s not the perfect cream to cover the cake (for its consistency). If you want a cake, then, use a custard filling/stuffing, a chantilly cream or a butter cheesecream.

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