Happy Memorial Day! I want to take a second to thank everyone who is currently serving or has served our country. I also want to thank the spouses, children and families. Thank you for the sacrifices you have made and for making our country a better place. I am fortunate to spend this holiday with my 92 year old grandpa who served in WWII and it has been such a wonderful weekend listening to him reflect on his time in service and tell stories about his life. Such a special time.
In honor of today’s patriotic holiday and the upcoming Independence Day, I thought I’d share my Gluten-Free Red Velvet Cake with a patriotic twist! By just adding some fresh blueberries to one of my favorite recipes, it can take on a whole new look.
In between the colorful food, BBQ’s and patriotic colors, I encourage you to take a moment to thank someone who served and listen to what they have to say. I’ve heard my Grandpa talk about the war on multiple occasions and every time I learn something new. Every time I learn a little more about our history, his personal experiences and accomplishments and I get a glimpse into what it was like even though I will never fully understand. And every time I become more proud of the man that he is and what he has done for not only this country but for our family.
I hope all of you are celebrating in a way that is meaningful to you. Enjoy a day off (if you can), sleep in (if you don’t have kids), eat a little more, rest a little more and most importantly, thank those who served.
- Cake Ingredients:
- 1 1/2 c. oil
- 1 1/2 c. sugar
- 1 Tbsp. Ener-G Egg Replacer + 1/4 c. water (or 2 large eggs)
- 2 c. Bob’s Red Mill Gluten-Free All-Purpose Flour
- 1 tsp. baking soda
- 1 tsp. xanthan gum
- 1/4 tsp. salt
- 1 c. milk (I use rice milk)
- 1 tsp. vanilla
- .5 oz. red food coloring
- 1/3 c. cocoa
- Frosting Ingredients:
- 16 oz. confectioner’s sugar (plus additional if you like a sweeter frosting)
- 16 oz. cream cheese
- 1 stick butter (room temp)
- 1 tsp. vanilla
- 1 Tbsp. milk
- Fresh berries (optional)
- Cake Instructions:
- Preheat oven to 350 degrees.
- Cream together oil, sugar, eggs (or replacer), milk, vanilla and food coloring.
- In a separate bowl, mix all dry ingredients together.
- Slowly add to oil and sugar mixture.
- Pour evenly into two 8″ round cake pans.
- Bake for 25 minutes.
- Frosting Instructions:
- Cream the confectioner’s sugar, vanilla, cream cheese, milk and butter
- Add additional confectioner’s sugar until the frosting is sweet enough to your liking
- Spread a layer of frosting in-between the two rounds, stack, and then place in the freezer for at least an hour. This will help the cake to set and not crumble when frosted.
- Remove from freezer and frost remaining cake.
- Garnish with berries if desired.
About Taryn Whiteaker
Taryn Whiteaker is the voice of style behind TarynWhiteaker.com (formerly Design, Dining and Diapers) ! Taryn is a previous PR/Marketing professional who got back to her creative roots after becoming a mom and now shares her passion for home decor and design for the world to see. Taryn lives in the greater Seattle area with her husband and three kids and loves coffee, the outdoors, and exploring with her family.
Leave a Reply