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.
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