Gluten-Free Mixes and Italian Family Recipes

Gluten Free Red Velvet Cakes


March 6, 2015

  • Prep: 15 mins
  • Cook: 15 mins
  • 15 mins

    15 mins

    30 mins

  • Yields: 8


1/2 cup almond meal or whole almonds ground fine in a food processor

2 tablespoons At the Table Together Gluten Free Focaccia Mix

6 ounces 70% dark chocolate, broken into small pieces

1/2 cup Extra Virgin Olive Oil, mild in taste

1 tablespoon pure vanilla extract

1 tablespoon red food coloring, (try Wilton “No Taste” red)

4 large eggs, separated

3/4 cup sugar, divided

1/8 teaspoon cream of tartar

1 cups vanilla frosting for decorating


Preheat oven to 350° F. Grease 8 large muffin cups with a little olive oil or baking spray. Combine almond flour with Gluten Free Focaccia Mix. Set aside. Combine chocolate and olive oil in a glass bowl and microwave on medium for about 45 seconds.

Stir until chocolate is completely melted. Set aside to cool.

Whisk in egg yolks, vanilla, red food coloring and 1/2 cup sugar into melted chocolate. Set aside.

Beat egg whites and cream of tartar in a clean dry bowl with an electric mixer until soft peaks form when the beaters are lifted. Gradually sprinkle in remaining 1/4 cup sugar and beat at high speed until egg whites are stiff.

Fold 1/4 of the beaten egg whites into the melted chocolate batter to lighten.

Pour first the chocolate mixture then the almond mixture over the egg whites.

Using a large rubber scraper, fold the ingredients just until the batter is evenly incorporated. Do not overmix!

Divide batter evenly among muffin cups.

Bake for 20 to 25 minutes or until a knife inserted in the middle comes out with moist crumbs.

Remove from oven and let cool on a wire rack. Frost when cool.

HELPING HANDS: Kids can help chop the chocolate, separate eggs or make the batter.