Brown Velvet Rose Cakes
Author: Theresa Chu
Recipe type: Cake
Serves: 16
- 1¼ cup canola oil
- 1 cup buttermilk
- 2 eggs at room temperature
- 2 tbsp liquid food colouring
- 1 tsp white wine vinegar
- 1 tsp vanilla extract
- 2 tbsp coffee extract
- 2½ cup all-purpose flour
- 1¼ cup sugar
- 1 tsp baking soda
- ¾ tsp fine salt
- 1 tbsp cocoa powder
- Preheat oven to 350ºF with a rack centered in the middle.
- Using a standing mixer, combine oil, buttermilk, eggs, food colouring, vinegar, vanilla and coffee extract. Beat on medium speed for 1 minute.
- In a medium bowl sift together flour, baking soda, salt, cocoa powder and sugar.
- With the mixer on low, add dry ingredients to the batter ½ cup at a time. Add slowly so that the mixture does not form lumps.
- Lightly grease the pan and pour batter into each cavity till they are ⅔ full.
- Bake until inserted toothpick comes out clean, about 20 minutes.
- If frosting, cool completely first.
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/brown-velvet-rose-cakes/
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