Can you believe Mother’s Day is right around the corner? To me it was just Easter a couple of weeks ago and we were dreaming of Carrot Cake.
But as the saying goes, time waits on no one, so it’s down to the wire and were thinking up desserts for our Mother’s Day Menu. And I think we’ve got the perfect one with this Gluten Free Red Velvet Cake!
When I think of Mother’s Day desserts, I think of something rich and decadent to show mom how much we care. With it’s super moist texture, notes of chocolate and tanginess from the cream cheese buttercream, mom is sure to love this Red Velvet Cake as part of her Mother’s Day table.
Here’s the recipe. Enjoy!! And wish your mom a Happy Mother’s Day from all of us at Off The Wheaten Path!
A few tips to making our Gluten Free Red Velvet Cake:
- The Milk and Vinegar mixture can be substituted for buttermilk instead. Simply omit the vinegar and use 1 1/2 cups of buttermilk.
- Margarine works just as good as butter in this recipe.
- You can use up to 2 tbsps of food coloring in this recipe if you desire a deeper red color.
- For the cream cheese butter cream, if it’s too thin simply add more icing sugar until desired consistency has been achieved.