Gluten Free Cream Filled Red Velvet Cakes


1 1/4 cups sugar
1 cup plain yogurt
3 eggs
1 teaspoon vanilla
1 ounce red food coloring
1 1/3 cups coconut flour
2/3 cup tapioca flour
3 tablespoons cocoa
1 1/4 teaspoons baking soda
1/2 teaspoon baking powder
1 teaspoon xanthan gum
3/4 cup water

Marshmallow Almond Cream Filling
1 cup powdered sugar
1 cup marshmallow cream
3 tablespoons butter, room temperature
2 tablespoons shortening
1/2 teaspoon vanilla
1 teaspoon almond flavoring

Mix thoroughly all ingredients. Spread filling on flat side of one cake and top with another cake making a sandwich.


Preheat oven 350°.

In mixing bowl combine sugar, yogurt, eggs, vanilla, and food coloring.

Mix until well blended.

In separate bowl combine all dry ingredients with a whisk. Sift at least twice to eliminate lumps. Add to batter alternately with water beginning and ending with flour mixture. Beat 1 minute on medium speed.

Drop by tablespoons onto a parchment lined baking sheet. For heart shapes use a pan with heart shaped cavities and fill. Bake 10 minutes or until center is set. Cool on wire rack.