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Red Velvet Cake

This delicious gluten-free, vegan red velvet cake is the ultimate recipe for when you're craving these classic flavours.

Red Velvet Cake

DAIRY FREE, GLUTEN FREE, NUT FREE, VEGAN

Red velvet will always hold a special place in my heart. This was the flavour and inspiration for my wedding cake. My creation uses beetroot (beet) powder and raspberry purée, which add a rich natural food colouring.

Serves 12

CAKE

180 ml (6 fl oz) plant-based milk
30 ml (1 fl oz) apple cider vinegar
400 g (14 oz) gluten-free plain (all-purpose) flour
280 g (10 oz) rapadura sugar
1 tablespoon cacao powder
2 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon ground sea salt
100 g (3 ½ oz) coconut oil, melted
240 g (8 ½ oz) frozen raspberries, warmed and mashed to a purée
110 g (4 oz) unsweetened apple-sauce
40 ml (1¼ fl oz) lemon juice
40 g (1 ½ oz) beetroot (beet) powder (see notes)
1 tablespoon vanilla extract
100 g (3 ½ oz) fresh strawberries to garnish

ICING / FROSTING

130 g (5 oz) vegan white chocolate, melted
50 g (1 ¾ oz) coconut butter, melted
200 ml (7 fl oz) coconut cream
200 g (7 oz) desiccated coconut
1 tablespoon arrowroot starch
1 teaspoon vanilla extract

NOTE

You can substitute 100 g (3 ½ oz) raw beetroot purée for the beetroot powder.

If you take this option, you will have to reduce the raspberry purée to 140 g (5 oz) instead of 240 g (8 ½ oz).

Line the base and sides of two 20 cm wide x cm deep (8 in 2 ¾ in) round springform cake tins with baking paper. Preheat the oven to 180°C (160°C fan forced/350°F).

Mix the milk and apple cider vinegar in a small bowl. Set aside for 10 minutes.

In a large bowl, sift flour, sugar, cacao powder, baking powder, cream of tartar and salt.

To the milk mixture add the melted coconut oil, raspberry purée, apple-sauce, lemon juice, beetroot powder and vanilla. Mix well. Add the wet mixture to the dry and mix to combine.

Evenly distribute the batter into the prepared cake tins. Bake for 25–35 minutes or until a skewer inserted into the centre of the cakes comes out clean.

Let the cakes cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.

For the icing (frosting), mix all the ingredients in a high-speed blender or food processor until the icing is smooth and thick.

Sandwich the two cakes together using a third of the icing between the layers. Smooth the remaining icing over the entire cake and garnish with fresh strawberries.

Slice and serve!

Can be stored in an airtight container in the fridge for up to 3 days or sliced, wrapped in plastic wrap and frozen for up to 1 month.

This is an edited extract from The Healthy Convert by Nicole Maree published by Hardie Grant Books RRP $24.99 and is available in stores nationally

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