Red velvet cake

Red velvet cake

Dairy free, gluten free, nut free, vegan

By
From
The Healthy Convert
Serves
12
Photographer
Elisa Watson, Jeremy Butler

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.

Ingredients

Quantity Ingredient

Cake

Quantity Ingredient
180ml plant-based milk
30ml apple cider vinegar
400g gluten-free plain flour
280g rapadura sugar
1 tablespoon cacao powder
2 teaspoons baking powder
1 teaspoon cream of tartar
1 teaspoon ground sea salt
100g coconut oil, melted
240g frozen raspberries, warmed and mashed to a pureé
110g unsweetened applesauce
40ml lemon juice
40g beetroot powder (see notes)
1 tablespoon vanilla extract
100g fresh strawberries, to garnish

Icing

Quantity Ingredient
130g vegan white chocolate, melted
50g coconut butter, melted
200ml coconut cream
200g dessicated coconut
1 tablespoon arrowroot starch
1 teaspoon vanilla extract

Method

  1. Line the base and sides of two 20 cm wide × 7 cm deep round springform cake tins with baking paper. Preheat the oven to 180°C (160°C fan forced).
  2. Mix the milk and apple cider vinegar in a small bowl. Set aside for 10 minutes.
  3. In a large bowl, sift flour, sugar, cacao powder, baking powder, cream of tartar and salt.
  4. 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.
  5. 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.
  6. Let the cakes cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
  7. For the icing, mix all the ingredients in a highspeed blender or food processor until the icing is smooth and thick.
  8. 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.
  9. Slice and serve!
  10. 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.

Note

  • You can substitute 100 g raw beetroot purée for the beetroot powder. If you take this option, you will have to reduce the raspberry purée to 140 g instead of 240 g.
Tags:
wholefood
allergy-friendly
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