Gluten-free red velvet cake
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
Ingredients:
For the 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 powder
- 1 tablespoon vanilla extract
- 100 g (3 ½ oz) fresh strawberries to garnish
For the 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) dessicated coconut
- 1 tablespoon arrowroot starch
- 1 teaspoon vanilla extract
Tip: 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).
Method:
- 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.
Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, head to the abcshop.com.au to order your copy now.