Red Velvet Cake



Line the base and sides of 2 20 cm wide × 7 cm deep (8 in × 24 in) round spring-form cake tins with baking paper. Preheat the oven to 180°C (Gas Mark 4, 350°F).


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


In a large bowl, sift our, 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.


Leave a Reply

Your email address will not be published. Required fields are marked *

If You Enjoyed This, Then You May Also Like...

PlantBased Newsletter

Register for our regular bulletins of all things PlantBased