Red Velvet Cake

Method

1

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).

2

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

3

In a large bowl, sift our, 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 (frosting), mix all the ingredients in a high- speed 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. 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.

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