Gluten-Free Vegan Red Velvet Cake
By 
| Prep Time | 20 |
| Cook Time | 15 |
| Servings |
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Ingredients
- 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
- 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
- 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
- 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
- 8 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
- 150 g (1 1/4 cup) ground almonds (almond meal)
- 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
- 2 heaped teaspoons baking powder (ensure gluten-free if necessary)
- 1/4 teaspoon bicarbonate of soda (baking soda)
- 1 tablespoon cocoa powder
- 3 teaspoons beetroot powder (optional - adds red colour but not completely necessary for the recipe to work)
Ingredients
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Instructions
- Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
- Measure out the milk and, leaving it in the measuring container, add the tablespoon of vinegar and stir - leave to sit for around 10 minutes, while you make the rest of the cake
- Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil)
- Once melted, add the teaspoon of vinegar to the same bowl along with the maple syrup, vanilla, salt and ground almonds
- Sift in the flour, baking powder, bicarbonate of soda, cocoa powder and beetroot powder
- Add the milk and vinegar mixture and mix well, adding a tiny splash more milk if it’s looking too dry
- Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
- Bake in the oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
- Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting
