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Gluten-Free Vegan Red Velvet Cake

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Gluten-Free Vegan Red Velvet Cake
This Gluten-Free Vegan Red Velvet Cake is moist and fluffy, naturally colored and much healthier than the traditional version!
Prep Time 20
Cook Time 15
Servings
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)
Prep Time 20
Cook Time 15
Servings
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)
Instructions
  1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
  2. 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
  3. 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)
  4. Once melted, add the teaspoon of vinegar to the same bowl along with the maple syrup, vanilla, salt and ground almonds
  5. Sift in the flour, baking powder, bicarbonate of soda, cocoa powder and beetroot powder
  6. Add the milk and vinegar mixture and mix well, adding a tiny splash more milk if it’s looking too dry
  7. Divide mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm baking tins)
  8. Bake in the oven for around 15 minutes until risen slightly and an inserted skewer comes out clean
  9. Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting

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