300g caster sugar
275g gluten-free plain flour
3 teaspoons gluten-free baking powder
1/3 teaspoon xanthan gum
240ml dairy-free yoghurt
120g dairy-free margarine
60g cocoa powder
3 teaspoons red gel food colouring
1 teaspoon vanilla extract
1 teaspoon fine salt
Red Velvet Cake Frosting, make while the cake is cooling
Red and black berries to decorate, like raspberries, strawberries, redcurrants, blackcurrants and blackberries
Preheat oven to 160° / 325°F / Gas 3.
Lightly oil a deep, 20cm cake tin, and line the base with parchment or greaseproof paper.
Sift together the gluten-free flour, gluten-free baking powder, then stir in the salt.
In a separate bowl, cream together the dairy-free margarine and sugar. Add the eggs one at a time and continue to beat.
Now, add the vanilla extract, red gel food colouring and dairy-free yogurt. Beat again very well.
Next, add the gluten-free flour and beat again, until well mixed.
Place into your prepared tin, smooth over the top and bake for 50-60 minutes, or until a clean skewer inserted into the middle comes out clean.
Turn out onto a cooling rack.
When cold, transfer to a serving plate.
Coat the top and sides with the Red Velvet Frosting.