Friday

Frosted Red Velvet Cake




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
2 eggs
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.

Decorate with the red and black berries around the base, or on top of the frosting.

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