Frosted Red Velvet Cake

Frosted Red Velvet Cake

Frosted Red Velvet Cake

300g caster sugar
275g gluten-free 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

What to do 
Preheat oven to 160 C / 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.