Nicole Maree’s Red Velvet Cake

The Wordrobe Red Velvet Cake

Healthy red velvet cake? Miracles do exist.

Nicole Maree’s Red Velvet Cake creation uses beetroot (beet) powder and raspberry purée, which add a rich natural food colouring


Ingredients
For the cake:
• 180ml plant-based milk
• 30ml apple cider vinegar
• 400g gluten-free plain flour
• 280g rapadura sugar
• 1 tablespoon cacao powder
• 2 teaspoons baking powder
• 1 teaspoon cream of tartar
• 1 teaspoon ground sea salt
• 100g coconut oil, melted
• 240g frozen raspberries, warmed and mashed to a pureé
• 110g unsweetened applesauce
• 40ml lemon juice
• 40g beetroot powder (see notes)
• 1 tablespoon vanilla extract
• 100g fresh strawberries, to garnish

For the icing:
• 130g vegan white chocolate, melted
• 50g coconut butter, melted
• 200ml coconut cream
• 200g dessicated coconut
• 1 tablespoon arrowroot starch
• 1 teaspoon vanilla extract

Method
1 Line the base and sides of two 20 cm wide × 7 cm deep round springform cake tins with baking paper. Preheat the oven to 180°C (160°C fan forced).
2 Mix the milk and apple cider vinegar in a small bowl. Set aside for 10 minutes.
3 In a large bowl, sift flour, sugar, cacao powder, baking powder, cream of tartar and salt.
4 To the milk mixture add the melted coconut oil, raspberry purée, apple-sauce, lemon juice, beetroot powder and vanilla. Mix well. Add the wet mixture to the dry and mix to combine.
5 Evenly distribute the batter into the prepared cake tins. Bake for 25–35 minutes or until a skewer inserted into the centre of the cakes comes out clean.
6 Let the cakes cool in the tins for 10 minutes before turning out onto a wire rack to cool completely.
7 For the icing, mix all the ingredients in a highspeed blender or food processor until the icing is smooth and thick.
8 Sandwich the two cakes together using a third of the icing between the layers. Smooth the remaining icing over the entire cake and garnish with fresh strawberries.
9 Slice and serve!

Recipe courtesy of Nicole Maree, extracted from The Healthy Convert © Hardie Grant Books

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