This red velvet cake is an accessible way of bringing more plant-based recipes into your repertoire
If the Halloween haul hasn’t satisfied your sweet tooth, try this on for size. Plant-based nutritionist Holly White has created a delicious red velvet cake that caters to loads of different dietary needs.
When it comes to baking, it can be daunting to omit eggs and milk. But Holly says “There are a few simple swaps to make. Coconut oil is used in place of butter, and chia seeds in place of eggs.” Whether you’re gluten-free, vegan, or just trying something different, you’ll wind up with a crowd-pleasing cake.
Red Velvet Cake
Makes 1 large 6” Springform round cake.
Ingredients:
4 tablespoons of Beetroot Powder
1 tablespoon of Cacao Powder
1 teaspoon of Bicarbonate of Soda
300g Gluten-Free Self Raising Flour
220g White Sugar
1 teaspoon of Baking Powder
100g Ground Almonds
3 tablespoons of milled Chia Seeds
350 ml of Frontier Foods Organic full fat Coconut Milk
1 tablespoon of Frontier Foods Organic Apple Cider Vinegar
1 teaspoon of Vanilla Extract
140 ml of melted Frontier Foods Organic Coconut Oil
Method:
1. Pre-heat the oven to 180*
2. Pour the Apple Cider Vinegar into the coconut milk and set it aside to curdle for a few minutes.
3. Combine all your dry ingredients together sifting in the flour to ensure there are no lumps.
4. Stir in the coconut milk, apple cider vinegar, and remaining wet ingredients. It will form a thick batter.
5. Pour into greased and lined baking tray and bake for 20- 25 minutes. You will know it’s cooked when a toothpick comes out clean.
6. Allow it to cool in the tin for at least 20 minutes to set fully before icing.
Holly adds: “You will find beetroot powder easily in a health food store, or it can be substituted for a natural food dye for that rich red colour.
Coconut Cream Icing
Ingredients
1 can of Frontier Foods Organic full fat Coconut Milk – refrigerated
4 tablespoons of desiccated coconut
1/2 teaspoon of Xantham Gum
4 tablespoons of melted Frontier Foods Organic Coconut Oil
2 tablespoons of Jakeman’s Maple Syrup
1 teaspoon of Vanilla Extract
Pinch of salt
Optional – Fresh Raspberries to decorate
Method
1. Refrigerate your can of coconut milk before whipping for 4-6 minutes using an electric whisk until it starts to thicken.
2. While mixing add the Xantham gym and remaining ingredients.
3. Add a little additional sweetener as needed.
4. The Xantham gum helps the mixture to stabilise and stay thick, but you can leave it out.
5. Once your cake has cooled pour the icing thickly on top and add a handful of fresh berries if you’re using them.
6. Enjoy within 3 days.
