The vegan, gluten-free red velvet cake everyone will want a piece of

Between avoiding dairy and gluten—and making sure no one with a nut allergy breaks out in hives—baking a dessert everyone can enjoy can be pretty tricky. But fortunately, Nicole Maree, master of alternative baking, has you covered.

Her new book, The Healthy Convert: Allergy-Friendly Sweet Treats is full of dishes that will appease all eaters. She created the collection of dairy-, gluten-, nut-, and egg-free recipes as proof that allergy-friendly living isn’t boring or intimidating. “It’s about replacing ingredients, rather than giving up your favorite foods,” she says.

The red velvet recipe she shares here is a recreation of her wedding cake, which Maree initially came up with to accommodate her own gluten and dairy intolerances. “To give it that rich red hue, I’ve used beetroot powder and raspberry puree,” Maree explains. “Then for the icing, a decadent vegan white chocolate hugs each slice. It’s sure to impress even the most particular eaters in your family!”

Keep reading to see the recipe for this nutritious vegan, gluten-free red velvet cake.

Red Velvet Cake

Yield: Serves 12

Ingredients
For the cake1 cup plant-based milk2 Tbsp apple cider vinegar3 cups gluten-free plain (all-purpose) flour2 cups coconut sugar1 Tbsp cacao powder2 tsp baking powder1 tsp cream of tartar1 tsp sea salt
1/2 cup coconut oil, melted1 cup frozen raspberries, warmed and mashed to a purée1/2 cup unsweetened apple-sauce2 Tbsp lemon juice4 Tbsp  beetroot (beet) powder1 Tbsp vanilla extractFresh strawberries to garnish

Frosting1/2 cup  vegan white chocolate, melted3 Tbsp coconut butter, melted1 cup coconut cream1 cup dessicated coconut1 Tbsp arrowroot starch1 tsp vanilla extract

1. Line the base and sides of two 9-inch round springform cake tins with baking paper. Preheat the oven to 350°F.

2. Mix the milk and apple cider vinegar in a small bowl. Set aside for 10 minutes.

3. In a large bowl, sift flour, coconut sugar, cacao powder, baking powder, cream of tartar, and salt.

4. Add the melted coconut oil, raspberry purée, apple-sauce, lemon juice, beetroot powder, and vanilla to the milk mixture. 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 to 35 minutes or until a skewer inserted into the center of the cakes comes out clean.

6. Let the cakes cool in the tins for 10 minutes before placing onto a wire rack to cool completely.

7. For the frosting, mix all the ingredients in a high-speed blender or food processor until everything 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. The cake can be stored in an airtight container in the fridge for up to three days or sliced, wrapped in plastic wrap and frozen for up to one month.

If you’re going gluten free, here’s how toavoid three mistakes most newbies make. And this alt-flour guide will be your bible.