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
For the cake
1 cup plant-based milk
2 Tbsp apple cider vinegar
3 cups gluten-free plain (all-purpose) flour
2 cups coconut sugar
1 Tbsp cacao powder
2 tsp baking powder
1 tsp cream of tartar
1 tsp sea salt
1/2 cup coconut oil, melted
1 cup frozen raspberries, warmed and mashed to a purée
1/2 cup unsweetened apple-sauce
2 Tbsp lemon juice
4 Tbsp beetroot (beet) powder
1 Tbsp vanilla extract
Fresh strawberries to garnish
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.
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.
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