Red Velvet Cake


Ingredients

  • 200g high fat dairy free margarine (like Tomor)
  • 180g golden caster sugar 
  • 2 eggs and one egg white, at room temperature
  • 180g Gluten Free Flour Co plain flour blend 
  • 30g cornflour
  • 30g cocoa powder
  • 1½ tsp xanthan or guar gum 
  • ¼ tsp sea salt (optional)
  • 1 tsp Isabel’s baking fix (optional)
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 1 tsp vanilla extract
  • 1 tblsp cider vinegar
  • 100ml dairy free milk such as Koko
  • ¼ tsp red paste food colouring

For dairy free cream cheese topping:

  • 80g gluten free margarine with high fat content such as Tomor
  • 100g vegan cream cheese
  • 300g icing sugar
  • A little Koko coconut milk

Preheat oven to 180°C/Gas Mark 4.  Grease and line 2 x 19cm sandwich tins or a bundt tin. 

Serves 8

    Method

    Cream the butter or margarine and sugar in a mixing bowl until smooth and lighter in colour. This is easier using a mixer. 

    Crack the eggs into a small bowl and whisk lightly. 

    Now add the egg little by little, whisking each time into the mixture.  

    Weigh out the flour and add the cornflour. Sift in the cocoa powder and add the xanthan or guar gum, sea salt, baking fix (if you have got it), baking powder and bicarbonate of soda.

    Add this flour mixture bit by bit to the creamed margarine, sugar and egg mix.

    Add the cider vinegar to the non-dairy milk, followed by the red food colouring paste and vanilla extract. Stir well to incorporate the colouring.

    Now add this ‘buttermilk’ to the rest of the ingredients and beat thoroughly, until a thick dropping consistency is achieved.

    Divide the mixture between the 2 tins or the bundt tin, and lightly smooth surface with a wet spatula.

    Bake in oven for approx 20 minutes for sandwich tins and 30 mins for the bundt tin.

    Cake should be dark red, risen and a skewer should come out clean.

    Allow to cool for 5 minutes, then allow to cool fully on a wire rack.  

    When they are cool, make the cream cheese filling and icing. 

    Make sure the butter has been out of the fridge for at least an hour, then, using a whisk or electric mixer, beat it with the vegan cream cheese in a bowl until smooth and light. Sieve in the icing sugar and mix with a spoon until it begins to come together. Add 1-2 tblsp Koko milk until it is smooth.

    Sandwich the 2 cakes together with half the buttercream and ice the top with the remainder. Use a knife dipped in hot water to smooth it out. For the bundt tin, spread the icing all over the top and smooth it out with a knife dipped in hot water.

    Download the recipe PDF here

    Watch our YouTube video here

     

    Find our flour here