The Perfect Red Velvet Cake

Not only is this cake Vegan it is gluten free and allergen safe. That is because the chef who came up with this recipe specializes in creating pastries that are safe for all dietary restrictions. Nicole Maree has a dairy and gluten intolerance, so she knows first hand the struggle of missing out on pastries and confectionery treats, so she wrote a cookbook intended to address this common problem, The Healthy Convert. The principle she follows is "It’s about replacing ingredients, rather than giving up your favorite foods". See this sample recipe below for a delectable Red Velvet Cake that is again free of dairy and gluten free.


Red Velvet Cake Yield: Serves 12

Ingredients

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

Frosting: 

1/2 cup vegan white chocolate, melted
3 Tbsp coconut butter, melted
1 cup coconut cream
1 cup dessicated coconut
1 Tbsp arrowroot starch
1 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.

http://bit.ly/redvelvgn