GLUTEN-FREE VEGAN RED VELVET CAKE

This Gluten-Free Vegan Red Velvet Cake is so much healthier than the traditional version, but every bit as delicious.

Red velvet cake has always been one of my favourite sweet treats, and so this Gluten-Free Vegan Red Velvet Cake has been on my list of recipe ideas for the blog for ages. I’m glad I finally got round to making it, and I really hope you’ll love it as much as I do.

Just like a normal red velvet cake, this one is made up of a moist, fluffy and vividly red sponge that boasts a lovely balance of sweet, salty, sour and chocolatey flavours, and is finished off with a sweet and tangy cream cheese frosting.

Ingredients (click 'US Customary' for US measurements)
For the cake:

• 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk)
• 1 tablespoon apple cider vinegar (ensure gluten-free if necessary)
• 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil)
• 1 teaspoon apple cider vinegar (ensure gluten-free if necessary)
• 8 tablespoons maple syrup (or sub any other sweetener_
• 1 teaspoon vanilla extract
• Pinch of salt
• 150 g (1 1/4 cup) ground almonds* (almond meal)
• 150 g (1 1/4 cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons baking power (ensure gluten-free if necessary)
• 1/4 teaspoon bicarbonate of soda (baking soda)
• 1 tablespoon cocoa powder
• Optional: 3 teaspoons beetroot powder adds red colour but not completely necessary for the recipe to work

For the frosting:

• 400 g (14oz) tin of full-fat coconut milk**
• Juice of 1/2 lemon
• 2 tablespoons maple syrup (or sub any other sweetener)
• 1/2 teaspoon vanilla extract

Instructions
For the cake:

1. Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)
2. Measure out the milk and, leaving it in the measuring container, add the tablespoon of vinegar and stir - leave to sit for around 10 minutes, while you make the rest of the cake
3. .....................................

for full recipes please see : www.rhiansrecipes.com

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