Gluten-Free Red Velvet Cake

Gluten-Free Red Velvet Cake

Red velvet cake is a world favourite, and our gluten-free vegan red velvet cake recipe is full of natural flavours and has an indulgent strawberry filling.

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This spectacular gluten-free vegan red velvet cake recipe owes its rich, red colour to beetroot, but tastes of raspberries and strawberries.

Beetroot is loaded with vitamins and minerals, and even though you won’t taste it, the beetroot does more than add colour. 

This gluten-free cake uses nitrate-rich beetroot, which the body converts into nitric oxide. The compound dilates the blood vessels, which improves blood flow and lowers overall blood pressure.

Our vegan and gluten-free red velvet cake recipe is further enhanced by the strawberries in the filling. There are both freeze-dried and fresh strawberries, which make a beautifully strawberry rich gluten-free red velvet cake.

Cook’s tip!

The raspberries cover any beetroot taste in this cake. They also create an acidic mixture which helps prevent the beetroot from browning as it bakes.

Enjoy one of the world’s favourite cakes as a super strawberry vegan and gluten-free red velvet cake recipe.

Total Time: 1 hour

Prep Time: 30 mins

Cook Time: 25-30 mins

Servings: 6

Rating:  

Total Time: 1 hour

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • For the cake:
  • 23.333333333333 23.333333333333 grams raw beetroot
  • 29.166666666667 29.166666666667 grams raspberries
  • egg replacer, equivalent to 4 eggs
  • 37.5 37.5 ml soya milk
  • 0.33333333333333 0.33333333333333 Tbsp apple cider vinegar
  • 46.666666666667 46.666666666667 grams gluten-free self-raising flour
  • 0.5 0.5 Tbsp cocoa powder
  • 0.16666666666667 0.16666666666667 tsp xanthan gum
  • 0.33333333333333 0.33333333333333 tsp gluten-free baking powder
  • 0.16666666666667 0.16666666666667 tsp cream of tartar
  • 29.166666666667 29.166666666667 grams vegan butter, plus extra for greasing
  • 75 75 grams caster sugar
  • 0.16666666666667 0.16666666666667 tsp vanilla extract
  • For the filling:
  • 4.1666666666667 4.1666666666667 grams vegan butter
  • 4.1666666666667 4.1666666666667 grams white vegetable shortening
  • 9.1666666666667 9.1666666666667 grams vegan cream cheese
  • 62.5 62.5 grams icing sugar, plus extra for dusting
  • 0.16666666666667 0.16666666666667 tsp vanilla extract
  • 0.41666666666667 0.41666666666667 tbsp soya milk
  • 0.33333333333333 0.33333333333333 Tbsp freeze-dried strawberry pieces
  • 25 25 grams fresh strawberries

Method

  1. Trim, peel and grate the beetroot and put it into the bowl of a food processor with the raspberries. Process until smooth.
  2. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease two 20-cm/8-inch sandwich tins and line with baking paper. Make up the egg replacer in a small bowl according to the packet instructions and beat it with a fork for a minute until bubbly.
  3. Put the soya milk into a measuring jug, stir in the vinegar and set aside to curdle. Put the flour, cocoa powder, xanthan gum, baking powder and cream of tartar into a large mixing bowl and stir together with a wooden spoon. In a separate bowl, cream the margarine and sugar together and beat in the egg replacer and vanilla extract.
  4. Stir the milk mixture and the margarine mixture into the dry ingredients and mix thoroughly. Pour in the beetroot and raspberry purée and stir together with a wooden spoon until the mixture is thoroughly combined.
  5.  Spoon the mixture into the prepared tins and smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes, or until a skewer inserted into the cakes comes out clean. Turn out onto a wire rack and leave to cool completely.
  6. To make the filling, beat the margarine, vegetable shortening and cream cheese together with the icing sugar and vanilla. It’s easiest to use a food mixer, but you can do it in a large mixing bowl with a fork. Add a little soya milk if necessary. When the mixture is smooth, stir in the freeze-dried strawberry pieces.
  7. Spread the bottom layer of the cake with the filling. Cut the fresh strawberries in half and arrange them over the layer of icing, pressing them in. Sandwich with the second layer of the cake and dust with icing sugar to serve.

Are you a gluten-free baker?

To make it easier for you to find delicious gluten-free vegan bakes, we’ve rounded up our favourite vegan and gluten-free baking for you to try

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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