Get the Recipe: Gluten-free Vegan Red Velvet Cake
This gluten-free vegan red velvet cake is moist, fluffy and deliciously chocolatey. Finished with a thick layer of vegan cream cheese frosting, you would have no idea this cake is dairy-free, making it the perfect dessert to impress your non-vegan friends.
Ingredients
For the red velvet sponge
- 1 cup buckwheat flour
- 1 ½ cups rice flour
- 1 ⅓ cups sugar
- 1 tbsp xanthan gum
- 1 tbsp baking powder
- ½ tsp salt
- 3 oz dark chocolate, melted
- 1 ⅓ cups plant based milk
- 1 cup olive oil
- 4 flax eggs, (see recipe notes)
- 2 tbsp lemon juice
- 10 oz cooked beetroot, grated finely (see recipe notes)
For the cream cheese frosting
- 7 oz vegan cream cheese
- ½ cup vegan butter
- 4 cups icing sugar
Equipment
- Conventional oven
- 2 Large mixing bowls
- Whisk
- 10-inch cake tin
- Electric mixer
- Sieve
- Freezer
- Large chef's knife
- Icing spatula
Instructions
Make the cake
- Preheat the oven to 180 degrees C (350 F).
- In a large mixing bowl, whisk together the buckwheat flour, rice flour, sugar, xanthan gum, baking powder and salt.
- In a separate bowl, whisk together the dark chocolate, plant based milk, olive oil, flax eggs, lemon juice and cooked beetroot.
- Add the wet ingredients to the dry and mix until thoroughly combined.
- Transfer the batter to a 10-inch cake tin and bake in the preheated oven for 40 minutes, until a toothpick comes out clean from the centre.
Make the frosting
- In a large mixing bowl, use an electric mixer to whisk together the vegan cream cheese and butter.
- Slowly sift in the icing sugar around ½ cup at a time, whisking it using the electric mixer. Add more icing sugar if the frosting is too moist.
- Leave in the freezer for around 20 minutes.
Assemble the cake
- Make sure that the cake sponge cools down fully before assembling and adding the frosting.
- Use a large chef’s knife to carefully slice the cake sponge in half.
- Apply a thick layer of the frosting on top of one of the resulting sponges. Then, add the other cake sponge and add another frosting layer on top of the cake. If you wish, you can also add it around the sides.
Video
Notes
You make 4 flax eggs by stirring together 4 tbsp ground flaxseed and 8 tbsp water and then setting it aside for 5 minutes.
You can either cook your own beetroot by boiling it, or buy it pre-cooked from the supermarket.
Calories: 517kcal, Carbohydrates: 71g, Protein: 4g, Fat: 26g, Saturated Fat: 6g, Cholesterol: 1mg, Sodium: 230mg, Potassium: 246mg, Fiber: 4g, Sugar: 49g, Vitamin A: 276IU, Vitamin C: 2mg, Calcium: 83mg, Iron: 2mg