Red Velvet Cake⁣

This celebratory red velvet cake is a dream, definitely taken over as my new FAVOURITE cake! It’s decadent, without that overly rich feeling. ⁣

Serves 14 RSF⁣
Ingredients:⁣
Red Velvet Cake:⁣
1 cup spelt flour⁣
1/2 cup almond flour⁣
2 tsp baking powder⁣
1 tsp baking soda ⁣
1/3 cup cacao⁣
1/3 cup coconut sugar⁣
Pinch sea salt ⁣
2 eggs ⁣
1 cup oat milk⁣
2 tsp vanilla extract⁣
2 tbsp coconut oil ⁣
1 tbsp lemon juice ⁣
2 tsp natural red food colouring ⁣
⁣
Cream cheese frosting:⁣
225g cream cheese (or almond milk cheese)⁣
1/4 cup dairy free butter⁣
2 tbsp greek yoghurt ⁣
1/2 tbsp maple syrup ⁣
1 tsp lemon juice ⁣
1 tsp vanilla bean extract⁣

⁣
Method:⁣
1. Preheat oven 180°C
2. Combine oat milk and juice from a lemon and mix together, leave aside to turn into buttermilk
3. Whisk together dry ingredients
⁣4. In a separate bowl beat eggs until creamy
5. Mix in wet ingredients into the eggs until creamy
6. Pour in the wet mixture into the dry ingredients and mix until combined
7. Grease baking tin, on baking paper trace your baking tin with a pen to form a circle
8. Draw 2 rectangle tabs sticking outside the circle. Cut out and place inside the tin. (This helps left the cake out and be non stick)
⁣9. Add a handful of flour to the tin and roll around until evenly lightly coated. Dust out the flour so it’s just a light coating
⁣10. Pour in the batter, tap on the tin a couple times to remove bubbles
11. Bake in the oven for 35 minutes or until skewer comes out clean
⁣12. Allow the cake to cool in the tin for 10 minutes then lift cake out and cool on cooling rack until completely cooled. (If you’re too impatient like me place in the fridge)
⁣13. Make the frosting, beat the cream cheese and lightly softened butter together
14. Once well blended whisk in greek yoghurt, maple, lemon juice and vanilla bean until fluffy 15. Refrigerate frosting for 5-10 minutes
⁣16. Slice cake in half and add some cream cheese frosting to the middle layer. Add the top cake layer on. Frost and enjoy!

Red Velvet Cake⁣

Servings

14

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• Red Velvet Cake

• 1 cup spelt flour⁣

• 1/2 cup almond flour⁣

• 2 tsp baking powder⁣

• 1 tsp baking soda ⁣

• 1/3 cup cacao⁣

• 1/3 cup coconut sugar⁣

• Pinch sea salt ⁣

• 2 eggs ⁣

• 1 cup oat milk⁣

• 2 tsp vanilla extract⁣

• 2 tbsp coconut oil ⁣

• 1 tbsp lemon juice ⁣

• 2 tsp natural red food colouring ⁣

• Cream Cheese Frosting

• 225g cream cheese (or almond milk cheese)⁣

• 1/4 cup dairy free butter⁣

• 2 tbsp greek yoghurt ⁣

• 1/2 tbsp maple syrup ⁣

• 1 tsp lemon juice ⁣

• 1 tsp vanilla bean extract⁣

Directions

• Preheat oven 180°C
• Combine oat milk and juice from a lemon and mix together, leave aside to turn into buttermilk
• Whisk together dry ingredients
• In a separate bowl beat eggs until creamy
• Mix in wet ingredients into the eggs until creamy
• Pour in the wet mixture into the dry ingredients and mix until combined
• Grease baking tin, on baking paper trace your baking tin with a pen to form a circle
• Draw 2 rectangle tabs sticking outside the circle. Cut out and place inside the tin. (This helps left the cake out and be non stick)
• Add a handful of flour to the tin and roll around until evenly lightly coated. Dust out the flour so it’s just a light coating
• Pour in the batter, tap on the tin a couple times to remove bubbles
• Bake in the oven for 35 minutes or until skewer comes out clean
• Allow the cake to cool in the tin for 10 minutes then lift cake out and cool on cooling rack until completely cooled. (If you’re too impatient like me place in the fridge)
• Make the frosting, beat the cream cheese and lightly softened butter together
• Once well blended whisk in greek yoghurt, maple, lemon juice and vanilla bean until fluffy
• Refrigerate frosting for 5-10 minutes
• Slice cake in half and add some cream cheese frosting to the middle layer. Add the top cake layer on. Frost and enjoy!