Let them eat cake….
Truth be told what I actually mean is – ME! Let ME eat cake! So, while I may have baked this four layer red velvet cake with chocolate frosting for my youngest’s 13th birthday – I enjoyed it plenty too!
230g butter substitute (I use Vitalite or Pure)
300g brown caster sugar
1 Tablespoon vanilla extract
1 Tablespoon red food colouring
80g cocoa powder
½ tsp baking powder
¼ tsp bicarb soda
375g gluten free self-raising flour (I use Doves Farm),
180ml plant milk
- Preheat the oven to 175C. Grease four 20x3cm round cake tins and place a layer of greasproof paper on bottom of each. Set aside.
Make the cake:
- Cream together the butter substitute and sugar for about 1 minute. Add the vanilla. Beat with an electric mixer until everything is combined, about 2 full minutes. Set aside.
- Add the cocoa powder mix until well combined
- Add the dry ingredients to the wet ingredients. Mix with a wooden spoon for about 10 seconds, then add the milk and food colouring, and stir lightly until everything is just combined. Batter will be thicker than usual batters but do not overmix or your cooked cake crumb will be dense instead of light and fluffy.
- Spoon batter evenly into your four prepared cake pans. Bake the four layers for about 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely before frosting.
Assemble and frost:
- First, using a large serrated knife, trim the tops off the cake layers if necessary to create a flat surface.
- Place one layer on your cake stand / plate. Evenly cover the top with icing. Top with second cake layer, add more icing, then repeat with the remaining layers.
- Top with frosting and spread it around the sides too.
Anything will do – try sprinkles, whole berries or grapes, popcorn, oreos or vegan sweeties