Indulgent Gluten Free Valentine’s Cake

By YesYouCan Gluten Free
Prep time: 30 min
Cook time: 1 hour
Total time: 1 hour 30 min

Do you have something sweet and fresh planned for Valentine's Day? We'd love to see what you come up with for this day of love and affection! Tag us in your photos

INGREDIENTS

• YesYouCan Red Velvet Cupcake Mix

• YesYouCan Chocolate Mud Cake Mix

• 1 cup raspberries, chopped

• 4 eggs or YesYouCan Vegan Egg Replacer

• 160ml water

• 60g margarine

• 150ml water

• 100ml oil

• heart-shaped cookie cutter

DIRECTIONS

1. Preheat oven to 160C (fan forced) or 180C (conventional)

2. Combine 160ml water, 2 eggs, 60g margarine, and YesYouCan Red Velvet Mix in a bowl

3. Using an electric mixer, mix for 2 minutes

4. Add chopped raspberries in the batter and fold

5. Pour batter in bread tin and bake for 30 minutes

6. Let cool and slice

7. Punch cookie cutter in each slice and set aside

8. Combine 150ml water, 100ml oil, 2 eggs, and YesYouCan Chocolate Mud Cake Mix

9. Fold mixture with a wooden spoon

10. Pour an inch thick of batter in cake tin

11. Line the punched-out red velvet cake on top of the choc mud cake batter

12. Pour the rest of the batter in the cake tin

13. Bake for approximately 45-50 minutes

14. Remove cake from oven and let cool before slicing

15. Serve and enjoy

 

Watch this short video below to follow the recipe:

Buy Red Velvet Cupcake Buy Chocolate Mud Cake