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Indulgent Gluten Free Valentine's Cake



INGREDIENTS

  • YesYouCan Red Velvet Cupcake Mix

  • YesYouCan Choc 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:



 





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