Red velvet loaf cake

Prep time: 20 minutes
Cook: 30 minutes
Serves: 10

A low potassium version of the hugely popular celebration cake. This is a perfect treat for a birthday, kidneyversary or Valentine’s Day dessert. It is also vegan and gluten free.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
69.6g	Carbohydrate
407.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
69.6g	Carbohydrate	407.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Baker Lizzie Morey

Just like the classic, this red velvet cake is a deep rich red with vanilla and cocoa flavour. Topped with a tasty vegan cream cheese frosting, it’s a perfect for any special occasion.

Download recipe card

Ingredients

200ml dairy-free milk, unsweetened

4 teaspoons cider vinegar

200g gluten-free plain flour

½ teaspoon xanthum gum

150g caster sugar

2 tablespoons cocoa powder

¼ teaspoons baking powder

¼ teaspoon bicarbonate of soda

For the icing

50g dairy-free butter

65g dairy-free cream cheese

½ tsp vanilla extract

350g icing sugar

Method

Mix the dairy-free milk with the vinegar and set aside for 10 minutes.

Pre-heat the oven to 180°C/ gas mark Grease and line a 450g loaf tin.

In a large metal bowl, combine the flour, xanthum gum, caster sugar, cocoa powder, baking powder and bicarbonate of soda. Mix by hand until fully combined.

Add the milk and vinegar mix, oil and red food colouring to the dry ingredients. Using a metal spoon, quickly mix everything together until combined, taking care to dissolve any small lumps of batter.

Spoon the mix into the loaf tin and bake for 30 minutes, or until a skewer comes out cleanly. Place the tin on a wire rack for 10 minutes, then remove the cake and leave on the rack to cool completely.

To make the butter icing, beat all the ingredients until combined and thick enough to spread or pipe. If a little too stiff add a little dairy-free milk. Once the cake is cold, ice and serve.

Food Facts

Carbohydrate

The main sources of carbohydrate in this recipe are the flour, sugar and icing sugar. Carbohydrate values have been provided for those trained in insulin adjustment.

Phosphate/potassium

This recipe is low in potassium, therefore can be enjoyed as part of a low potassium diet as a special occasion treat. This recipe contains phosphate, which is mainly provided by the baking powder and bicarbonate. If you have been prescribed a phosphate binder, ensure you take them with this dish.

Protein

This recipe is low in protein, therefore suitable as an occasional treat for those on a reduced protein diet.

Healthier option

This recipe has been adapted to reduce the amount of fat and sugar. If you want to reduce the amount of fat and sugar further, you could consider eating the cake without the cream cheese icing.

Cheaper option

To reduce the cost of buying ingredients, you could consider not using the red food colouring paste as this only provides the red colour and will not affect the cake’s flavour.

Storage

Once cooled, store in an airtight container, in the fridge, for up to 3 days.

Tips

You can purchase xanthum gum from most supermarkets or health food stores. It is normally found in the baking section. Use food colouring paste and not liquid food colouring, as the pastes are much more concentrated and guarantee a vibrant colour. Use a metal bowl for mixing as the red food colouring will likely stain a plastic bowl. If you don’t follow a vegan or gluten-free diet you can simply swap those ingredients for standard flour and dairy products. For a non-dairy milk, either soya or almond milk would work well.