Gluten Free Red velvet cakes with coconut cream icing

My new schedule means that Wednesday is recipe day. I’ve been taking normal recipes and replacing them with; Gluten Free, low fat;low carb;low sugar recipes.
So If you follow me on any of my social media accounts you’ll know that I spent the weekend trying to come up with something that felt super naughty but was less guilt-filled than the normal valentines cakes.

I’m not saying these are sin free but they’re made with coconut cream and avocados so they’ve got some great natural fats! That’s the thing that feels missing with most health cakes, the fat. Fat makes a cake nice textured, it gives an enhancement to flavour and yeah, fat tastes good! You don’t need a fancy gadget either, just a hand whisk and a taste for something sweet!

So these healthy gluten free cakes are packed full of fruits,veggies and flavour so enjoy yourself on valentines day, whether that means by yourself or with your loved ones.Why not take a batch and share them with your friends?
Have a girls night in; cake, slippers,chocolate and wine..all you need is a dvd of mama-mia and you’re set.

NEW SITE! Doesn’t it feel good to have a new layout for the blog?
The old one was prettier, I must admit but this one is so much more organised for me writing them up.. If somethings up with my links or navigation please let me know!

Red Velvet cakes / Gluten free
Yields 14
Not your average red velvet cake! I've spent days hours researching gluten free mixes and weeks testing the recipes, this gluten free bake is a mixture of several ideas!
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
  1. 1 Avocado, Ripe
  2. 80g Unsalted Butter
  3. 80g Sugar, Caster
  4. 3 Tbsp red berries
  5. 150g Gluten free flour (inc xanthan gum)
  6. 2 Eggs, Whole
  7. 1 Tablespoon of agave or honey
  8. 1/2 Tsp of Vanilla Essence
Almond Coconut Cream icing
  1. Coconut milk, water removed
  2. Almond essence
  3. Red food colouring
  1. Place your Coconut milk in the fridge as soon as you can, and take out your butter so it can come to room temperature, preferably an hour before starting your cupcakes.
  1. Blend your avocado to a smooth butter-like consistancy and add in your butter, beating together until silky and smooth.
  2. Add in your honey and sugar and beat together until completely combined.
  3. Separate your eggs, adding the yolks to your sugar and butter mix.
  4. Add in your remaining ingredients, holding back on the egg whites.
  5. Using a hand blender or a balloon whist, fluff your egg whites until light and fluffy, add in to your cake mix, slowly. Starting with 1/3 of your mixture, beat into the cake mix until fully incorporated then slowly stir in your remaining egg whites.
  6. Separate your mixture into 14 separate cupcake cases.
  7. Place on the middle shelf of your oven and bake for 20 minutes on gas mark 6.
  8. Once baked set them aside and wait for them to cool for at least an hour. *See notes for details
  9. Top with your coconut cream icing (flavour of your choice) and Enjoy!
  1. For best texture: The bake is set for 25 minutes, yeah..I know, but it really is worth the wait. I've tried several times to reduce the bake time but you get a denser texture. Low and slow is the way to go!
  2. For the best cream: Whip up your coconut cream and fridge whilst you wait, make sure your cakes are completely cool before icing!
Purely Amy
sorta burnt

Test batch, the larger ones were over cooked </3

I’ve taken the sweetness from fruits and the creamy textures of vegetables to make this cake as natural as possible, without losing sugary flavourful taste of a traditional red velvet.  The name really does take the crown on this one, as it’s truly velvety soft with it’s avocado acting as a silky butter and the raspberries holding onto the sweet flavour and enhancing the vanilla.

As I said in the recipe card, I’ve really battled to get these right, see the larger cakes. They were on a high heat for 20 minutes.. the beautiful medium & small cakes were baked for 20 minutes but on GM 6. Timing and temperature really make or break these cakes, too high and they’re dense, too low and you’ll be there all day.

When mixing my icing flavour, I placed the coconut milk in a separate bowl with the colouring and then used a Hand Mixer to get the right consistency, you can skip the icing but it really makes all the difference!

I’ve frozen some of them and turned them into Ice cream cake, they make some cakes in America they’re covered in ice cream and since the coconut cream is the same as I use for my ice cream recipes, it seemed ideal to freeze some for later in the week. They are gorgeous frozen! 
The ice cream is so sweet and creamy, then you have the firm textured cake underneath, it’s like an ice roll. Delicious!

So, enjoy yourself, whatever you’ll be  doing. I know I will…Red velvet cake- bite


NEW SITE! Doesn’t it feel good to have a new layout for the blog?
The old one was prettier, I must admit but this one is so much more organised for me writing them up.. If somethings up with my links or navigation please let me know!

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  1. 14/05/2016 / 7:41 am

    Love this, I’m having an Eurovision party tonight so will print out

    • PurelyAmy
      14/05/2016 / 3:54 pm

      I saw them on twitter this morning! Thanks for printing them, means my effort has been useful to someone (other than my lot) I’m having a party too! 🙂

  2. 15/02/2016 / 12:47 am

    They actually look and sound pretty amazing, but how strong is the coconut flavour, because other than Malibu, that is one of my food hates????

    • 16/02/2016 / 10:39 am

      Non at all! I hate coconut too. My mum used to buy me special treats on a friday..It was always a bloody bounty!
      *You only need 3 drops of flavouring to mask the coconut completely! It’s great for adding creamyness to curries, you can’t taste it at all x

  3. 12/02/2016 / 5:03 pm

    i just love red velvet cakes like anything ….It sounds like a simple recipe

  4. 11/02/2016 / 3:24 pm

    Great use of avocado! I like that these cakes are not too ‘in your face’ red colour either. Feel free to join into #Bakeoftheweek with these.

    • 12/02/2016 / 12:54 pm

      I was worried people would be turned off that they’re just a pale red, but they’re as natural as I could get them so the colour reflects it. Thank you Helen 🙂 I’ll definitely join in, I rarely get to participate in bloggy-goodness 🙂 x

  5. 11/02/2016 / 9:19 am

    In love red velvet cakes – my uncle is gluten free so will give these a go

  6. 10/02/2016 / 9:05 pm

    These look delicious. I wish I were more of a baker but I have a tendency to go the “way of Mr Kipling”. Scandalous I know.

    • 10/02/2016 / 11:35 pm

      Haha! Thanks Linda, honesty is best.. I have those moments too, alot more of them than i’m proud to admit but sometimes having a sugar-hit is just what’s needed! x

  7. Jenna
    10/02/2016 / 6:38 pm

    These look so good. My family is gluten free (mostly due to my allergies and inability to control myself!) and my husband lovvves red velvet, so this is great!

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