It’s coming to the end of January and that means that love is in the air and Valentine’s Day is approaching. The shops are full of heart-shaped paraphernalia, couples are getting too couple-y and I’m gagging at the sight of it. Let’s set the record straight: I do not participate in Valentine’s Day. But it’s a fantastic excuse to make some amazing recipes, and I also don’t want anyone following a low FODMAP diet to miss out on all the Valentine’s themed food just because I’m a Scrooge this time of year. So we’re kicking off the season of love with these Low FODMAP Red Velvet Bundts, which are also vegan.
They are light, fluffy, moreish and rich.
Perfect to woo a potential lover with, share with your girlfriends or boyfriends if you do Galentine’s or… Balentine’s (?), or to eat entirely by yourself because self-love is the most important type of love!
I’ve never made a Red Velvet cake before, so needed to do a little research to make sure I nailed that typical flavour and texture that we all know so well. I discovered that in order to achieve it, the recipe needs to include vinegar of some kind (which I used to make my buttermilk), and a small amount of cacao, to give a little more richness to the cake without it becoming a chocolate cake.
With a simple list of ingredients, this recipe is very hard to get wrong. I’d even go so far as to say aside from making the buttermilk first, you could just lump everything in a bowl and whisk it up, and it’d still be perfect!
If you try these gorgeous Low FODMAP Red Velvet Bundts, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.
Red Velvet Bundts (Low FODMAP, Vegan)
- 1 cup almond milk
- 1 tsp apple cider vinegar
- 1/4 cup vegan butter
- 1.25 cups low FODMAP self-raising flour
- 1 cup almond meal
- 1/2 cup brown sugar
- 1/4 cup caster sugar
- 2 tbsp cacao powder
- 2 tsp vegan red food dye
Preheat the oven to 180 degrees Celsius and grease a standard 6 hole Bundt pan (5L capacity). Alternatively, you can grease or line a standard cupcake pan.
In a small bowl, combine the almond milk and vinegar and leave aside for 5 minutes to make your buttermilk.
In a large mixing bowl, sift together the flour, almond meal and cacao.
Add the sugars and stir to combine.
Add in the buttermilk and melted vegan butter, as well as the red food dye. Whisk until the mixture is smooth and all lumps are removed.
Pour the mixture into your bundt pan, until each hole is around 3/4 full.
Bake in the oven for 25 minutes or until an inserted skewer comes out clean and the cakes rebound when tested with a finger.