Raspberry Neapolitan cake (gluten-free)

With three different layers and two kinds of filling, creating this cake takes time – but what better way to show someone you love them?

Serves 8-12

Ingredients

Pink Layer

  • 70g (2½ oz) raw beetroot
  • 85g (3 oz) raspberries
  • Vegan and gluten-free egg replacer, equivalent to 2 eggs
  • 125ml (4 fl oz) gluten-free soya milk
  • 1 tbsp gluten-free cider vinegar
  • 125g (4½ oz) gluten-free self-raising flour
  • ½ tsp xanthan gum
  • 1 tsp gluten-free baking powder
  • ½ tsp gluten-free cream of tartar
  • 100g (3½ oz) vegan margarine
  • 225g (8 oz) caster sugar
  • 1 tsp vanilla extract

Vanilla Layer

  • 200g (7 oz) gluten-free self-raising flour
  • ½ tsp xanthan gum
  • 115g (4 oz) caster sugar
  • 1 tsp gluten-free baking powder
  • 200ml (7 fl oz) gluten-free soya milk
  • 75ml (2½ fl oz) rapeseed oil
  • 2 tsp vanilla extract

Chocolate Layer

  • 175g (6 oz) gluten-free self-raising flour
  • 30g (1 oz) gluten-free cocoa powder
  • ½ tsp xanthan gum
  • 115g (4 oz) caster sugar
  • 1 tsp gluten-free baking powder
  • 200ml (7 fl oz) gluten-free soya milk
  • 75ml (2½ fl oz) rapeseed oil
  • 1 tsp vanilla extract

Vanilla-raspberry Filling

  • 25g (1 oz) vegan margarine
  • 55g (2 oz) white vegetable shortening
  • 375g (13 oz) vegan icing sugar
  • 1 tsp vanilla extract
  • 2–3 tbsp gluten-free soya milk
  • 2 tbsp freeze-dried raspberry pieces
  • 150g (5½ oz) fresh raspberries

Chocolate Filling

  • 25g (1 oz) vegan margarine
  • 55g (2 oz) white vegetable shortening
  • 325g (11½ oz) vegan icing sugar
  • 55g (2 oz) gluten-free cocoa powder
  • 2–3 tbsp gluten-free soya milk
  • freeze-dried raspberry pieces and vegan icing sugar, to decorate

Method

  1. Preheat the oven to 180°C/350°F/Gas Mark 4. Grease three 23-cm/9-inch sandwich tins and line with baking paper.
  2. For the pink layer, trim, peel and grate the beetroot and put it into the bowl of a food processor with the raspberries. Process until smooth. Make up the egg replacer in a small bowl according to the packet instructions and beat it with a fork for a minute until bubbly.
  3. Put the soya milk into a measuring jug, stir in the vinegar and set aside to curdle. Put the flour, xanthan gum, baking powder and cream of tartar into a large mixing bowl and stir together with a wooden spoon. In a separate bowl, cream the margarine and sugar together and beat in the egg replacer and vanilla extract.
  4. Stir the soya milk mixture and the creamed margarine mixture into the dry ingredients and mix thoroughly. Pour in the beetroot puree and stir together with a wooden spoon until the mixture is thoroughly combined.
  5. Spoon the mixture into one of the prepared tins and smooth the top. Bake in the preheated oven for 25–30 minutes, or until a skewer inserted into the cake comes out clean. Turn out onto a wire rack and leave to cool completely.
  6. For the vanilla layer, put the flour, xanthan gum, sugar and baking powder into a large mixing bowl and stir together with a wooden spoon. Add the soya milk, oil and vanilla and stir together until just combined. Spoon into one of the prepared tins and bake for 20 minutes, or until golden and springy to the touch. Turn out onto a wire rack to cool. 
  7. For the chocolate layer, repeat step 6, including the cocoa powder with the dry ingredients.
  8. To make the raspberry filling, beat the margarine and vegetable shortening together with the icing sugar and vanilla. It’s easiest to use a food mixer, but you can do it in a large mixing bowl with a fork. Add a little soya milk if necessary. When the mixture is smooth, stir in the freeze-dried raspberry pieces.
  9. To make the chocolate filling, follow step 8 but add the cocoa powder at the same time as the icing sugar. When all three layers of the cake are cool, assemble the layers. Spread the pink cake with the raspberry filling. Add a layer of fresh raspberries. Sandwich with the chocolate cake and spread over the chocolate filling. Finish with the vanilla cake and decorate with icing sugar and freeze-dried raspberry pieces.

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