Dish 3 – Maxine – Red Velvet Marble Bunt Cake with a Vanilla Buttercream

When I had a little think about the treat I was inspired to whip up by the Labello Vanilla Buttercream, my mind immediately went to CUPCAKE! One beautifully decorated, pale yellow, vanilla cupcake.

And then I started to think a little harder and I thought about how nicely red velvet pairs with vanilla buttercream, and I jumbled all my ideas together and came up with a Red Velvet Marble Bunt Cake with a Vanilla Buttercream. Boom! I also loved the red element this brought in because this campaign is through Rubybox, and I thought that strings it together quite nicely. Not to mention that Valentines Day is almost upon us, and this cake just screams LOVE.

I had two options when it came to coming up with a recipe – throw any health concerns out the window and make a regular cake, OR, stay true to my healthy baking self and do my best to create a totally balanced, guilt free dessert. And it is probably not surprising that I went with the latter. So not only is the cake sugar, gluten and dairy free, but it is high in protein and has some sneaky veg in there as well in the form of beetroot.


I hope you love it as much as I do!


Red Velvet Marble Bunt Cake with a Vanilla Buttercream

Ingredients – Dry

  • 150g gluten free self raising flour
  • 100g whey protein powder
  • 60g coconut flour
  • 60g xylitol (can substitute normal sugar or coconut sugar)
  • 1.5 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Ingrediants – Wet

  • 11/3 cup (320ml) coconut milk
  • 4 eggs
  • 35g coconut oil
  • 1 tbsp vanilla extract
  • 1 tsp apple cider vinegar
  • 4 tbsp liquid sweetener (like stevia)
  • 80g beetroot

For the vanilla buttercream

  • 40g butter (or coconut cream for dairy free alternative)
  • 30g powdered xylitol (can substitute normal icing sugar)
  • 1 tsp vanilla extract
  • 1 vanilla pod (optional)


Preheat your oven to 170 degrees celsius.Sift dry ingredients together, and then divide equally into two bowls. In a separate bowl beat all the wet ingredients (except the beetroot) together. Pour half of the wet ingredients into one of the dry ingredient bowls. Pour the remaining wet ingredients into a blender, add the beetroot, and blend briefly.

Add some red food colouring drops if you want to intensify your red batter colour. Pour into the remaining dry ingredient bowl. Ensure both bowls (red and uncoloured) are well mixed. Grease your cake dish, and scoop spoonfuls of mixture in alternatively. When it is all in, use the back of a knife to create a few swirls. Bake for 30-40 minutes (depends on your cake tin – until knife comes out clean).

To prepare the buttercream, beat the butter in a bowl until it pales in colour. Add the vanilla extract, then add the powdered xylitol one spoon at a time. Slice vanilla pod open, scrape out the inside and add the buttercream.


If you love this dish then comment below to vote for Maxine and YOU could WIN R2500.(Competition details here)

#rubybox #LabelloZA #VanillaButtercream

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