Our Baking Competition Highlights

In February, we challenged our customers to get creative in the kitchen using Whittard products. We were blown away by the sheer amount of submissions we had, from macarons to cupcakes! When it came to picking a winner, HQ were torn and some tough decisions were made. We wanted to share with you our top three favourites and we can’t wait to make them ourselves!

recipe red velvet amaretto

Vegan Red Velvet Amaretto Cake

prep time

Prep Time

2 hours

difficulty super easy


Easy to A little tricky



8-12 people

Our winning recipe, created by our customer, Sneha, who infused our Whittard Amaretto Flavour Coffee to make this delicious vegan red velvet cake.



355g Plain Flour

2 tbsp Cornflour

1/2 tsp Salt

2 tsp Baking Powder

1 tsp Bicarbonate Soda

140g Sugar

25g Dark Cocoa Powder


220ml Plant-based Milk (room temperature)

200ml Plant-based Yogurt (room temperature)

1 tbsp Apple Cider Vinegar

3/4 tsp Vegan Red Food Colouring

Almond Extract (to taste)

80ml Oil of choice

Whittard Amaretto Flavour Coffee


700g Icing Sugar

Almond Extract (to taste)

2 tbsp Plant-based Milk


  1. Line three round 6” cake tins with baking paper.
  2. Brew 80ml Whittard Amaretto Flavour Coffee in a cafetière (strength to preference). Allow to cool.
  3. Preheat the oven to 170°C.
  4. Sift the flour and whisk all the dry ingredients together in a large bowl.
  5. Whisk together milk, yogurt and vinegar in a separate bowl. Stand for 10 minutes.
  6. Whisk food colouring thoroughly into milk mixture. Followed by almond extract.
  7. Mix coffee mixture to wet ingredients.
  8. Add the oil and vanilla to the milk mixture. Whisk together.
  9. Fold the wet ingredients into the dry ingredients carefully until combined.
  10. Place equal amounts of the mixture in the lined cake tins. Approximately 350g mixture in each tin.
  11. Bake in the oven at 170°C for 24 to 30 minutes. Check with a skewer and adjust timing.


  1. Cream the butter in a stand mixer until light and creamy.
  2. Add the icing sugar a little at a time, scraping the bowl around the sides.
  3. Add the almond extract.
  4. Add the milk if the buttercream is too thick or more icing sugar if it’s too soft.

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