Gluten-free red velvet cakes

Instructions

1 Heat the oven to 180°C/fan 160°C/gas 4. Spray a 12-hole mini sandwich tin with oil.

2 Put all the cake ingredients in a mixing bowl and beat with an electric hand mixer until smooth. Spoon the mixture into the holes, then bake for 18–20 min until firm to the touch. Leave to cool for 5 min in the tin, then turn out on to a wire rack to cool completely.

3 Meanwhile, put the cranberries in a pan with the stevia and 2 tablespoons water. Cook over a medium heat for 3–4 min until the cranberries soften. Set aside to cool.

4 When the cakes are cold, slice in half horizontally. Use half the filling yoghurt to top the bases, followed by half the cranberries. Replace the sponge tops, then spoon over the rest of the yoghurt and cranberries and decorate with the extra zest.