Vegan Beet Red Velvet Cake
Ingredients
Red Velvet Cake
-
3
medium
beets
-
as needed
water
-
2
tablespoons
reserved beet liquid
-
¾
cup
plant-based milk, unflavored, unsweetened
-
½
cup
expeller-pressed canola oil
-
2
tablespoons
chia seeds
-
1
tablespoon
flax seeds, ground
-
1
teaspoon
vanilla
-
½
cup
brown sugar (or coconut palm sugar)
-
2
cups
all purpose flour
-
½
cup
almond meal
-
1
teaspoon
baking powder
-
1
teaspoon
baking soda
-
¼
cup
unsweetened cocoa powder
-
¼
teaspoon
salt (optional)
Pink “Cream Cheese” Frosting
-
1
cup
raw cashews
-
as needed
boiling water
-
¼
teaspoon
vanilla
-
½
lemon
juiced
-
1 ½
cups
powdered sugar
-
1–3
tablespoons
reserved beet liquid
Topping (optional)
-
1
cup
fresh red berries (i.e., strawberries, raspberries, pomegranate seeds)
-
2
ounces
vegan dark chocolate bar, coarsely chopped
-
1
tablespoon
mint leaves
Instructions
- Trim and quarter the beets, then cook them in water until tender.
- Drain the beets, reserving the liquid, and refrigerate until cool.
- Preheat the oven to 350°F.
- Blend the cooked beets with reserved beet liquid, plant-based milk, oil, chia seeds, flax seeds, and vanilla until smooth.
- Add sugar, flour, almond meal, baking powder, baking soda, cocoa powder, and optional salt, and blend until smooth.
- Pour the batter into a greased baking dish and bake for 25-30 minutes until a toothpick comes out clean.
- While the cake bakes, prepare the frosting by soaking cashews in boiling water for 15 minutes, then blend with vanilla, lemon juice, powdered sugar, and reserved beet liquid until creamy.
- Once the cake is cooled, spread the frosting on top and add berries, chocolate, and mint if desired.
- Slice into 12 servings and enjoy.
Nutrition Facts (estimated)
Servings
12
Calories
363
Total fat
19g
Total carbohydrates
46g
Total protein
6g
Sodium
27mg
Cholesterol
0mg
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