Vegan Beet Red Velvet Cake with Raspberries

Sharon Palmer

I love the retro culinary trend of red velvet cakes, but don’t really like the idea of using artificial colorings in my recipes. So, I started looking at Mother Nature to lend a ruby hue to my cocoa-kissed, plant-based (vegan) cake and stumbled across the good, old-fashioned beet! If you’ve ever cooked with beets, you know how powerful that deep ruby natural coloring is! Yet, in this Vegan Beet Red Velvet Cake with Raspberries, you would never guess that it has pureed beets in it (I served it at a party and nobody suspected!).

Beets are rich in special antioxidant compounds linked with health benefits. Not only is this recipe void of artificial colors, it is light in sugar, contains no dairy or eggs, and includes chia seeds, flax seeds, almond meal, and dark chocolate. You can make it gluten-free by swapping the wheat flour for a gluten-free flour, like sorghum flour. Basically, this is a dessert you can feel pretty good about. The fresh raspberries (you can substitute a seasonal red fruit when these aren’t in season, such as pomegranates seeds or cranberries) and vegan cream cheese sauce brightens up this easy dessert, too. Try making it as cupcakes for a fun alternative.

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Vegan Beet Red Velvet Cake with Raspberries


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  • Author: The Plant-Powered Dietitian
  • Yield: 16 servings  1x
Scale

Ingredients

Cake

“Cream Cheese” Icing

  • 8 ounces vegan cream cheese
  • ¼ teaspoon vanilla
  • 1 tablespoon beet juice (or pomegranate juice)
  • 1 ½ cups powdered sugar

Topping


Instructions

  1. Preheat oven to 375.
  2. Puree cooked beets with reserved liquid from cooking beets until smooth.
  3. In a mixer, blend together pureed beets, plant-based milk, oil, chia seed, flax seed, and vanilla. Mix for 2 minutes and allow to stand for 5 minutes.
  4. Mix in sugar, flour, almond meal, baking powder, baking soda, cocoa powder and salt just until smooth.
  5. Spray 2 round cake pans with non-stick spray and pour batter into bans—dividing the amount equally between both pans. Spread evenly onto pan. Bake for 40-45 minutes, until toothpick inserted into center comes out clean. Remove cakes from pan and allow to cool.
  6. To make icing, whip together cream cheese vanilla, reserved beet liquid or pomegranate juice, and powdered sugar to make a creamy, soft icing.
  7. When cake is cooled, place the bottom layer on a cake pan. Spread with a layer of icing, and ¼ of the raspberries.
  8. Top with the second cake layer.
  9. Ice top and sides of cake. Decorate with raspberries and dark chocolate and refrigerate until serving time. Bon appetit!

Keywords: red velvet cake, beets, vegan cake, all-natural

For other healthy plant-based dessert ideas, check out these recipes:

Tollhouse Pan Cookies
Pistachio Cherry Coconut Crisp
Cinnamon Apple Crumble

Learn more about the health benefits of dark chocolate at The Plant-Powered Dietitian.

Images by Lora Vrastil

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