Red Velvet Cake:

• 3 medium beets
• Water, as needed
• 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
• 1/2 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
• Boiling water, as needed
• ¼ teaspoon vanilla
• 1/2 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