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Vegan Beet Red Velvet Cake with Raspberries

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(13 votes, average: 4.15 out of 5)

  • Author: The Plant-Powered Dietitian
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 16 servings  1x
  • Diet: Vegan


This completely plant-based (vegan) recipe for Beet Red Velvet Cake is so good that you would never guess it has pureed beets in it!




“Cream Cheese” Icing

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


  • 8 ounces fresh raspberries
  • 2 ounces dark chocolate, grated


  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!
  • Category: Dessert
  • Cuisine: American

Keywords: red velvet cake, best vegan red velvet cake, vegan red velvet cake