Vegan Beet Red Velvet Cake With Raspberries Recipe

Name: Vegan Beet Red Velvet Cake With Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 beets; 3/4 cup milk unflavored, unsweetened plant-based; 1/2 cup expeller pressed canola oil; 2 tablespoons chia seed; 1 tablespoon flax seed ground; 1 teaspoon vanilla; 1/2 cup coconut palm sugar or maple, may substitute with brown sugar; 2 cups flour; 1/2 cup almond meal; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/4 cup unsweetened cocoa powder; 1/4 teaspoon salt; 8 ounces vegan cream cheese; 1/4 teaspoon vanilla; 1 tablespoon beet juice or pomegranate juice; 1 1/2 cups powdered sugar; 8 ounces fresh raspberries; 2 ounces dark chocolate grated

Servings: persons

3 beets
3/4 cup milk unflavored, unsweetened plant-based
1/2 cup expeller pressed canola oil
2 tablespoons chia seed
1 tablespoon flax seed ground
1 teaspoon vanilla
1/2 cup coconut palm sugar or maple, may substitute with brown sugar
2 cups flour
1/2 cup almond meal
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
8 ounces vegan cream cheese
1/4 teaspoon vanilla
1 tablespoon beet juice or pomegranate juice
1 1/2 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 1/4 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!

1273

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 3 beets, 3/4 cup milk unflavored, unsweetened plant-based, 1/2 cup expeller pressed canola oil, 2 tablespoons chia seed, and more.

Yes, Vegan Beet Red Velvet Cake With Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Beet Red Velvet Cake With Raspberries

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