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'Unbeetable' Red Velvet Cake

by Nati Saednejad 3 months ago in cuisine

Rich, delicious, dairy-free, and heavenly.

'Unbeetable' Red Velvet Cake
Photo by Estefanía Escalante Fernández on Unsplash

For me, nothing beats red velvet cake: the rich chocolate flavour, the deep red colour, and the sweet smoothness of the frosting. It all combines to make a heavenly eating experience. As both an avid taste-tester and baker of red velvet, I never thought any recipe could compare to the traditional one I'd perfected, until I created a vegan version out of dietary necessity. This recipe, is truly unbeetable.

Yes, 'unbeetable', because it contains the most glorious of deep red-hued ingredients - beetroot! Not many cakes can claim to be as virtuous as this one, and include one of your five-a-day, but this cake manages it...and then some! Never did I think that combining veggies with my slice of sweet heaven would create something so beautifully delicious, but I am happy to say that I am now a total convert.

Now don't freak out about using beetroot in your baking - you won't know it's in there, but it's full of antioxidants (a cake with health benefits - WINNING!), and the grated beetroot makes the sponge oh-so-soft and moist. For a cake with no flour, butter, or eggs, you'd think it would fall short of the decadent richness of a traditional red velvet, but it will shock you with it's depth (just like some men do a first date...).

Intrigued yet? Then why not give it a go! Here's how:

Ingredients:

200g beetroot (cooked or raw), grated

4 flax eggs (4 tbsps flaxseed + 210ml water)

150g natural sweetener/agave nectar

40g cocoa powder

220g ground almonds (or substitute any flour)

1tsp baking powder

For the filling:

500g coconut yoghurt

3 tablespoons natural sweetener/agave nectar

A handful of raspberries

A few strawberries

(Plus a bit of vegan chocolate to grate on top)

Method:

1. Preheat the oven to 180 degrees centigrade, 350 fahrenheit. Oil and line two cake tins.

2. Grate the beetroot into a bowl.

3. Make the flax eggs.

4. Fold the flax eggs into the cocoa, almonds, and baking powder, and stir until combined. Add in the beetroot, until all the ingredients are mixed well.

6. Divide the mixture between the two cake tins and bake for 20 mins.

7. While the cakes are baking, mix the yoghurt and sweetener/agave nectar for the filling.

8. When the cakes are done, leave to cool on a wire rack. Once cooled, spread about 2/3 of the filling in the middle of the cake, and top with raspberries and sliced strawberries.

9. Spread the rest of the yoghurt mixture on top of the cake, grate some chocolate on top and add a few raspberries. For extra sweetness, drizzle with some more agave/sweetener.

10. Eat and enjoy!

My favourite way to enjoy this cake is curled up with a cup of tea and my favourite blanket, whilst probably watching some ridiculously trashy TV, but the viewing choice is entirely your own. As someone who's had to alter her diet for health reasons, and who is also concerned about the impact that animal products are having on our already precarious environment, finding vegan recipes that pack a punch is a joy for me.

This cake combines all the best aspects of vegan cooking - it's delicious, guilt-free, and good for the environment. How often can you claim that having your cake and eating it too is an act of self and environmental care? Well, now that you have this recipe, hopefully that'll happen a lot more often. So, snuggle up, chow down, and enjoy being enveloped in this red velvety goodness.

cuisine
Nati Saednejad
Nati Saednejad
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Nati Saednejad

Linguist. Loon. Life-lover.

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