Who doesn’t love red velvet cake? This gluten free version tastes amazing and also gives you an anti-oxidant and fiber boost thanks to the beetroot. You can make it vegan by omitting egg and using tofutti cream cheese, or it also tastes delicious without any frosting (although that clearly isn’t so much red velvet anymore!), just topped with berries or melted 70% dark chocolate. I haven’t baked with butter in years but recently after reading about health benefits of high quality organic butter, I decided to use it for that once in a while baking. You can just as well use coconut oil, or if you are serving the cake the same day you can skip the fat completely. Thanks to the beetroots the cake is still moist and delicious.
Makes 1 cake:
- 300 g beetroots
- 3/4 cup flour of choice (I used buckwheat)
- 3/4 cup coconut sugar or maple syrup (I used both, equal amounts)
- 2 tbs raw cacao or cocoa powder
- 1 tbs vanilla essence
- 1 egg (for vegan version use 2 tbs chia seeds gelled in some water)
- 25 g organic butter or coconut oil
- a pinch of sea salt
- Approximately 300 g room temperatured tofutti or cream cheese
- juice of 1/2 lemon
- 2-4 tbs honey, maple syrup or any other sweetener
1. Steam or boil the beetroots for about 45 minutes.
2. If you are making frosting make sure to take the tofutti or cream cheese out of the fridge beforehand so it softens a bit. Blend with lemon juice and sweetener and set aside.
3. Put the oven to 190C.
4. Grate beets and put in a food processor together with the rest of the ingredients for the cake batter. If you don’t have a food processor you can just mix this in a mixing bowl.
4. Grease a 20 cm springform cake tin with some coconut oil. I usually use shredded coconut to dust with but you can use any kind of flour or ground almonds.
5. Pour your cake batter into the tin and bake for about 45 min until a stick comes out clear.
6. If you are using frosting you need to let the cake cool completely before doing so, it takes longer than you think so allow an hour or so for this.
7. Decorate with frosting and/or mixed berries.