Vegan Red Velvet Cake

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Hello! I decided to make a birthday cake for my friend Yae’s (link to her blog!) 21st birthday. I wanted to make something plant-based since we are both really into eating and making vegan food. I soon found this recipe from the Viet Vegan’s site for Red Velvet Cupcakes, which looks freaking dank. Here’s a link if you are interested (Also gotta cite my sources duh): http://thevietvegan.com/natural-red-velvet-cupcakes-made-with-beets/ but the cake I made had a few alterations (mainly b/c it’s a cake and not a cupcake), making it my own recipe. So I’m gonna show you some pics you know the whole run down of how I made this crazy cake and the recipe will be below! (So you’re forced to look at my photos ha ha ha.) Enjoy!

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Ok so are you convinced this cake looks good? Hope so! The main difference between this recipe for red velvet and others is that it uses NO FOOD COLORING! Wow then how did I get it to be that rich dark red you ask??? BEETS! Yep, that veggie few people really enjoy including yours truly. Never really went out to seek beets until this recipe, but I am so amazed by the outcome. Some of my friends think beets in cake are gross, but once you learn that red food dye is made up of crushed up bugs…I’m thinking classic red velvet is pretty gross. Here’s what I used:

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The original recipe calls for 3/4 a cup of beet puree, but that’s really hard and I wasn’t really down to cook a beet so I just got these chips. Don’t worry the only ingredient is BEETS! So I added some warm water and the beet chips to a blender and pureed.

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Next combine the beet puree, with coconut oil and sweetener of your choice. I deviated from Viet Vegan’s recipe again by not using conventional sugar. I’m definitely not a fan of adding tons of refined sugar to my recipes, so I substituted stevia and coconut sugar. In another bowl mix together all the dry stuff, but also who has time to sift? I did. (Usually never do tho) but the flour and cocoa powder mixture was a lil lumpy so I’d definitely recommend it.

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Ok ok we are really close to finishing the cake part of this do not worry! ! ! Just combine the dry with the wet, and also add in your plant milk of choice at this time and mix well.

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Now your cake batter is done! Thank god! Just spray two cake pans with oil and parchment paper if you aren’t using non-stick pans. Then just try your best to separate the batter evenly into both of the pans and put it in the oven at 350 for 30 minutes.

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Literally the same color as my cake pans. Thanks beets 🙂

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Ok pop those guys into the fridge or freezer to cool, and let’s make the frosting. Basically what I did was combine half a cup of powdered sugar and half a cup of stevia, blitzed it up in the blender and what we got is half the sugar powdered sugar. Amazing. I whisked that in with my vegan cream cheese (amazing how good it tastes), coconut oil and vanilla. To thin it out a little I added some more plant milk.

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All that’s left is to ice the cake and pop it in the fridge ’til it’s ready to serve! Hope you try this out it tastes AMAZING and I could literally eat the whole cake myself. Also another Happy Birthday to Yae for inspiring me to make this post! You da best!!

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Also just for fun here’s the nutrition info for my cake and just in case you can’t make this vegan here’s the nutrition info for a classic red velvet cake too.

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Vegan Red Velvet Cake

From: Christopher Michel
Prep Time: 30 Mins Cooking Time: 30 Mins Total Time: 1 Hour

Ingredients:

    Cake:

    • 1 package beet chips and ½ C water (or ¾ C beet puree)
    • ¼ C coconut oil
    • ½ C stevia
    • ¼ C coconut sugar
    • 1½ tsp vanilla extract
    • 1¼ C flour
    • ¼ tsp sea salt
    • 1½ tbsp cocoa powder (dutch processed cocoa may affect color)
    • 1½ tsp baking powder
    • 1 C plant milk (I used unsweetened vanilla almond)

    Frosting:

    • 2 tbsp coconut oil
    • 1 block vegan cream cheese (approximately 250g)
    • ½ C stevia
    • ½ C powdered sugar
    • 2 tbsp plant milk

    Directions:

    1. Preheat oven to 350F.
    2. Blend beet chips with water.
    3. Combine beet puree, coconut oil and sweeteners in a bowl.
    4. In another bowl, combine all the dry ingredients.
    5. Next combine dry and wet ingredients and stir in the plant milk.
    6. Fill cake pans and bake for 30 minutes.
    7. Blend the stevia and sugar to get a powdered consistency.
    8. Add remaining frosting ingredients and whisk together.
    9. After the cakes have cooled, frost and assemble the cake.