Dairy Free – Egg Free – Low gluten – Coconut Sugar – Nut Free
Vegan Red Velvet Cake but before we begin if you are new to my blog and love recipes and blog posts then I upload three times a week on a Monday, Wednesday and Friday at 7 am (GMT). So don’t forget to like this blog and follow me on here for loads of FREE recipes and more.
Easter is on the way and I can’t help, like many people, start to fancy eating chocolate and lots of it. There is also lots of seasonal vegetables like beetroot around at this time of year which are perfect for making a red velvet cake. So while wandering around our local farm shop I noticed that beetroot was back on the shelf and I decided it was time to try it in a cake.
Many years ago, when we would have had to wait for chickens to lay eggs, so before the days of the supermarket, if ingredients were scarce we would look for other items in our kitchen cupboards to make cakes. We would have added vegetables to the mixing bowl for taste and texture.
Nowadays we don’t need to do this as much as we have everything we need all of the time. Although, since giving up processed foods and sugars, I love to try new flavours in my cakes. Beetroot is a root vegetable that I have been meaning to put into a cake for a while now and I’m so pleased I did.
The original recipe came from a friend of mine who’s daughter can’t have any eggs or milk. So my friend went onto the internet and she found an amazing chocolate cake recipe. It’s so that her daughter can have cake when everyone else can. Which of course I had to try and adapt as well. Here is my version of this cake, it’s delicious and a great one to eat this Easter.
- Large mixing bowl
- Mixing spoon
- Vegetable peeler
- Sharp knife
- Chopping board
- Cake tins x 2
- Small saucepan
Ingredients for the cake
- Beetroots x 4 small
- Wholemeal spelt flour x 350g
- Raw cacao powder x 50g
- Coconut sugar x 200g
- Bicarbonate of soda x 2 tsp
- Baking powder x 1 tsp
- Vanilla powder x 1 tsp
- Vegetable oil x 250mls
- Apple juice x 200mls
- Apple Cider Vinegar x 2 tbsp
- Small saucepan
Ingredients for the jam filling
- Raspberries x 150g
- Apple juice x 50mls
- Arrow root x 2 tsp
Ingredients for the chocolate coconut cream
- Coconut milk x 100mls
- Raw chocolate drops x 50g or more (Bought from Hotel Chocolat)
Method for the cake
- Preheat the oven to 180°C.
- Pre-line the two cake tins with the grease proof paper.
- To line the bottom of the cake tin I draw round the base of the tin.
- Then I cut a strip for the sides and placed it round the side of the tin.
- Weigh and measure all the ingredients.
- Slice the tops off the beetroot, peel it, grate it and then set to one side.
- Next put the spelt flour, raw cacao powder, coconut sugar, bicarbonate of soda, baking powder and vanilla powder in the large mixing bowl.
- Stir these ingredients in the bowl until they are all mixed together.
- Now pour the sunflower oil, apple juice and apple cider vinegar into the jug and whisk.
- Once all the liquids are mixed together pour over the ingredients in the bowl.
- Then fold all the ingredients until the liquid has been absorbed.
- Finally, add in the grated beetroot and mix again.
- Once everything is in the large mixing bowl, pour the cake mixture into the pre-lined tins as evenly as possible.
- Then put in the oven and bake for 25 – 30 minutes.
- To check the cake has cooked, put the skewer into the cake and if it comes out clean it’s cooked.
- If cooked, remove from oven and leave to cool.
Method for the jam filling
- Put the small saucepan on a medium heat on the hob.
- Add the raspberries and pour in the apple juice.
- Bring to the boil and then leave to simmer for about 3 – 5 minutes.
- During this time add in the arrow root.
- Now stir all the ingredients together until the arrow root disappears.
- The jam should thicken but if if doesn’t thicken to your liking then add a bit more arrow root until it’s the right consistency for you.
- Remove from the heat and leave to cool.
Method for the chocolate filling
- Again put the saucepan on a medium heat.
- Pour in the coconut cream and add the raw chocolate.
- Heat until the chocolate dissolves into the cream.
- Then remove from the heat.
- Put this into a bowl and then into the fridge.
- Preferably overnight as the cream will harden.
- Now you can put the cake together.
Method for putting the cake together
- Once the cakes have cooled remove from the tins.
- Next remove grease proof paper.
- To remove the bottom layer of grease proof paper and the cake tin base use two plates. Put the cake onto a plate then put the second plate on top and turn over. Then take the now top plate away and remove the grease proof paper and cake tin base. Now put the spare plate on top and turn the cake back over. Repeat this process for the second cake too.
- Leave the cakes on the two plates and then on the top of the cake you would like at the bottom spread a layer of the chocolate cream.
- I normally pick the cake which looks worse as my bottom layer.
- Now spread the jam on top of the cream and add the top layer of the cake.
- Finally spread a layer of the chocolate cream on top and that’s the cake finished.
- Any extra cream can be eaten with the cake.
Vegan Red Velvet Cake can be eaten at any time during the year but nothing beats a nice slice of chocolate cake at Easter. For me, Easter is a time to celebrate growth and rebirth and there’s no better way to rejoice than with a large slice of cake. My husband and son both enjoyed this delicious cake and so did I. It will be a great one to eat this Easter weekend. However you decide to eat this cake, as always, we hope you enjoy it.
What’s your favourite festive holidays and what sort of foods do you eat to celebrate them? Let me know in the comments below and please again don’t forget to like and follow me. Thank you. xxx