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Vegan & Gluten-Free Red Velvet Cake with 2-Ingredient Chocolate Frosting

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  • Author: Flora & Vino
  • Total Time: 2 hours 45 mins
  • Yield: 12 servings
  • Diet: Vegan

Description

Vegan and gluten-free red velvet cake sweetened with unrefined coconut sugar and made red with raw beets. Finish it off with a decadent 2-ingredient chocolate frosting.

Ingredients

Vegan & Gluten-Free Red Velvet Cake

  • 2 flax eggs (2 TBSP ground flaxseed meal + 6 TBSP filtered water)
  • 3/4 cup unsweetened almond milk
  • 3 TBSP lemon juice
  • 1 1/4 cups raw beets, puréed*
  • 1/2 cup unsweetened applesauce
  • 1/2 cup coconut oil, melted
  • 1 1/3 cups unrefined coconut sugar
  • 2 TBSP unsweetened cocoa powder
  • 1 1/2 cups gluten-free oat flour
  • 1 cup almond flour
  • 2 tsp baking powder

2-Ingredient Chocolate Frosting

Instructions

  1. Preheat the oven to 350°F and line a large rectangular pan with nonstick spray or parchment paper.
  2. (If you haven’t made your beet purée* yet, see notes). To a blender, add the beet purée, almond milk, lemon juice, applesauce, and flax eggs. Pulse everything until it’s well-combined and vibrant red.
  3. Pour the mixture into a large mixing bowl and set it aside.
  4. Heat the coconut oil in a small saucepan over medium heat. Once it’s completely melted, add it to the mixing bowl with the cacao powder and coconut sugar. Mix everything well with a spatula to combine.
  5. Next, sift in the oat flour, almond flour, and baking powder and stir until there are no flour clumps. If you don’t have a sifter, simply mix dry ingredients in another bowl and add to the wet mixture while beating. The batter should be thick but pourable.
  6. Add the batter to your cake pans and spread into an even layer. Tap the pan several times on the counter to remove any air bubbles.
  7. Bake the cake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.
  8. While the cake is cooling, prepare your chocolate frosting. Add the full contents of the coconut milk can to a small saucepan and bring it to a simmer over medium heat. Add the chopped chocolate to a large heat-safe bowl. Once the coconut milk is warm and steaming, pour it over the chopped chocolate. Cover the bowl with a sheet of parchment paper or towel to trap in the heat. Allow it to sit for 5 minutes, then remove the cover and stir the mixture well with a spatula until all of the chocolate is melted. Cover the bowl and transfer to the fridge for 1-2 hours to thicken.
  9. Once the cake is cooled and the frosting is spreadable, frost the cake generously with a knife or spatula.
  10. Serve the cake immediately! Store any leftovers in the refrigerator for 3-4 days.

Notes

*To make beet purée, rinse and peel raw beets and add to a food processor or high speed blender and pulse until you have a very fine beet paste– almost liquid. Measure out 1 1/4 cups for use in this recipe and reserve leftovers for another use.

  • Prep Time: 2 hours
  • Cook Time: 45 mins
  • Category: Dessert
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Refined Sugar Free

Find it online: https://www.floraandvino.com/vegan-gluten-free-red-velvet-cake-with-2-ingredient-chocolate-frosting/