Red Velvet Cake with White Frosting

This little cake is a great treat and is a perfect birthday cake to bring along – this was personally tested, thoroughly, multiple times. Just to be sure ..

You might be concerned about the small size of this cake but do not worry – due to the high content of nuts and coconut, small portions will already be satisfyingly filling. You would though not he the first one to help yourself to seconds. Or thirds 🙂

If you are sensitive to cacao, use carob instead – you can also change the frosting to a dark frosting by swapping the lemon juice for carob or cacao.

 

Recipe for raw vegan Red Velvet Cake

Ingredients for the cake:

1 C brazil nuts, ground

1.5 C coconut flakes

4 TBSP carob or raw cacao

2 TBSP psyllium husk or ground flax

1 beet root, grated *

1/2 C dates, pitted + soaked

1/2 C raisins, finely chopped

1/2 lemon, juiced

1 pinch of sea salt

 

* grating will prevent chunks of beetroot in the dough – if you have a really good blender, just chopping it should suffice though.

How to make the cake:

Mix all dry ingredients, nuts, carob, psyllium husk and salt.

Add beets, dates, raisins, and lemon juice and mix well until everything is well combined.

Press either into 4 small tarte pans or 1 large cake pan (either with removable bottom or lined with gladwrap).

Keep the edges a bit higher than the center part so the frosting won’t be all over the place later.

Set aside.

Ingredients for the filling + frosting:

1 C macadamia nuts and cashews or almonds, mixed

1/2 C liquid sweetener **

1/2 lemon, juiced

1/2 vanilla bean

1/4 C of water

 

** light agave works well as it won’t darken the color, you can also use maple, coconut or honey though

 

How to make the filling + frosting:

Puree nuts with agave and lemon juice in a high speed blender.

Add water little by little if the mixture is too thick – it should have the texture of spreadable cream, not sauce.

Spread evenly over tartelettes and keep refrigerated until serving.

Variation – two layers: 

Use only half the cake batter to fill your cake pan, spread half of the frosting on top.

Freeze for 1 hour or until solid enough to gently press the rest of the dough onto the frosting.

Cover with remaining frosting and refrigerate until serving.

If you happen to have 2 cake pans, you can also divide the batter between the pans, cover both with frosting (leave a little to decorate the sides later).

Freeze until solid enough to remove from the pans and place one part on top of the other.

Spread remaining frosting around sides, refrigerate until serving.

 

Lighten the frosting: Use coconut yogurt instead of the above frosting recipe.

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