Raw Red Velvet Cake with Strawberry Frosting

As the season for growing strawberries has been extended in the UK, and as British strawberries are the best, try this delicious gluten-free, dairy-free, refined sugar-free and vegan red velvet cake with strawberry frosting. All the health benefits of strawberries with all the scrumptiousness of cake!

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By Amy of Fragrant Vanilla

 

What do you do when you are craving raw red velvet cake and you do not have much time to make one?  Make a simpler version! I admit, my original recipe for Raw Red Velvet Cake is a two day process (so worth it though), but I wanted red velvet cake…like right now!  You know?  Well, I have good news! I came up with a recipe that requires no dehydration and I made it within the hour.

Since I am only one person and I share my desserts mostly with Eric my boyfriend, I decided to make this one a red velvet cake for two.  What could be more romantic than that!  I know Valentine’s Day has passed, but I am all for romantic desserts year round.  Plus it is ALWAYS red velvet cake season. I wanted this cake to be moist, and yet light in texture so I turned to beet pulp from beet juice I had made earlier in the day.  I often use beets in my red velvet recipes, and the pulp is fluffy, somewhat dry and just as colorful so it was perfect!  Not to mention the fiber it includes!

I sweetened this simply with dates because the beets were a little sweet, and just a bit of ground flax and coconut flour made it a wonderful consistency.  It was drier than my usual cake batter, but it turned out amazing once I shaped it and chilled it for a little while.

For the frosting, I wanted something sweet and rich, so I decided on a strawberry coconut frosting! No opening young coconuts required here, just creamy coconut butter.  It came together in a matter of minutes, and was nice and creamy as I spread it on the cake but set up nicely.

So how did it taste compared to my other red velvet cake?  Just as heavenly as ever!  The cake was softer and lighter though, there may just be something to this using juice pulp in my cakes, and not dehydrating.  I will need to experiment more. But anyways, this cake was so freaking good, and the strawberry frosting was the perfect topper for it!

If you are craving red velvet cake…like NOW, get on this, you will thank yourself that you tried it, and so will whomever you share it with (since it is for two).  Not that you have to share, and you may want to hoard it all to yourself, it is that good!

This recipe is gluten-free, refined sugar-free, dairy-free and vegan.

 

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Ingredients | Makes one 4 inch 2 layer cake

Cake:

  • 1 1/2 cups raw beet pulp
  • 1/2 cup soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
  • 2 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 3/4 cup ground flaxseed
  • 1 1/4 cups raw coconut flour (home made is preferred)*

Frosting:

  • 1 1/2 cups fresh organic strawberries
  • 2 soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
  • a pinch sea salt
  • 1 tsp pure vanilla extract
  • 1/2 cup plus 2 Tbsp raw coconut butter (not oil), warmed to liquid

Method:

  1. For the cake, combine the beet pulp, dates, vanilla, and sea salt in a food processor and process until it is well combined and the beets are very finely chopped.
  2. Add the remaining ingredients and process until smooth and well combined.
  3. On a parchment or foil lined tray, shape into two 4 inch circular cake layers.
  4. Place in the freezer for about 30 minutes to chill.
  5. Meanwhile, to make the frosting, combine the strawberries, dates, sea salt and vanilla in the food processor and process until smooth.
  6. Add the coconut butter and process until smooth (if it is clumpy at all, it probably needs to warm up a little, so process until it is not lumpy). You will be using the frosting right away before it starts to set up.
  7. To frost the cake, place one layer on a plate, and top with about 1/2 cup of the frosting.
  8. Spread out to cover the layer.
  9. Top with the other cake layer, then spread the frosting over the top and sides of the cake, smoothing it out. Extra frosting may be placed in a pastry bag and piped around the top and bottom edges of the cake (optional).
  10. Place in the fridge for about 30 minutes to set the frosting, then enjoy! Store any extra cake in the fridge.

*Store bought coconut flour is often times too dry, and it may dry out your cake mixture too much.

 

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10552376_702988373083331_2033285687084128397_nAbout the author: Amy lives in Minnesota and runs her blog Fragrant Vanilla Cake, which features mostly raw, vegan recipes. She especially likes creating cakes and desserts, but you’ll find the occasional savoury dish too. Aside from her passion for creating new and delicious recipes, Amy also loves running and has a degree in studio art – her artistic mind is clear in the beautiful food creations she makes. You can visit her Facebook page, and follow her on Twitter.

 

Check out more of our vegan recipe inspirationrefined sugar-free recipes and gluten-free recipe ideas. For even more free-from recipesgrab a copy of the magazine!

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