Vegan, gluten and sugar free red velvet cake

The flavor symphony of caramelized beetroot, creamy coconut and sparkling strawberry made my taste buds dance in happiness.  

I wanted to create a unique flavor combination cake for my birthday, something I never tried before. After a few hours of experimenting in the kitchen, this veggies and fruits filled treat met all my expectations. It is full of flavor, perfectly moist, filled with vital nutrients and of course is vegan, as well as gluten, sugar and yeast free. 

Ingredients:

For the base:

1 beetroot

1 carrot

1 apple

1/3 cup almods

1/3 cup coconut flour

a few dates

1/2 cup coconut cream

baking powder

For the cream:

1 cup coconut cream

juice of 1/2 lemon

1/2 cup strawberries

1/3 cup coconut flour

1/3 cup cashews

a pinch of vanilla bean powder

Instructions:

Preheat oven to 180C. 

Blend beetroot, carrot, apple, almonds, dates and coconut cream until smooth. Mix in the coconut flour. Pour the dough into mold and bake for 20-30 min until golden. Allow to cool down completely

Meanwhile, blend all the ingredients for the cream. 

Spread the cake with the cream evenly all over. Generously top with your favourite berries and some mint leaves for that extra kick of freshness. 

Enjoy!

Much love,

Inga