Vegan Beet Pink Velvet Cake

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I really like the retro, classic culinary pattern of pink velvet desserts, however don’t actually like the concept of utilizing synthetic colorings in my recipes. So, I checked out Mom Nature to lend a ruby hue to my cocoa-kissed, plant-based vegan pink velvet cake and stumbled throughout the nice, old style beet! Should you’ve ever cooked with beets, you know the way highly effective that deep ruby pure coloring is! But, on this Vegan Beet Pink Velvet Cake, you’d by no means guess that it has pureed beets in it (I’ve served it at events and no person guessed!). In reality, these pureed beets add a naturally candy, creamy, velvety contact to this vegan chocolate cake.

What Is a Pink Velvet Cake?

It’s historically a cocoa-based, velvety chocolate cake. What makes pink velvet cake pink? For many years, it’s been pink meals coloring. Extra just lately, this meals dye has been linked with well being considerations, which is why I like to recommend utilizing pure meals colours from crops (turmeric for yellow, kale for inexperienced, for instance). Is pink velvet cake chocolate cake? Sure, it’s largely primarily based on cocoa powder, which is produced from cocoa beans, but it surely usually has the addition of pink meals coloring to present it a deeper-ruby shade.

Beets are wealthy in particular antioxidant compounds linked with well being advantages. Not solely is that this pink velvet cake recipe void of synthetic colours, it’s gentle in sugar, incorporates no dairy or eggs, and contains chia seeds, flax seeds, almond meal, and darkish chocolate (cocoa powder). You may make this pink velvet cake gluten-free by swapping the wheat flour for a gluten-free flour, like sorghum or quinoa flour.

Mainly, it is a dessert you may really feel fairly good about. You possibly can prime the cake with pink berries and mint leaves to present it a aptitude (you may substitute a seasonal pink fruit when strawberries and raspberries aren’t in season, comparable to pomegranates seeds or cranberries), and this home made vegan “cream cheese” frosting brightens up this straightforward dessert, too. Attempt making it as cupcakes for a enjoyable various.

Step-by-Step Information:

Mix up cooked beets with plant-based milk, oil, chia and flax seeds, vanilla, brown sugar, flour, baking powder and soda, and cocoa powder. Then unfold right into a baking dish.
Whereas cake is baking, combine up a pink “cream cheese” frosting by mixing soaked cashews with beet liquid, lemon juice, vanilla, and powdered sugar.
Unfold the decide frosting over the cooled cake.
Organize pink berries, darkish chocolate chunks, and mint leaves over cake, if desired.
Slice into squares and luxuriate in!

 

Print

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Description

This all pure Vegan Beet Pink Velvet Cake is gentle in added sugars and will get its ruby hue from pureed beets! It’s a scrumptious, attractive dessert you may really feel actually good about!

Pink Velvet Cake:

Pink “Cream Cheese” Frosting:

Topping (non-obligatory):

  • 1 cup recent pink berries (i.e., strawberries, raspberries, pomegranate seeds)
  • 2 ounces vegan darkish chocolate bar, coarsely chopped
  • 1 tablespoon mint leaves

  1. Trim beet ends, scrub the skin with a vegetable brush, (don’t peel), and quarter. Place in small pot, cowl with water and a lid, and cook dinner over medium warmth till tender (about 20-25 minutes). Drain liquid and reserve. Refrigerate cooked beets till they’re at cool.
  2. Preheat oven to 350.
  3. In a massive blender container, place cooked beets, 2 tablespoons reserved liquid from cooking beets, plant-based milk, oil, chia seeds, flax seeds, and vanilla and course of till very easy and creamy. Could cease to scrape down sides.
  4. Add the sugar, flour, almond meal, baking powder, baking soda, cocoa powder, and salt (non-obligatory) to blender and course of simply till blended and easy.
  5. Spray an 8 x 12-inch baking dish with non-stick cooking spray and pour batter into the pan, spreading evenly with a spatula. Place in oven within the center rack and bake for about 25-Half-hour, till toothpick inserted into middle comes out clear. Take away cake from oven and permit to chill utterly.
  6. Whereas cake is baking, make pink “cream cheese” frosting. Place uncooked cashews in a dish and canopy with boiling water—soaking for quarter-hour. Drain soaking water and add soaked uncooked cashews to the container of a blender, together with vanilla, lemon juice, powdered sugar, and 1 tablespoon reserved beet liquid. Puree the combination, and add simply sufficient extra beet liquid to make a creamy, tender frosting.
  7. When cake is cooled, unfold a layer of frosting, and prime with berries, darkish chocolate, and mint leaves, as desired.
  8. Slice into 12 servings and luxuriate in! Cowl and refrigerate the cake for as much as one week.

Notes

Make this recipe gluten-free by swapping out wheat flour for gluten-free flour.

Could bake into cupcakes utilizing cupcake liners or spray a muffin pan.

  • Prep Time: 20 minutes
  • Prepare dinner Time: 25 minutes
  • Class: Dessert
  • Delicacies: American

Vitamin

  • Serving Dimension: 1 serving
  • Energy: 363
  • Sugar: 24 g
  • Sodium: 27 g
  • Fats: 19 g
  • Saturated Fats: 2 g
  • Carbohydrates: 46 g
  • Fiber: 4 g
  • Protein: 6 g

Key phrases: pink velvet cake, greatest vegan pink velvet cake, vegan pink velvet cake

For different plant-based dessert recipes, strive a few of these:

Tollhouse Pan Cookies
Pistachio Cherry Coconut Crisp
Cinnamon Apple Crumble
Summer time Fruit Skillet Cobbler
Grilled Peaches with Basil
Quince Apple Compote
Darkish Chocolate Rose Brownies with Pomegranates
Vegan Lemon Shortbread Cookies with Basil

Be taught extra in regards to the well being advantages of darkish chocolate at The Plant-Powered Dietitian.

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