Beet Velvet Cake with Cashew Frosting
19:24
"Just because you can read, write and do a little math, doesn't mean you're entitled to conquer the universe."- Kurt Vonnegut
Appropriate quote for the current state of the world... because power, as I've come to realise, is such a dirty, dirty thing when in the hands of individuals who think they can do no wrong.
In the baking universe on the other hand, I want to conquer vegan red velvet cake. The first time I tried to make a version in 2013, it was a complete flop. FLOP! I think I was even ashamed to be vegan because of that monstrosity to the taste buds. Over the weekend though, I decided to conquer this failure and try again.
Let me say this: Why the bloody hell wouldn't you turn red? This is the reason why, as you can see by the title of this post, I'm calling this recipe "beet velvet" because again, I failed at the red bit. AT LEAST the taste was very much on point. ON POINT.
Sometimes, inspiration could be staring you right in the face late at night. I opened the fridge and there it was: a container of steamed beets! I mean, since there were about 6-7 beets, I figured it wouldn't hurt if I use two beets for dessert. But of course!
Frost me!
Beet Velvet Cake with Cashew Frosting
Makes 9 pieces
Dry Ingredients:
- 1 cup whole wheat pastry flour
- 3/4 cup coconut sugar
- 1/4 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- Pinch of salt
- Handful of chocolate chips
Wet Ingredients:
- 2 beets, diced (about a cup)
- 2 tbsp raw almond butter (or nut butter of choice)
- 1/4 cup coconut oil, melted
- 1 tbsp maple syrup
- 1 tsp vanilla
- 1/4 cup unsweetened applesauce
Cashew Frosting:
- 1 cup raw cashews, soaked in warm water (2 hours or overnight)
- 1/4 cup maple syrup
- 1 tsp vanilla essence
- 1/4 cup to 3/4 cup almond milk
Preheat oven to 350F. Line a 9x5 square pan with parchment paper.
In a medium bowl, mix all dry ingredients except for the chocolate chips.
In the food processor, process the beets until smooth (a few clumps is okay). Make sure to scrape the side for uniform processing. Add coconut oil, almond butter, maple syrup, vanilla and applesauce. Blend until smooth.
Pour the liquid batter into the dry ingredients. Mix until well incorporated, but make sure not to overmix. Fold in chocolate chips if using.
Transfer the batter into the prepared pan and smooth down. Bake for 20 minutes (it's okay if the centre isn't baked through). You don't want the cake to dry out.
Transfer the cake onto a baking rack and let cool.
As the cake bakes/cools, prepare the cashew frosting.
- In the food processor, blend cashews with almond milk. You can start with 1/4 cup and add as needed.
- Add in maple syrup and vanilla. Blend further until smooth and thick.
- As the cake cools, chill the frosting for at least 20 minutes.
Enjoy! xx
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