Raw Red Velvet Cake Recipe
Whenever I order a cake at a cafe the first thing I look for is red velvet cake. It is such a pretty cake, but I’ve never actually attempted to bake one myself. I’m not sure why, but I think it has something to do with me being too much of a lazy cook to bake a cake with layers. This would require effort and concentration.
Two things I lack greatly in.
Instead, I came up with a delicious and somewhat healthier raw version.
Nitty Gritty: The base is sugar free, dairy free, grain free and gluten free. White chocolate topping contains dairy solids and sugar.
Note: This is a thermomix recipe but can be easily converted into a normal recipe. Simply process the beetroot and dates first in the food processor then add the base ingredients until well combined. Melt white chocolate frosting in the microwave or over a bain-marie.
(Makes: 12 mini cupcakes)
- 1 medium fresh beetroot peeled and chopped (approx 150gms)
- 100gms dried pitted dates
- 200gm almond meal
- 3 tablespoons of organic cacao powder
- 2 tablespoons of organic coconut flour
- 2 tablespoons of organic coconut oil (melted)
- 1 teaspoon of vanilla bean paste
- 1 pinch of fine sea salt
- Blitz roughly chopped beetroot and dates in TM bowl for 10 seconds on Speed 9.
- Add rest of the base ingredients to TM bowl and mix for 20 seconds on speed 4.
- Add 1 heaped teaspoon of mixture and press into mini cupcake mould.
- Refrigerate and make topping.
- Put rest of the base mixture aside for the second layer.
White Chocolate Frosting Recipe
- 200gms good quality white chocolate roughly chopped
- 2 tablespoons of organic coconut oil
- Shredded coconut for topping
- Add all ingredients to TM bowl, heat 60C for 3 minutes and mix on Speed 2
- Take cupcakes out of the fridge and add 1 teaspoon of frosting to the base layer.
- Refrigerate for 5-10 mins until set.
- Add another base layer, refrigerate.
- Add another frosting layer, sprinkle shredded coconut on top and place in refrigerator to set.