This amazing and simple recipe is a no fuss, quick and easy way to make a treat that would cost you a small fortune in any cafe. Made with absolutely no dairy, no gluten, no processed sugar, and being completely Vegan, this raw Red Velvet cake recipe will have you coming back for more and more. I love how it feels like a sneaky treat when it is so healthy!
This recipes does contain almonds and cashews, so if you have an allergy to these particular nuts you could substitute these with macadamias. Or if you have a full blown nut allergy, hemp seeds can make a good substitute. You may need to taste the mix depending on the quality of the hemp seeds you do use to make sure it is not too tart. This can be overcome with a bit more maple syrup, or agave.
As a healthy alternative, a lot like our dairy free chocolate recipe, the kids won’t even know they are eating vegetables. The chocolate topping is light and fluffy, and the base has a fresh sweetness to it that leaves your pallet feeling clean. This is really quite simple to make, and after you have given this a go yourself, you will wonder how cafes and restaurants can charge the prices they do for something so simple. We look forward to hearing about your successes with this little winner!
What’s the deal with this Raw Red Velvet Cake recipe?
Like everything we make, this doesn’t need you to scour the four corners of your neighborhood to pick up what is needed. We would opt to choose organic ingredients, but if this is not possible for you then non-organic will work just as well. Your local supermarket will most likely have all of these ingredients, if not, a quick trip to a wholefoods store will surely help you source the rest.
16 to 25 portions
Preparation – 20 minutes
Mixing – 20 minutes
Setting – overnight
Red Velvet Cake
- 1 1/2 cups of raw almonds
- 2 cups of shredded coconut
- 2 large beetroot (peeled and grated)
- 1/3 a cup of currants
- 3/4 a cup of cacao powder
- 1/4 a cup of bran or psyllium husk
- 1/4 a cup of maple syrup or agave (depending upon your preference)
- 10 pitted dried dates
- 1 tbsp of Sea Moss Gel made from our ocean harvested Irish Moss Seaweed
- 130 grams of cocoa butter (sometimes called cacao butter, but it’s really the same thing)
- 1/2 a cup of cacao powder
- 1/2 a cup of maple syrup or agave (depending upon your preference)
- 1/2 a cup of raw cashews
- 1 cup of water
You will also need
- Baking trays, or a spring-form cake tin
- A food processor
- A wooden spoon or spatula
- Measuring cups
- A blender
- A saucepan
- A medium sides glass mixing bowl
- Baking paper
Red Velvet Cake
- Shred the beetroot in the food processor, or by hand if you do not have a shredding attachment.
- Add all of the ingredients for the Red Velvet cake to the food processor and allow to blend.
- Make sure that any ingredients that build up on the sides of the mixing bowl are scraped off and allowed to mix through with the rest. Be careful not to turn this into a liquid pulp, it will need to have a similar texture and stickiness to hold form similar to cookie dough.
- Take the cake mix out of the food processor and place into the cake tin. If you are using a spring-form tin, lining the base with baking paper will help with taking the cake out after it has set.
- Firmly pat the mix down so it is a dense base and is evenly spread within the tray. Make sure there are no high spots or lumps.
- Place this in the freezer and allow it to set while making the chocolate topping.
Note: If you prefer to prepare the chocolate topping at the same time, not freezing the base before adding this isn’t going to result in any variances that make the recipe fail. If you prefer to use activated almonds, allow for the fluid in the recipe to be counteracted with more bran or psyllium husk as needed.
- Using a double boiler on a low heat, soften the cacao butter if it is not already in a soft, fluid state. You will need the cacao butter to be a runny liquid for this part of the recipe to work well. Be careful not to overheat this if you are wanting to keep the recipe as a raw food.
- Add the cacao butter to the blender first, this will prevent any dry ingredients becoming stuck around the blades. Then add the cacao powder, cashews, and maple syrup and blend well. When checking this mix you want to make sure that you can’t feel and granules from the cashews.
- Add the water slowly to the mix until it begins to move freely and turn a lighter shade. be careful not to add too much water. If you are using activated cashews, you will need to reduce the amount of water you add in this part of the recipe.
- Allow the mix to continue to blend thoroughly.
- Slap the blending jug after the blender has been turned off to help remove any trapped air bubbles in the mix.
- Pour the chocolate topping mix over the top of the Red Velvet cake base and allow to sit.
- Tap the tray on the bench top to help any trapped bubbles in the mix come to the surface and pop
- Let the cake rest on the bench top and occasionally repeat the tapping process to remove any remaining trapped air bubbles.
- Place in the refrigerator overnight uncovered on the highest shelf possible and allow to set.
- When solid, take out of the fridge and use a thin blade knife to trace the inner edges of the cake tin before releasing the spring-form outer.
- Cut the cake into portions as desired. These will freeze if in a sealed container and defrost nicely for eating later. They will not lose their form or become sloppy when they defrost.
Note: The cacao butter in this Raw Red Velvet Cake recipe will soften in warmer climates and run, make sure that you store this cake in the fridge until you are ready to eat it. For more amazing treats, take a look at our collection on the Recipes page and check out our tutorials on YouTube.