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Decadent Red Velvet Cake

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With a light, chocolatey taste and a “cream cheese” frosting, this red-velvet cake has everything. I used flax seeds instead of eggs to keep it vegan, and alternative flours such as oat to keep it gluten-free. That also means that it’s a simple, straight mix cake. No fluffing and creaming involved! Baker’s tip: the combination of baking soda and vinegar mixed in at the end is what will give it its airy and light quality — so make sure your baking soda is fresh!

Further Food Commentary:

This recipe uses novel ingredients to come up with a delicious, high fiber, iron-rich dessert that is sweetly satisfying and appealing to all the senses. The addition of beets, cocoa powder and flax raises its anti-inflammatory profile while the tofu and almond milk provides protein. Gluten-free baking can sometimes feel like you end up with a lesser product but this tasty, velvety and ravishingly red cake leaves you missing nothing!

By Karen Tayeh, Nutritionist
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Decadent Red Velvet Cake

Stars ( Reviews)

  • Prep Time:
  • Cook Time:20-40 mins
  • Servings: 12

Ingredients

11/3 cup oat flour

¾ cup gluten-free flour blend

¼ cup arrowroot

¼ cup cocoa powder

¼  cup coconut flour

1 teaspoon xanthan gum

2 cup canola oil

2 cup raw cane sugar

3 tablespoon flax meal + 9 tablespoons water for “egg”

2 cups beet juice (can be bought from local juicer) reduced to 2 tablespoons on stove top, or 2 tablespoons red food coloring

1 tablespoon vanilla extract

1 ¼ cup almond milk + 2 teaspoons cider vinegar- combine to curdle

¼ cup tofu cream cheese

2 teaspoon baking soda

2 ½ teaspoon white vinegar

Instructions

  1. Preheat oven to 350 degrees F.
  2. Sift first five ingredients together, five times.
  3.  in a blender, mix canola oil, cane sugar, flax mixture, vanilla, almond milk mixture, and cream cheese until just smooth.
  4. Fold into dry ingredients.
  5. Add reduced beet juice, baking soda, and white vinegar. Fold to combine.
  6. Bake for 20-40 minutes, until toothpick or knife inserted in center comes out clean, checking periodically for doneness.

Frost with vegan “cream cheese” frosting.

Preheat oven to 350 degrees F. Sift first five ingredients together, five times.  in a blender, mix canola oil, cane sugar, flax mixture, vanilla, almond milk mixture, and cream cheese until just smooth. Fold into dry ingredients. Add reduced beet juice, baking soda, and white vinegar. Fold to combine. Bake for 20-40 minutes, until toothpick or knife inserted in center comes out clean, checking periodically for doneness. Frost with vegan “cream cheese” frosting.

Nutrition Information

Per Serving:  Calories: 356; Total Fat: 12g; Saturated Fat: 2g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 269mg; Potassium: 122mg; Carbohydrate: 60g; Fiber: 7g; Sugar: 37g; Protein: 7g

Nutrition Bonus:   Iron:13%

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2 thoughts on “Decadent Red Velvet Cake

  1. Zahra

    I am wondering if I could sub the canola oil for coconut oil? Also if I could sub the cane sugar with coconut sugar? If I needed to use eggs instead of the flax meal, how many eggs would that be? Thanks

    Reply
  2. Caitlin

    This was definitely one of the best vegan cakes I’ve ever had. It’s so hard to find one that is both moist and light (I tend to find very dense recipes), and this one was certainly both. I didn’t have gluten-free flour on hand and I can tolerate gluten, so I used regular flour and it was still divine!

    Reply

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