Double Frosted Red Velvet Beet Cake

Featuring carob in place of chocolate and beets in place of red food coloring, this dish offers a fresh spin to traditional forms of red velvet cake. This decadent cake features two types of silky frosting, making is nearly impossible to have only one bite.


1 cup einkorn or gluten-free flour (oat is my favorite)
¼ cup carob or cacao powder
¼ cup nut milk or full fat kefir
8oz boiled beets, pureed
½ cup coconut oil or raw butter, softened
5 organic free-range eggs
¾ cup coconut sugar
dash salt

Inner Frosting:
1/2 cup coconut cream
2 TBSP maple syrup or raw honey
5 large pieces crystalized ginger, minced

Outer Frosting: (if dairy-free just double the inner frosting recipe)
1 cup cream cheese
3 TBSP raw butter, softened
2-4 TBSP maple syrup

Carob or chocolate chips

  1. Set oven to 350F.
  2. Sift together dry ingredients and set aside.
  3. In a separate bowl combine wet ingredients and fold in dry mixture.
  4. Bake in a round springform pan for 45 min at 350F.
  5. While cake is in the oven prepare both the frostings and place back in the fridge to set.
  6. Once cooled, cut cake in half and generously frost.
  7. Top with carob or chocolate chips.






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