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