Vegan Red Velvet Cake

This oil free Vegan Red Velvet Cake is moist and chewy with a hint of chocolate. Its made with oat flour, almonds, colored with fresh beetroots and sweetened with dates. It’s a delectable yet healthy treat for all ages with a simple and creamy frosting.

Course Dessert

Cuisine American

Keyword eggless red velvet cake, healthy vegan red velvet cake, how to make vegan red velvet cake, red velvet cake, red velvet cake recipe, vegan red velvet cake with beets

Prep Time 10

Cook Time 30

Cooling time 20

Total Time 1

Servings

Calories 279kcal

Author Gunjan

Ingredients

For the cake

dry ingredients

1 3/4 cup oat flour
1/4 cup almond flour
2 tbsp unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

wet ingredients

2 large & 2 small beetroots (peeled and roughly chopped)
1 cup oat milk
2 tbsp chia seeds (soaked in 1/2 cup warm water)
1 tsp vanilla extract
1 cup pitted dates
3 tbsp maple syrup
1/2 tbsp apple cider vinegar

For frosting

1 1/4 cup raw cashew nuts (soaked in warm water)
1/4 cup + 2 tbsp oat milk
3 1/2 tbsp granulated sugar
1 tsp vanilla extract

Instructions

Preheat oven at 350-degree Fahrenheit and prepare two 8-inch round cake pans by greasing them. Parchment paper would not work here as the cake might get sticky. In a mixing bowl combine all the dry ingredients. Mix them very well making sure there are no lumps and keep it aside.
In a blender combine all the wet ingredients (beetroots, oat milk, vanilla, dates, soaked chia seeds, maple syrup and apple cider vinegar). Blend them smooth and keep it aside.
Now, fold in the wet ingredients into the dry ingredients and whip it into a soft yet thick batter.
Spoon it out equally in the two prepared cakepans. Then, tap and shake cake pans by rotating them with both hands so that the batter equally spreads in the pan taking its natural shape. Do not disturb its top or else the cakes will crack. Place them in the middle rack of the oven and bake for 25-30 minutes or until the tester comes out clean. Turn it off and take out the cakes. Place them on a flat surface and let them cool for 15-20minutes without disturbing.
In the meanwhile, drain the cashew nuts and blend the frosting ingredients smooth. It should be thick and creamy and firm. If needed you may add another 2 tbsp. oat milk to blend it easily but do not exceed. Scrape from all side at intervals and press the ingredients so it blends absolutely smooth and creamy. Spoon it out in a bowl and keep it aside.
Now, invert one of the cakes on a flat surface and cover its top with the frosting.
Then, invert the other cake on the first layer and cover its top with the frosting too.
Then, cover the entire cake with the leftover frosting spreading it evenly. Slice and serve.

Notes

This cake taste best when served the same day. However, the leftover may be refrigerated for 2-3 days.
This cake is different for the regular ones and the store-bought ones. The combination of dates and oat flour makes it slightly gooey, chewy and sticky. Overall, it tastes absolutely delicious and its guilt free. it does not rise like flour cake but rises quite good like an oat flour cake.
The frosting should not be runny so do not add too muck liquid to it. The blending may take up to 5 minutes or so. Keep pressing and scraping until you get the creamy and stiff consistency. Therefore, soaking cashew nuts for longer is important for this recipe.
Make sure to soak chia seeds just before starting the recipe so as to get the jelly like consistency.
The size of the beetroot plays a role in coloring the cake mainly. They should not be extra large and should not be pitted as well. Small and large roughly is the best measurement. You may also opt for 3 large or 6 small beetroots. There is no cup measurement for this because the size of chopped beetroot differs depending on the size of the beetroot.
You may blend you own oat flour for this recipe as well. Simply add old fashioned oats in a food processor and grind it until its well powdered. Measure it after grinding.

Nutrition