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Healthy Vegan Red Velvet Cake Recipe, NO FOOD COLOR
- vcinnamongirl
- May 25, 2021
- 2 min read
Updated: Jan 25
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Nothing can impress your guests more than a beautiful and delicious cake, made of natural ingredients only.
Easy baking, looking professional!
There are two recipies here:
Cinnamon Girl's Red Velvet Cake
Maadaney Hateva's Cream Cheese Cream
Round cake pan, size 24, oiled
Ingredients:
1 jar of Cinnamon Girl's Vanilla Cake mix
1/2 TBSPN of cocoa powder
1 cup of cooked, pealed and grated beat root
Fresh squeezed juice from 1 medium size lemon
1/2 cup of plant based milk suppliment
1/3 cup of vegetable oil
Instructions:
1. Preheat the oven to 350 degrees.
2. Mix the vanilla cake mix with cocoa powder.
3. Mash the beat root, plant based milk and lemon juice with a blender.
4. Add the oil and the mashed beatroot to the mix, and mix it all to dough.
5. Move the dough to the baking pan and bake for 20 minutes. To check if the cake is ready, stick a toothpick in the center. The cake is ready when the toothpick comes out clean.
6. When the cake is ready, cool down and then refrigerate for a few hours. storing in the freezer for an hour or longer is highly reccomended for an easier cut.
7. When the cake is very cold, take off the side of the pan, and cut into three thirds.
8. Fill the cashew cream cheese cream between the layers. Use creamcheese cream as topping too. Then apply the side of the pan, cover the cake and refrigerate for a few hours.
Keep the cake refrigerated.
Products used in this recipe:
CLICK HERE for more vegan recipes, ideas and products for colorful vegan birthday cakes, without any food-color.
Maadaney Hateva's Probiotic Cashew Creamcheese Cream Resipe
Ingredients: 600 grams of the fat part of refregirated coconut cream, after refregirated for at least 24 hours and separated from the liquids
50 grams powderred sugar
80 grams of instant vanilla pudding mix
400 grams Maadaney Hateva's plain creamcheese
Instructions:
Whip the coconut cream with the powderred sugar and pudding mix until the whipped cream is fomed and solid. fold the creamcheese into the whipped cream and refrigerate for a few hours before adding to the cake.
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