Beetroot Red Velvet Cake
/
It was recently our wedding anniversary so we decided to recreate our red velvet wedding cake with a vegan beetroot version! We followed a Sharon Palmer recipe and modified the icing slightly choosing to follow the cashew icing from Deliciously Ellas carrot cake recipe.
You’ll need a mixing bowl, food processor, cake tin.
Serves 16.
Ingredients (when in italics available from the van)
For cake
3 beets, cooked, chopped with 2 tablespoons reserved beet liquid (we chose to steam ours)
175ml unflavored, unsweetened plant-based milk
100ml rapeseed oil (60p)
2 tablespoons chia seed (approx 10p)
1 tablespoon linseed, ground (approx 8p)
1 teaspoon vanilla essence
100g coconut palm sugar (80p)
250g plain flour of choice
65g ground almonds (£1.04)
1 teaspoon baking powder (approx 4p)
1 teaspoon bi carb (approx 3p)
30g cocoa powder (36p)
¼ teaspoon salt (approx 2p)
For icing
250g cashews, soaked 4hrs/overnight then drained (£3.75)
7 tablespoons maple syrup
2 tablespoons reserved beet liquid
1 teaspoon ground cinnamon (approx 15p)
Total cost from Incredible Bulk approx £6.97 / 44p pp
Method:
Preheat oven to 190 C.
In a mixer puree cooked beets with reserved liquid from cooking beets until smooth. Once smooth add plant-based milk, oil, chia seed, linseed, and vanilla. Mix for 2 minutes and allow to stand for 5 minutes.
Mix in sugar, flour, ground almonds, baking powder, bi carb, cocoa powder and salt just until smooth.
Grease 2 round cake pans and pour batter into pans—dividing the amount equally between. Spread evenly. Bake for 40-45 minutes, until knife inserted into centre comes out clean.
Remove cakes from pan and allow to cool.
To make icing, place the drained cashews in a food processor with the rest of the ingredients and blitz until smooth, about 10–15 minutes – it should be thick enough to hold its shape but thin enough to smooth over a cake. Add a splash of milk or beet liquid if it gets too thick.
When cake is cooled, place the bottom layer on a cake pan. Spread with a layer of icing, top with the second cake layer. Ice top and sides of cake.
Zero Waste Tips
Use your remaining left over beet liquid for veg stock or watering plants!
Any left over icing can be used in porridge or used to stuff dates!