Vegan GF Chocolate Red Velvet Cake with Coconut Cream Icing

Vegan GF Chocolate Red Velvet Cake with Coconut Cream Icing

Chocolate Red Velvet Cake with Coconut Cream Icing

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Thank you so much for all the lovely birthday and anniversary wishes from last week.  It meant so much to me to hear from you and feel your love.  Y’all are the coolest!!  So, as promised, I am sharing the cake recipe that I made for my birthday/anniversary occasion.   I adapted the recipe from here to make into a cake.  It is absolutely stunning with hidden superfoods (my kind of treats!) of beets and kale.  Yippee!!  Combined with raw cacao and other ingredients, this is a decadent and delicious tasting treat that is healthy, gluten-free and dairy-free.   It isn’t a RED color like most red velvet cakes, but it tastes rich like one, but in my opinion, a heck of a lot better!

Important tips from the original recipe It’s very important to keep the wet and dry ingredients separate until you are ready to bake. Once mixed, a chemical reaction begins between leavening ingredients and acids to “fluff” the batter. Which, if you are familiar with gluten-free and dairy-free baking recipes, you know is paramount in importance. No gluten, no eggs, no yeast to fluff, so, keep the dry stuff and the liquid stuff separate. When your muffin tins are lined, the oven is preheated, you have a spoon ready and a silicone spatula on-hand for folding, then you are ready to mix up wet and dry. “Fold” the batter—don’t beat it up—until mixed. Then carefully, and swiftly, spoon batter into liners and get the tin(s) into the oven (at the same time if you are using two tins). No peeking until the timer goes off. Again, this kind of baking is sensitive so it’s important to keep the temp consistent. It’s worth it!

This cake recipe is a definite KEEPER and won’t last long once made (at least not in my kitchen).   Want to know how to make it?  Come along my dears and I will show you the way.  :)

Chocolate Red Velvet Cake with Coconut Cream Icing
This cake is absolutely stunning with hidden superfoods (my kind of treats!) of beets and kale. Yippee!! Combined with raw cacao and other ingredients, this is a decadent and delicious tasting treat that is healthy, gluten-free and dairy-free. This cake recipe is a definite KEEPER and won't last long once made (at least not in my kitchen).
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Frosting
  1. 1 cup coconut fat from 2 cans of coconut milk (not reduced fat and place can in the fridge overnight first) - this is the top layer you want, so DON'T SHAKE THE CAN!
  2. 1 tsp vanilla extract
  3. 1 tsp. maple syrup - I used a few drops of NuNaturals liquid stevia
Cake
  1. 2-3 leaves purple kale, ribs removed and chopped into tiny, tiny pieces
Dry Ingredients
  1. 3/4 cup almond flour/meal
  2. 1 cup sweet sorghum flour - I used Bob's Red Mill brand
  3. 1/4 cup raw cacao powder
  4. 1 tsp baking soda
  5. 1 tsp aluminum-free baking powder
  6. 1/4 tsp fine ground sea salt
  7. 3/4 cup coconut sugar + several drops of NuNaturals liquid stevia (if you don't have stevia, use 1 cup coconut sugar)
Blend/Wet Ingredients
  1. 1 TB. chia seeds
  2. 1/2 cup warm water
  3. 2 tsp. raw apple cider vinegar
  4. 2 TB. coconut oil
  5. 1 tsp vanilla extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
  6. 2 TB. chocolate extract (be sure to use gluten- or alcohol-free if you have a sensitivity)
  7. 1 tsp fresh lemon juice
  8. 1 cup diced beet - the smaller the pieces, the quicker it cooks - (I left skin on but scrubbed real well and cut off any weird looking spots) - steamed to soften (see directions below)
Instructions
  1. Preheat oven to 350°F.
  2. Line an 8" inch cake pan with unbleached parchment paper and oil the sides with coconut oil.
  3. Wash and dice your beet. You can keep skin on or peel it, your call. Steam it over a pot of boiling water with the lid covering for 15 - 20 minutes or until easily pierced with a knife.
  4. Wash kale and remove ribs. Chop into teeny tiny pieces and set aside.
  5. While the beets steam, place chia seeds, water, apple cider vinegar, coconut oil, extracts and lemon juice in a high powered blender and set aside. You want the chia to sit in the liquid to “plump” and you might as well toss all the other goodies in there. Once beets are ready, add them to the blender and mix on low until well blended and turns into a beautifully beet red/hot pink color.
  6. Next, in a large bowl, sift together almond flour, sorghum flour, coconut sugar, baking soda, baking powder, cacoa powder and sea salt. Work your fingers in a circular motion to press/grind dry ingredients through strainer/sifter. Anything too big to make it through? Just dump it in the mix.
  7. Now, fold together the wet ingredients, kale and dry ingredients.
  8. Pour cake batter into prepared pan and place in the oven and bake for 30 minutes.
  9. While the cake bakes, open up your cans of coconut milk (carefully!). Scrape out the fat on the top of the can and place in the medium glass bowl.
  10. Add vanilla extract and sweetener of choice and whip with a hand blender on high speed till it forms a semi-firm icing with peaks. You can also whisk vigorously by hand for a good arm workout if you choose. Place in the fridge.
  11. Remove cake pan from oven and allow to cool completely. Carefully flip the cake onto a platter (place a flat surface on top of pan and quickly flip upside down - place platter on top of "bottom side" of cake and flip again). I hope that makes sense!
  12. Now, it's time to frost the cake. Spoon icing on top of cake and spread evenly to distribute all over. Sprinkle with cacao powder, cacao nibs, cinnamon or coconut flakes - whatever you want (or leave it plain with icing). Chill in fridge till ready to eat. Store in fridge and cover with wrap so that it doesn't dry out before eating. Believe me, it won't last long. :)
Notes
  1. Important tips from the original recipe: It’s very important to keep the wet and dry ingredients separate until you are ready to bake. Once mixed, a chemical reaction begins between leavening ingredients and acids to “fluff” the batter. Which, if you are familiar with gluten-free and dairy-free baking recipes, you know is paramount in importance. No gluten, no eggs, no yeast to fluff, so, keep the dry stuff and the liquid stuff separate. When your muffin tins are lined, the oven is preheated, you have a spoon ready and a silicone spatula on-hand for folding, then you are ready to mix up wet and dry. “Fold” the batter—don’t beat it up—until mixed. Then carefully, and swiftly, spoon batter into liners and get the tin(s) into the oven (at the same time if you are using two tins). No peeking until the timer goes off. Again, this kind of baking is sensitive so it’s important to keep the temp consistent. It’s worth it!
Adapted from Yum Universe
Adapted from Yum Universe
Kibby's Blended Life http://kibbysblendedlife.com/
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Steamed beets mixed with the other wet ingredients to form a lovely color of red/hot pink. Stunning!

 

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Dry ingredients topped with finely chopped purple kale. I love sneaking kale into tasty recipes.

 

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Dry ingredients and wet ingredients about to become ONE!

 

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Cake fresh out of the oven and cooling on rack. I will invert it onto a platter and spread the creamy, tasty coconut icing on top. Drool!!

 

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Cake now iced with coconut cream icing and topped with raw cacao nibs and dusting of raw cacao powder. OOHH LaLa!

 

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Cake tastes FANTASTIC! It digests easily without any guilty ingredients. SO that means I can have a bigger piece than normal. ;) Moderation, my dear!

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You can see the small flakes of kale here! I love it!

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Give it a try and let me know how you like it. 

Thanks again for all the LOVE wishes!  XOXO

Have a great weekend!

For more healthy living and organic gardening tips, quick recipes, what I’m eating and inspirational quotes, LOVE me on Facebook and Subscribe to my YouTube Channel. Lots of fun stuff!

May the GREENS be with You! and Be Inspired!
Kibby

One Response »

  1. Looks delicious! I am so glad you explained the wet and dry and keeping them separate – I have made the banana muffins twice and they were quite flat compared to yours and now I know why! Making your quinoa pizza tonight :)

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