Raw Red Velvet Cake with Strawberry Frosting For Two

What do you do when you are craving raw red velvet cake and you do not have much time to make one?  Make a simpler version! I admit, my original recipe for Raw Red Velvet Cake is a two day process (so worth it though), but I wanted red velvet cake...like right now!  You know?  Well, I have good news! I came up with a recipe that requires no dehydration and I made it within the hour.  
Since I am only one person and I share my desserts mostly with Eric my boyfriend, I decided to make this one a red velvet cake for two.  What could be more romantic than that!  I know Valentine's Day has passed, but I am all for romantic desserts year round.  Plus it is ALWAYS red velvet cake season. I wanted this cake to be moist, and yet light in texture so I turned to beet pulp from beet juice I had made earlier in the day.  I often use beets in my red velvet recipes, and the pulp is fluffy, somewhat dry and just as colorful so it was perfect!  Not to mention the fiber it includes!

I sweetened this simply with dates because the beets were a little sweet, and just a bit of ground flax and coconut flour made it a wonderful consistency.  It was drier than my usual cake batter, but it turned out amazing once I shaped it and chilled it for a little while.

For the frosting, I wanted something sweet and rich, so I decided on a strawberry coconut frosting! No opening young coconuts required here, just creamy coconut butter.  It came together in a matter of minutes, and was nice and creamy as I spread it on the cake but set up nicely.

So how did it taste compared to my other red velvet cake?  Just as heavenly as ever!  The cake was softer and lighter though, there may just be something to this using juice pulp in my cakes, and not dehydrating.  I will need to experiment more. But anyways, this cake was so freaking good, and the strawberry frosting was the perfect topper for it!

If you are craving red velvet cake...like NOW, get on this, you will thank yourself that you tried it, and so will whomever you share it with (since it is for two).  Not that you have to share, and you may want to hoard it all to yourself, it is that good!

Raw Red Velvet Cake with Strawberry Frosting For Two 
Makes one 4 inch 2 layer cake

Cake:
1 1/2 cups raw beet pulp
1/2 cup soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
2 tsp pure vanilla extract
1/8 tsp sea salt
3/4 cup ground flaxseed
1 1/4 cups raw coconut flour (home made is preferred)*

Frosting:
1 1/2 cups fresh organic strawberries
2 soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
a pinch sea salt
1 tsp pure vanilla extract
1/2 cup plus 2 Tbsp raw coconut butter (not oil), warmed to liquid

For the cake, combine the beet pulp, dates, vanilla, and sea salt in a food processor and process until it is well combined and the beets are very finely chopped.  Add the remaining ingredients and process until smooth and well combined.  On a parchment or foil lined tray, shape into two 4 inch circular cake layers. Place in the freezer for about 30 minutes to chill.
Meanwhile, to make the frosting, combine the strawberries, dates, sea salt and vanilla in the food processor and process until smooth.  Add the coconut butter and process until smooth (if it is clumpy at all, it probably needs to warm up a little, so process until it is not lumpy).  You will be using the frosting right away before it starts to set up.
To frost the cake, place one layer on a plate, and top with about 1/2 cup of the frosting.  Spread out to cover the layer. Top with the other cake layer, then spread the frosting over the top and sides of the cake, smoothing it out.  Extra frosting may be placed in a pastry bag and piped around the top and bottom edges of the cake (optional).  Place in the fridge for about 30 minutes to set the frosting, then enjoy!  Store any extra cake in the fridge.

*Store bought coconut flour is often times too dry, and it may dry out your cake mixture too much.

About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

11 Comments
    • May 19, 2014 at 00:52
      Reply

      Thank you :)! I hope you do try it!

  1. May 19, 2014 at 00:36
    Reply

    I am making this this week. Thank you!

  2. May 19, 2014 at 08:45
    Reply

    it looks so delicious! thank you for sharing)

    • May 19, 2014 at 18:12
      Reply

      Thank you :)! I am always happy to share!

  3. May 19, 2014 at 15:15
    Reply

    I love you Amy! Thank you so much for creating a no dehydrator recipe and one which doesn't require fresh coconut (which I can't get here). I don't have enough beetroot pulp stored up yet but better get juicing!

    • May 19, 2014 at 18:13
      Reply

      :) You are so welcome! I plan on experimenting more with the juice pulp in cakes and non-dehydrated recipes. I got enough pulp from about 4 medium beets for the recipe.

  4. May 20, 2014 at 00:15
    Reply

    I will be making this recipe tomorrow. I have several pounds of beets and when I make my juice in the morning I will save the pulp for this cake! YUMMY! and Thank you!

    • May 20, 2014 at 21:37
      Reply

      Awesome :)! You are so welcome, I hope you enjoy it as much as I did :)!

  5. Bernadette
    July 30, 2014 at 12:10
    Reply

    I'm scared to use flaxseed as my son reacted to sesame seed do you know of any alternative that I could use?

    • August 3, 2014 at 15:24
      Reply

      Flaxseed is completely different than sesame seeds, and most people are not allergic to it. It helps keep the cake soft but you could sub more coconut flour if needed.

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