Plant-Based Red Velvet Cake

This Plant-Based Red Velvet Cake is made with whole food ingredients - no dyes or food coloring, no oils or refined sugars, and it's gluten-free. It's rich, fudgy and incredibly decadent. Perfect for birthdays, celebrations, and holidays.

Author:

Elizabeth | At Elizabeth's Table

Serves:

12

Prep:

30

minutes

Cook:

30

minutes

TOtal:

60

minutes

Ingredients

Cake

  • 3 15-Ounce Can Chickpeas, drained and rinsed
  • 2 1/2 Cups Maple Syrup
  • 1 1/2 Cup Cashew Butter
  • 2 Tablespoons Vanilla Extract
  • 3 Cups Oat Flour
  • 2 Cups Beetroot Powder
  • 1/2 Cup Cocoa Powder
  • 2 Teaspoons Salt
  • 1 1/2 Teaspoons Baking Powder
  • 1 1/2Teaspoons Baking Soda

Frosting

  • 16 Ounces Vegan Cream Cheese
  • 1/3 Cup Arrowroot Powder
  • 1/3 Cup Maple Syrup
  • 1 Teaspoon Vanilla Extract

Instructions

  1. Preheat the oven to 350°F. Line the bottom of two 8-inch cake pans with parchment paper.
  2. Add the chickpeas to a food processor or blender and process until the chickpeas are blended into a paste.
  3. Transfer the chickpea paste to a large bowl and add the remaining cake ingredients. Stir until everything is well combined.
  4. Divide evenly into the cake pans.
  5. Bake for 45-50 minutes, until a toothpick inserted in the center of a cake comes out clean and the center of each cake feels firm to the touch. Let the cakes cool completely (this is important!!). For best frosting results, refrigerate the cakes for 30-60 minutes before frosting.
  6. Meanwhile, prepare the frosting. Using a hand mixer or stand mixer beat the frosting ingredients until combined and slightly fluffy. Refrigerate until ready to use.
  7. When the cakes are cooled, spread half of the frosting on top of one cake. Then top with the second cake. Spread the other half of the frosting on top. Serve and enjoy!