Today, I will be sharing my take on a unique veggie red-velvet recipe. It’s delicious and doesn’t include any preservatives, artificial colours or flavourings.

It’s no secret that I love any vegetable-related cakes… This might sound weird to you, but are y’all not the same people who can’t say no to a slice of the finest carrot cake? Sort it out! Vegetables in cakes are the past, present and future.

For instance, I’ve just learned how to make a cheesecake filling and chocolate mousse using avocado. Sounds disgusting now but once you get over the “vegetables shouldn’t be used in sweet dishes” vendetta (and taste it) it’ll all be fine and dandy! Again, you are the same people who won’t look twice at a carrot cake before scoffing it down your cake-hole (clever use of a pun, even if I do say so myself).

Back to the Red Velvet Cake… Yes, before you ask, I chose to include BEETROOT instead of food colouring. You are allowed to throw up now, just make sure you come back to carry on reading afterwards… You won’t want to miss it!

Ingredients:

2 teaspoons lemon juice
135g beetroot, boiled and grated
310g flour with 100g ground almonds
1 teaspoon salt
2 teaspoons bicarbonate of soda
400g dates
50g unsweetened cocoa powder
285g unsalted butter, melted
4 beaten eggs
2 tablespoons honey
125ml dark chocolate almond milk
2 teaspoons vanilla extract
3 tablespoons cream
75g low-fat soft cheese
1 teaspoon vanilla extract
1 dash of salt                                                                    450g icing sugar

Method:

Start by greasing your baking dish with a choice of butter, low-fat oil or oil spray.

Then, preheat your oven to 180 C / Gas 4 and pour lemon juice over beetroot, setting aside to soak.

Combine the flour and ground almonds, 1 teaspoon salt, bicarbonate of soda, mashed dates, cocoa, melted butter, eggs, honey, dark chocolate almond milk and 2 teaspoons vanilla extract into a large mixing bowl. Finally throw in beetroot and beat mixture 2 minutes at medium speed of mixer before transferring to prepared dish.

Bake at 180 C / Gas 4 about 40 minutes before leaving to cool. While you wait for the cake to cool, you can get started with the frosting.

To make frosting: combine the cream and soft cheese, 1 teaspoon vanilla and dash of salt followed by the icing sugar. Once everything is in your bowl, beat until fluffy and leave to set.

Voila.

All that’s left now is to assemble the darn thing before consumption! 😋

P.S: you can add nuts to garnish (if you’re not allergic obviously), and for extra texture.

*I found this recipe on AllRecipes but altered it to make it even more healthier*. You’ll find a photo of what it should look like attatched to the link.

I’ve yet to post a photo of it because I want to follow up on this blog with a video – which I’ll upload to YouTube and embed in this post. Check back here in a couple of weeks for it!