Red Velvet Protein Beet Cake with Vegan Cream Cheese Frosting
(gluten-free; can be made vegan)
I found some fresh beets at Whole Foods the other day, and I realized that I don't eat beets nearly as much as I'd like to. Why you say? No idea....but they are a pretty fantastic vegetable (or fruit, or whatever they are).
I also love how they are a deep red color, which is fantastic for providing a bright red color in recipes without using artificial dyes. WIN.
I was originally shooting for a red velvet cake, but unfortunately the chocolate masked the beautiful red color, so it looked more auburn. Either way, the cake was delicious, easy to make, and not everything called red velvet HAS to be red....right?
- 1/2 cup gluten-free oat flour
- 1/2 cup coconut flour
- 2 scoops vanilla vegan protein
- 1/2 cup fresh beets
- 1/4 cup golden monk fruit sweetener
- 1/4 cup unsweetened dutch cacao powder
- 2 eggs (can try substituting flax eggs for vegan but I didn't test it)
- 4 tbs ghee, melted (sub coconut oil for vegan)
- 2 tbs unsweetened coconut almond milk
- 1 tbs coconut oil
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp sea salt
- optional: 1 scoop Sports Research collagen peptides (omit for vegan)
Vegan cream cheese frosting:
- 1 cup vegan cream cheese or cream cheese of choice (I used Kite Hill)
- 3 tbs stevia (or to taste)
- 1 tbs unsweetened coconut almond milk
- 1 scoop vanilla vegan protein
- 1 tsp coconut oil, melted
Preheat oven to 325 degrees.
Combine all cake ingredients in a food processor and pulse into a creamy consistency.
Grease cake pan with a little bit of coconut oil, or cover the cake pan in parchment paper.
Pour mixture into cake pan. Place in the oven and bake for about 40 minutes or until a toothpick comes out clean. Take out of the oven and allow to cool.
Combine and mix cream cheese ingredients. Smother it on top of cooled cake and proceed to dance around knowing you just made a red velvet beet cake!