Red Velvet Supercake!
Updated: Nov 25, 2018
This recipe is from our friend, genius raw foods chef and author of the fantastic Uncook Book Tanya Maher!
First, some benefits you can experience from bringing Beetroot into your lifestyle.
Beetroot are an excellent source of folic acid and a very good source of fibre, manganese and potassium.
Beetroot fibre has been shown to increase the number of white blood cells, which are responsible for detecting and eliminating abnormal cells.
Red beetroots have been ranked as one of the 10 most potent antioxidant vegetables and are also one of the richest sources of glutamine, an amino acid, essential to the health and maintenance of the intestinal tract.
Other studies have looked at the effect of beetroot juice on blood pressure. A reduction in blood pressure is beneficial for the avoidance of heart disease and stroke. Studies state that nitrate rich foods like beetroot may help in heart attack survival.
The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to help suppress the development of some types of cancer.
Now for the cake!
For the red cake
3 cups almond meal (left from making milk out of 4-5 cups soaked almonds)*
1/2 cup + 1 tbsp beetroot juice (from about 2 beets)**
8 medjool dates, de-stoned or 16 soft pitted dates
4 tbsp xylitol
3 tbsp cacao powder
½ vanilla pod, seeds only
½ tsp Himalayan salt
For the icing
2 cups cashews, soaked overnight
3/4 cup extra virgin coconut oil, melted
1/3 cup + 2 tbsp xylitol
juice of 1 lemon (4 tbsp)
½ vanilla pod, seeds only
For the optional decorations
*The prepared almond milk will keep for up to 5 days in the fridge and actually is an amazing accompaniment to this cake. Otherwise make superfood shakes or freeze in ice cube trays to use in smoothies later. I make my almond milk blending 1 cup soaked nuts + 2.5 or 3 cups water + 3 pitted dates + pinch salt, then straining.
**If you don’t have a juicer, use a blender. Blend up the beetroot and strain the juice through a nut bag/ cheese cloth. I blend approx. 3 small beets with 1/3 cups water.
-For the icing, firstly scrape out the seeds from a whole vanilla pod. To do so, slice the pod in half lengthwise, then use a teaspoon to literally scrape all the seeds out until the inside of the pod is dry.
- Blend all the icing ingredients till creamy. Transfer to the fridge while making the cake. (Be sure not to leave it there to solidify fully, we just want to cool it to a spreadable consistency).
- Process all the red cake ingredients in a food processor with an S blade.
- Now for the tricky/fun part: divide the red cake mixture into three equal parts, take one part and distribute it along the bottom of a 7 inch cake tin with a removable base (wrap the base in cling film), firmly pressing it down with your hand or a soft spatula. The trick here is not to spread a layer of icing and then add another layer of cake, as it will all turn into one big mess when you try and make a firm smooth layer of the cake again… so…
- Carefully remove the layer of cake with the base and flip it over onto a clean serving plate. Remove the metal base, then the cling film. Spread a layer of icing on top. Repeat this process of creating the red cake layer two more times, each time carefully removing it out of the cake tin, placing on top of the frosting layer and icing it again.
- When all three layers of red cake and icing are structured into a cake, use the remainder of the frosting to cover the sides of your cake, until the red colour is no longer peeking through.
- Decorate with berries / dried fruit of your choice.
- Place in the fridge for a minimum of 4 hours to set, then slice with a sharp knife, wiping it clean with a paper towel in-between.
That's it! You now have a good for you Red Velvet Cake and are officially winning at life!!!!
You can bring many more delicious real food recipes into your world with The Uncook Book by Tanya Maher, available for £16.99 at the LifeWell Lifestyle shop here