GF Recipes, Raw Foods, Vegan

Raw Red Velvet Cake with Cashew Cream Cheese Frosting

24 Comments 28 May 2013

Raw Red Velvet Cake with Cashew Cream Cheese Frosting

I’m a little giddy about this recipe. Ever since my juice cleanse I’ve been craving beets. I rarely cook beets, but do I love juicing them and shredding them for salads. The beet is such a sweet root that I decided that it would have to make a lovely raw dessert.

I was right.

I came up with this Red Velvet Cake with Cream Cheese Frosting.

This Red Velvet Cake was so good that I had to call in one of the Raw Foods Potluck Girls for an emergency “I can’t believe this tastes so good” taste test. (If someone texted you with an invitation to taste a raw cake, wouldn’t you come running?)

Plus, cake like this is too good to eat alone.

The cake is a simple combination of beets, apples, cashews, and dates. The creamy frosting is basically whipped cashews and dates. Simple, natural, and so delicious.

Raw Red Velvet Cake with Cream Cheese Frosting

by Heather

Cake Ingredients:

  • 1 c. cashews, soaked
  • 1 c. dates, soaked
  • 1 c. dried shredded unsweetened coconut
  • 2 c. shredded beet (divided)
  • 1 c. shredded apples (peeled and cored) – about 2 small apples
  • 2 T. coconut oil, softened (Place oil in a measuring cup and put the measuring cup in a bowl of warm water.)
  • ¼ tsp. sea  salt
  • 1 tsp. vanilla

Frosting Ingredients:

  • 1 c. cashews, soaked
  • 1/3 c. dates, soaked
  • 2 T. coconut oil, softened
  • 1 T. vanilla extract
  • ¼ tsp. sea salt
  • 2-6 T. water

Cake Preparation:

1. Soak 1 cup of cashews and 1 cup of dates in a bowl of filtered water for 30 minutes. (In a separate bowl, soak the cashews and dates for the frosting. See below.)

2. Peel the beets and apples and shred them with a grating blade in the food processor. Set 1 cup of the beets and the apples in a large bowl and add the shredded coconut.

3. Place the other cup of beets in the food processor fitted with the S blade. Drain the soaked cashews and dates and add them to the food processor. Add softened coconut oil, sea salt, and vanilla and process until creamy.

4. Add the cake batter from the food processor to the shredded beets, apples, and shredded coconut and fold together until well incorporated.

5. Press mixture into an 8-Inch springform pan and place in the freezer while you make the frosting.

Frosting Preparation:

1. Soak 1 cup of cashews and 1/3 cup of dates in a bowl of filtered water for 30 minutes.

2. Place drained cashews and dates in a Vitamix or high-powered blender along with the coconut oil, vanilla, and sea salt.

3. Blend until creamy, slowly adding between 2 and 6 tablespoons of water to desired consistency. You will need more or less water depending on the length of time you soaked your cashews and dates.

4. Remove the cake from the 8-Inch springform pan and frost. Sprinkle with a few extra shreds of beet.

5. Serve immediately and freeze leftovers.

Serves 8

Too yummy not to share!

Readers, dish!

  • What is your favorite raw dessert?
  • Do you have a favorite dessert that you would like to make raw?
  • Are you a red velvet cake fan?

Your Comments

24 Comments so far

  1. Wow! The colour is simply stunning Heather!! This is definitely going on my “to make” list!

    • Heather says:

      Thank you, Gabby!! I did a little research and found that red velvet cake is traditionally colored with beet root way before red food coloring. Yay for natural color!

    • Christina says:

      Made it yesterday for Valentine’s Day and it tastes as good as it looks! Even my non-vegan friends were convinced!

  2. Tracy Chudoba-Wood says:

    My son is allergic to cashews and some other tree nuts (pistacios, sesame seeds). What would be a good substitute for the cashews?

  3. I would definitely come running if someone begged me to taste their raw red velvet cake!

    This recipe would be awesome to share at a party. I’d probably make cupcakes. Man, too bad I don’t have a party coming up. Party of one, maybe? Ha ha

  4. Maggie says:

    Heather! This is amazing. I’ll be trying this one day soon. I love love love it. And yes, I’d come running too :)

  5. amber says:

    Hi Heather,

    Fabulous! I LOVE the use of beets. SO smart. I bet this tastes fab. I so love beets.

    Lately I’ve really be into the raw cashew based desserts. And I’ve only had red velvet once (I think)…back before the CD, but I was never a huge cake person. And if I did order or make one, it was lemon cake or carrot.

    Have a fabulous week.

    xo,
    –Amber

  6. Spectacular to say the least – well done Heather!

    You have gained a new taste tester ;-) Pick me,me,me!

  7. This looks amazing!!! I can’t wait to try this recipe!
    -Erin

  8. Huh… I would have never thought of incorporating raw beets into a dessert. But, maybe I can change my ways! This looks amazing Heather!!!

  9. I would DEFINITELY come running! This sounds incredible! Huge credit for such a wonderful creation :)

  10. Johanna GGG says:

    what a gorgeous colour – and I would have expected the dates to turn the frosting a murky brown but it looks just right too – not to mention a great ingredients list

  11. What a cake! It looks beyond this World. So delicious! Yumm. Thank you Beauty for the inspiration.

  12. What a beautiful cake!! And if you still need help with any dates in July for your Raw Thursdays, let me know :) I can help! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Cindy from vegetarianmamma.com

  13. Charity says:

    This is delicious! I am pleasantly surprised how much it tastes like cake! YUM to the YUM! My 1 1/2 year old son ate it up and was looking for more :) Thanks for sharing!

  14. Dana says:

    This was amazing! The beets, the cashews, the…. Everything! This “cake” was the perfect sweet treat. Thanks!


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A Curious Girl in the Gluten-Free World

I'm a curious girl, wife, teacher, friend, fitness fanatic, foodie, high raw vegan, child of the King, and Mama Cat. I've made the transition from baking and cooking gluten-free to creating raw vegan recipes that are naturally gluten free. My gluten intolerance opened up my diet to a whole new world of nutritious plant-based foods. And now I have another challenge ahead...I'm moving to New York City! I look forward to Living Raw Vegan in the City and sharing my experience with you.

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