Superfood Red Velvet Cake

Serves 8-10
Prep Time 15 min
Cook Time 30-35 min
Chill Time 3 hrs

 Ingredients

Cashew Buttercream Frosting
  • 1 1/2 cup raw cashews, soaked overnight
  • 1/2 cup coconut cream
  • 1 tsp vanilla extract
  • 1/4 cup liquid coconut oil
  • 2 to 3 tbsp maple syrup
  • 1 tbsp lemon
  • 1/2 tsp salt
Cake
  • 1 cup almond milk
  • 2 tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • 3 cups gluten-free flour (I used Bobs Red Mill)
  • 1 tbsp arrowroot starch
  • 2 tbsp cacao powder
  • 1 1/4 cup organic cane sugar
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 tbsp beauty bomb latte mix
  • 1/4 cup solid coconut oil
  • 1/4 cup vegan butter
  • 1 cup applesauce
  • 1 tsp vanilla extract

With you, every step of the way

  1. Soak cashews overnight.
  2. Drain cashews and add to a high-speed blender with the rest of the frosting ingredients. Blend until smooth.
  3. Transfer into a container and put in the freezer.
  4. Use a mixer to whisk after 45 minutes, repeat two times, and keep in the freezer for ~3 hours. Let thaw on the counter before spreading.
  5. Preheat oven to 350°F.
  6. Whisk together almond milk, apple cider vinegar, and lemon juice. It should curdle. This will be the “buttermilk”.
  7. In a mixing bowl, combine gluten-free flour, arrowroot starch, cacao powder, cane sugar, baking soda, baking powder, salt, and beauty bomb latter mix.
  8. In a smaller mixing bowl, use a hand-held mixer to cream together coconut oil and vegan butter. Add in applesauce and vanilla.
  9. Add this creamed mixture to the almond milk mix.
  10. Pour into dry mixture and mix. You will see the red color start to pop!
  11. Oil your cake pans. I used 8” but you could do three 6” pans as well.
  12. Bake for 30-35 minutes and cool completely before frosting. 12.
  13. Store in the fridge so the frosting doesn’t melt.
  14. Enjoy!