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