Red Velvet Beet Root cake recipe that is.
Incase you guys missed it, yesterday January 29, I went live for my first time ever on Instagram to cohost Evolved 11 with my favorite brand of all time Eating Evolved! Let's just say I was fan girling hard! Christine, Rick & team made the whole event run so smoothly and they really are the easiest people to talk to.
So as a thank you to them for inviting me on and allowing me to share a little bit of my story I decided to make this cake, using some of my fav EE products while making sure is was Rick allergy free. Not only is this cake choc(olate) full of flavor but its packed with nutrients, free of oils, gluten, dairy, nuts, refined sugar and officially EE taste tested and approved.
Want to try this unBEETable cake yourself, scroll down for the recipe, XO
What You Need
1/4C Cassava flour *1 Chia seed egg
1/4C EE original hot chocolate mix 1C Apple sauce
1/4C Love Beets beet powder 1/4C Tahini
1tbsp Instant coffee grinds (optional) 3tbsp water
1/2tsp Baking powder 1tsp Apple cider vinegar
1/2tsp Baking soda 1/2 EE milk chocolate bar melted
1tsp Vanilla powder
Preheat oven to 350F. Mix together dry ingredients in a small bowl. Mix together wet ingredients in a large bowl. Add dry ingredients to wet ingredients and mix until well combined. Coat a 6” circular cake pan with coconut oil and scoop batter into pan. Smoothing top out with a spatula before placing in the oven. Bake for 25-30 minutes or until a tooth pick comes out clean from center. Let cool for 10-15 minutes before trying to remove from cake pan. Let cool completely before cutting. Drizzle with some melted milk chocolate and enjoy!
*1- to make Chia seed egg mix 1tbsp ground chia seeds with 3tbsp warm water and let rest for 5-10 min
2- For a super chocolate cake you can replace beetroot with more cocoa powder
3- You can sub Tahini with any nut or seed butter of choice
4- I have not tried it but you should be able to sub apple sauce with any fruit puree you have on hand.