• Alisha

Delisious Vegan Sugar Free Red Velvet Cake

When creating this recipe I was very sceptical that is would workout and taste great. But, against all odds it is now one of my favourite cakes I've made!! Its so delicious not too sweet and super moist. So enjoy!

For the cake:

200 ml Coconut Milk

1/4 cup coconut oil

8 tablespoons maple syrup

1 teaspoon vanilla extract

Pinch of salt

1 1/4 cup Almond Meal

1 1/4 cup wholemeal self-raising flour

2 heaped teaspoons baking powder

1/4 teaspoon baking soda

1 tablespoon cocoa powder

3 teaspoons Unicorn Superfoods Beetroot powder

For the frosting:

400 g of coconut yoghurt

2 tablespoons lemon juice

2 tablespoons pure maple syrup

1/2 teaspoon vanilla extract


For the cake:

Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit)

Measure out the milk, maple syrup, vanilla extract & Melted coconut oil into a bowl and mix well

In a separate bowl combine the flour, almond meal, baking powder, bicarbonate of soda, cocoa powder and beetroot powder

Slowly mix add the wet ingredients into the dry and combine well.

Divide mixture between two small cake tins lined with baking paper

Bake in oven for around 15 minutes until risen slightly and an inserted skewer comes out clean

Once out the oven, transfer cakes from baking tins onto a wired rack to leave them to cool completely before applying the frosting

For the frosting:

Add the coconut yoghurt, lemon juice, maple syrup and vanilla extract

Use an electric whisk to whip up the coconut yoghurt until light and fluffy

To frost and decorate the cake:

Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it

Place the other half of the cake on top of that and use rest of the frosting to spread on top

Decorate with raspberries and coconut if desired

Keeps covered in the fridge for up to a few days

#vegan #cake #sugarfree


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