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Healthy Vegan Red Velvet Cake with Chocolate Mousse Frosting (all natural, low sugar, high protein, high fiber, gluten free, dairy free) - Healthy Dessert Recipes at Desserts with Benefits
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Healthy Vegan Red Velvet Cake with Chocolate Mousse Frosting

Servings: 2 8" cake layers
Prep Time: 45 mins
Cook Time: 1 hr 30 mins
Total Time: 2 hrs 15 mins
Healthy Vegan Red Velvet Cake with Chocolate Mousse Frosting!  Have you ever heard such glorious words??  This cake recipe is naturally red, low sugar, high protein, high fiber, whole grain, gluten free, and dairy free!  And it still tastes good.  No, it tastes great.  It tastes like magic.

Ingredients

Cake:

  • 246g (1 cup) Roasted Beet Puree (cooled to room temp; see Directions)
  • 1 cup Unsweetened Vanilla Almond Milk (room temp)
  • 56g (¼ cup) Coconut Oil (melted)
  • tbs Vanilla Extract
  • 1 tbs Natural Butter Flavor
  • 1 tbs Liquid Stevia Extract
  • 120g (1 cup) Oat Flour
  • 102g (¾ cup) Sweet White Sorghum Flour
  • 144g (¾ cup) Granulated Erythritol
  • 40g (¼ cup, packed) Arrowroot Starch
  • 20g (¼ cup) Unsweetened Natural Cocoa Powder
  • tbs Double Acting Baking Powder
  • ¼ tsp Salt
  • 2 tbs Apple Cider Vinegar

Frosting:

  • one 14oz package Organic Extra Firm Tofu
  • ¾ cup Unsweetened Light Coconut Milk (canned)
  • 1 tsp Vanilla Extract
  • 105g (¾ cup) Powdered Erythritol
  • ¼ tsp Salt
  • 5 oz Dark Chocolate (melted)

Instructions

For the Roasted Beet Puree:

  • Preheat the oven to 400 degrees Fahrenheit.
  • Rinse and gently scrub 4 medium beets, then individually wrap them in foil. Place the beets on a jelly roll pan and bake for 1 hour, or until a fork pierces through the center of the beets with ease. Carefully unwrap the beets and let cool for 30 minutes.
  • Scrape off the beet skins (they should peel off easily) and chop into chunks. Add the beet chunks to a food processor and purée until completely smooth.

For the Cake:

  • Preheat the oven to 350 degrees Fahrenheit and spray two 8" cake pans with cooking spray.
  • In a stand mixer bowl with whisk attachment, add the beet puree, almond milk, melted coconut oil, vanilla, butter flavor, and stevia extract.  Mix on low speed.
  • In a medium-sized bowl, whisk together the oat flour, sorghum flour, erythritol, starch, cocoa powder, baking powder, and salt.  Dump the dry ingredients into the stand mixer and mix on medium speed until fully incorporated.  Scrape down the sides of the bowl, then return to medium speed.
  • Add the vinegar in LAST.  Moving quickly now, pour the batter into the prepared pans and place them in the oven. Bake for 27-31 minutes, or until the surface of the cakes spring back when tapped.  Let the cakes cool in the pan.

For the Frosting:

  • Drain the package of tofu and place the tofu block on paper towels.  Press as much liquid out of the tofu as possible.
  • Place the tofu, coconut milk, vanilla, powdered erythritol, and salt in a food processor or high-speed blender. Puree until completely smooth.
  • Scrape down the sides of the processor or blender.  While blending, pour in the melted chocolate.  Blend until fully incorporated.  Pour the mixture into a large bowl.  Cover with plastic wrap and refrigerate for 4+ hours or overnight.  Frost the cake, then refrigerate for 30 minutes to an hour to set up.  Slice and serve!

Recipe Notes

If you want this recipe to be entirely sugar-free, use No Sugar Added Chocolate in place of the Dark Chocolate!
Nutrition Facts
Healthy Vegan Red Velvet Cake with Chocolate Mousse Frosting
Amount Per Serving (1 serving = 1/10th of cake with frosting)
Calories 320 Calories from Fat 149
% Daily Value*
Fat 16.5g25%
Saturated Fat 10g63%
Sodium 340mg15%
Carbohydrates 33g11%
Fiber 5g21%
Sugar 6g7%
Protein 9g18%
Vitamin A 100IU2%
Calcium 250mg25%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: Cake & Cupcakes