For birthday and other parties but also for normal days, sometimes you may like a big cake. And how to prepare something yummy that doesn’t contain too much fats? Or how to prepare a sweet that everybody can eat, also if they are lactose or egg intolerant ore should keep under control cholesterol or blood sugar levels? Here our recipe for the Red velvet cake, the typical American cake, that we prepare without eggs and butter, but with unrefined flours, whole cane sugar and extra virgin olive oil. Milk and yogurt used in this recipe may be both cow or plant based products, as you prefer. The result is a yummy and scented cake where the fluffy dough goes well with the cocoa and white chocolate cream, fresh and soft. In a word, of this cake there won’t be a crumb left!
Ingredients
Ingredients for the dough
200 g of semi whole grain spelt flour
50 g of whole grain spelt flour
1/2 teaspoon of vanilla powder
12 g of cocoa powder
90 g whole cane sugar
200 g cooked beetroot
80 ml extra virgin olive oil
40 g of yogurt (soy or cow yogurt, as you like)
60 ml of milk (soy or cow milk as you like)
1 teaspoon of apple cider vinegar
4 g of baking soda
A pinch of fine ground sea salt
Two baking pans with a diameter of 22 cm
Ingredients for the frosting cream
400 ml of coconut milk
100 g of white chocolate (it can be normal or prepared with a plant based milk, I used rice milk white chocolate because I’m lactose intolerant)
50 g of whole cane sugar
20 g of cornstarch
Preparation of the dough
Peel the beetroot and blend in a blender its pulp together with vanilla, a pinch of salt and the extra virgin olive oil until smooth. In a bowl mix the flours, the sugar and the cocoa. Add also the beetroot sauce and stir with a spoon. Pour the milk and keep on stirring. In another small bowl prepare the baking soda and pour the apple cider vinegar, it will make bubbles and foam and will grow, without wasting time pour all the content of the small bowl on the cake dough and stir quickly. The backing soda mixed with vinegar will act as a raising agent and will make the sweet very soft! Place the dough in two baking pans, this is needed because the cake will not raise so much that you can cut it into half. Bake in the oven at 180° for 30 minutes. Remove from the heat and let it cool down.
Preparation of the frosting cream
In the meantime prepare the frosting cream. Shake the coconut milk in order to mix the solid and the liquid part that tend to separate and in a pot pour this plant based milk. Add the sugar and the corn starch. Place the pot on the heat, cook and keep on stirring. Once the milk reaches the boiling point lower the heat and let it simmer for about 10-15 minutes, stir continuously. Cut the white chocolate in small pieces and add to the cream, the heat will be enough to melt the chocolate. Stir and remove from the heat, let the cream cool down.
Preparation of the cake
Place one of the two cakes on a large plate and spread on the surface part of the coconut white chocolate frosting cream. Cover with the other cake and spread on the surface all the rest of the frosting cream. Put in the fridge for some hours and enjoy this beauty!
