#GlutenFree #RedVelvetCake #Beetroot #Dessert #Healthy #Delicious #Vegan
Gluten-Free Red Velvet Cake with Beetroot
This gluten-free red velvet cake with beetroot is the perfect dessert for any occasion! It’s healthy, delicious, and vegan-friendly. With its sweet and creamy flavor, this cake is sure to be a hit with your guests. The addition of beetroot gives it a unique and beautiful color that will make it stand out on any table.
Ingredients:
- 2 cups gluten-free flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cocoa powder
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 1/2 cup vegan buttermilk
- 1 teaspoon vanilla extract
- 2 tablespoons red food coloring
- 1/2 cup cooked beetroot, mashed
- 1/2 cup vegan cream cheese
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine gluten-free flour, sugar, baking powder, baking soda, cocoa powder, and salt. Mix until combined.
- In a separate bowl, whisk together vegetable oil, vegan buttermilk, vanilla extract, red food coloring, and mashed beetroot. Add wet ingredients to dry ingredients and mix until combined.
- Grease a 9-inch round cake pan with vegan butter and line with parchment paper. Pour batter into pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, make the icing. In a medium bowl, beat together vegan cream cheese, vegan butter, and powdered sugar until light and fluffy.
- Once the cake is done baking, transfer to a wire rack and let cool completely before frosting.
- Spread icing over the cooled cake and enjoy!