Gluten-Free Red Velvet Cake with Beetroot

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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:

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, combine gluten-free flour, sugar, baking powder, baking soda, cocoa powder, and salt. Mix until combined.
3. 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.
4. 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.
5. 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.
6. Once the cake is done baking, transfer to a wire rack and let cool completely before frosting.
7. Spread icing over the cooled cake and enjoy!