Kathryn Lovett's Blog-My Vegan Journey

Vegan Red Velvet Bundt Cake with Cream Cheese Glaze

vegan | November 15, 2013 | By

Have you heard of the Virtual Vegan Potluck? Well, it is a fun way to share recipes. Everyone participating is linked together. If you want to start at the beginning, click here.

Beets in a dessert? Yes! Beets are not only good for you, they create a very moist cake.  And since beets add color too, they are perfect for a red velvet cake. It was difficult to convince the hubby to eat a cake with beets in it. He would not believe me when I told him that the cake would not taste like beets.

Once the hubby tried the cake, he realized how good it was. He actually liked it and even wanted more. I only wish I could have made the cake when he was not home. Then it would not have taken so long yo convince him to try it. If I could have snuck the beets in there somehow, I definitely would have done that.

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I hope you enjoy this contribution to the potluck. You really can’t taste the beets!

Vegan Red Velvet Bundt Cake with Cream a Cheese Glaze

Cake
1 cup So Delicious Unsweetened Coconut Milk (or your favorite vegan milk)
1 cup beets, peeled and cut into ½-inch cubes
2 Tbs. apple cider vinegar
1 ½ cups sugar
1/2 cup canola oil
2 tsp. vanilla extract
2 ¼ cups unbleached cake flour (I like King Arthur)
½ cup unsweetened cocoa powder
3 tsps. baking powder

1/4 tsp baking soda

¾ tsp. salt

Icing
4 oz. Daiya Plain Cream Cheese Style Spread (or your favorite. Tofutti is good too)
3/4 cup confectioners sugar
3 Tbs. So delicious Unsweetened Milk
1 tsp. vanilla extract

Preheat oven to 350°F. Spray 10-inch bundt pan with cooking spray.
To make Cake: Purée milk, beet, and vinegar in blender until smooth. Transfer to bowl; stir in sugar, canola oil, and vanilla extract.
Sift together flour, cocoa powder, baking powder, and salt in bowl. Fold into milk mixture. Transfer batter to prepared bundt pan. Bake 1 hour, or until top is firm and tip of knife inserted in center of Cake comes out clean.
Transfer cake to a wire rack. When cool enough to handle, unmold onto wire rack to cool completely.

To make Icing:
Sift confectioners’ sugar into bowl. Stir in vegan cream cheese and vanilla until mixture is smooth. Add milk, a tablespoon at a time until a smooth consistency.
Leave Cake on wire rack, and place in or over sink or large rimmed baking sheet to catch Icing overflow. Fill small resealable plastic bag with icing, and snip hole in one corner of bag. Drizzle icing over cake. Let icing set before serving.

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Comments

  1. Keely @ Gormandize
    December 1, 2013

    Sounds delicious, and I love the use of cream cheese icing with it!

  2. Anna {Herbivore Triathlete}
    November 30, 2013

    I love the cream cheese glaze, yum! Such a sneaky cake with the beets in there, I bet it’s lovely. Happy VVP!

  3. Laura
    November 24, 2013

    I’m a covert for this recipe! Looks and sounds so good!

  4. Teresa
    November 24, 2013

    This cake looks beautiful! I love the addition of vegan cream cheese to the icing. Yum!

  5. gigiveganville
    November 23, 2013

    so festive with a nutritious punch too. great glaze.

  6. Liezl
    November 21, 2013

    What a yummy looking cake! I am sure your husband is a 100% convert to beet in cake now!

  7. Kathy
    November 21, 2013

    Hi Ahila, what a great idea to use dragon fruit! I will definitely try that. Thanks for visiting and for the suggestion.

  8. Kathy
    November 21, 2013

    Thank you. It was good and no taste of beets. I like beets, but my husband doesn’t, so I am always trying different ways to disguise them. :)

  9. Maggie Muggins
    November 19, 2013

    Looks delicious! Even with those beets snuck in there 😉

  10. Ahila
    November 18, 2013

    Hi Kathryn, The red velvet looks really delicious. Thank you for sharing the recipe! I have been hooked on making red velvet for the past few months, particularly trying to use natural fruit colouring instead of red food colour preservatives. Have been experimenting with red dragon fruit which I think is quite a close substitution for beetroot. Cheers, Ahila.

  11. Vix
    November 18, 2013

    This looks good! Thanks for sharing.

  12. Alastair
    November 17, 2013

    Mmmm, I really want to try this, I think it’s next on my to bake list!

  13. Alastair
    November 17, 2013

    Mmmm, I really want to try this, I think it’s next on my to bake list!

  14. Kathy
    November 16, 2013

    Hi Angela. VVP was so much fun. Can’t wait until next time. I am sending cake your way! :)

  15. Kathy
    November 16, 2013

    Hi Annie,
    I just updated the link. Sorry it took so long, but I just got back online.

  16. Annie
    November 16, 2013

    You all are convincing me that I need to love beets (in desserts…)! Thank you so much for participating!

  17. Kathy
    November 16, 2013

    Thanks! I just changed the links. :)

  18. Angela @ Canned Time
    November 16, 2013

    Loving this Kathryn! Thanks so much for participating in the VVP and could you send me a slice of this awesome cake please????
    Take care and good luck in the Beet contest voting ♥

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