Vegan Red Velvet Bundt Cake with Cream Cheese Glaze

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.


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

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

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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