Raw Red Velvet Mud Cake

October 06, 2017 0 Comments

Raw Red Velvet Mud Cake

When we came across this delicious Raw Red Velvet Mud Cake on Penny Benjamin's Instagram we knew we had to share the recipe with you! Created with nutrition in mind, it is gluten-free, dairy-free, egg-free, soy-free and there are options to make it nut-free, sugar-free and even caffeine-free too. Rich and decadent, it's the perfect dessert to make for a dinner party or even just to treat yo'self.

Time: 25 mins to prepare (5 hours to set) | Serves: 10-12 

INGREDIENTS FOR BASE

1 cup grated beetroot
1 cup shredded coconut
1/2 cup brazil nuts (or another nut if you prefer), soaked in water for min. 6 hours or overnight (for nut-free use sunflower seeds)
1/2 cup raw cacao powder (use Carob for caffeine-free)
1/3 cup dried dates, that have been soaked in hot water for 10 mins OR 2 Tbsp of a liquid sweetener like honey, rice malt, maple syrup etc. (for sugar/sweetener-free, omit or replace with 1/2 tsp stevia leaf powder)
1 tsp vanilla powder or paste
2 Tbsp coconut cream (from the can)
pinch sea salt

INGREDIENTS FOR ICING
1/2 cup coconut cream
1/3 cup raw cacao powder (use Carob for caffeine-free)
1/3 cup melted coconut oil or cacao butter
pinch of salt
optional sweetener of choice (use stevia for sugar-free, otherwise a couple of dates, maple syrup, honey, rice malt syrup etc.)
 
INSTRUCTIONS FOR BASE
  1. Combine all ingredients together in food processor until well combined (you will need to scrape down the sides to make sure everything is incorporated).
  2. Spread out evenly onto a greased spring-form cake tin or baking tray lined with baking paper.
  3. Place in the fridge while making the icing.
INSTRUCTIONS FOR ICING
    1. Blend all ingredients together in a blender or food processor until smooth.
    2. Spread evenly over the base then place in the fridge to set for 3 hours minimum (ideally at least 5 hours).
    3. Once set, carefully remove the cake from the spring-form tin or baking tray and serve/slice as desired!
    4. Store in an air-tight container in the fridge for up to 1 week.
     

    Original recipe and images created by Penny from Penny Benjamin.






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