the raw chef | Red Velvet Cake
Desserts Homestudy
Red Velvet Cake
Makes one 8" cake
Cake layers
1ź cups peeled zucchini
2 cups coconut f lour
1 cup oat f lour
½ cup beet pulp
1 cup maple syrup
1D 3 cup cacao powder
ź cup Irish moss paste
1 teaspoon vanilla extract
ź cup f lax meal
½ teaspoon salt
1. Grind all ingredients together in a f ood processor.
2. Split mixture in half and f orm each half into a cake layer, using a springf orm 8" pan as a guide.
3. Place both layers in the f reezer to harden, whilst working on the icing.
Icing
1 cup coconut meat
½ cup coconut oil
1 teaspoon lecithin
ź cup Xylitol
2 tablespoons lemon juice
ź teaspoon apple cider vinegar
Pinch salt
1. Blend all ingredients in a high-speed blender until smooth.
Assembly
1. Remove the f rozen cake layers f rom the f reezer.
2. Place the f irst one at the bottom of the cake pan. Cover with half the f rosting mixture.
3. Place the second f rozen cake layer on top of that and repeat the icing, covering with the remaining
icing.
4. I like to place back into the f reezer so it can set nice and f irm, enabling you to cut it cleanly.