{"id":4339,"date":"2024-05-23T09:48:07","date_gmt":"2024-05-23T09:48:07","guid":{"rendered":"https:\/\/homekitchennotes.com\/flavorfinesse\/2024\/05\/23\/healthy-vegan-red-velvet-cake-with-chocolate-mousse-frosting-to-celebrate-my-24th-birthday\/"},"modified":"2024-05-23T09:48:07","modified_gmt":"2024-05-23T09:48:07","slug":"healthy-vegan-red-velvet-cake-with-chocolate-mousse-frosting-to-celebrate-my-24th-birthday","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/healthy-vegan-red-velvet-cake-with-chocolate-mousse-frosting-to-celebrate-my-24th-birthday\/","title":{"rendered":"Healthy Vegan Red Velvet Cake with Chocolate Mousse Frosting (To Celebrate My 24th Birthday!)"},"content":{"rendered":"<h3>Ingredients<\/h3>\n<h4>Cake:<\/h4>\n<ul>\n<li><span>246g<\/span> <span>(1 cup)<\/span> <span>Roasted Beet Puree<\/span> <span>(cooled to room temp; see Directions)<\/span><\/li>\n<li><span>1<\/span> <span>cup<\/span> <span>Unsweetened Vanilla Almond Milk<\/span> <span>(room temp)<\/span><\/li>\n<li><span>56g<\/span> <span>(\u00bc cup)<\/span> <span>Coconut Oil<\/span> <span>(melted)<\/span><\/li>\n<li><span>1\u00bd<\/span> <span>tbs<\/span> <span>Vanilla Extract<\/span><\/li>\n<li><span>1<\/span> <span>tbs<\/span> <span>Natural Butter Flavor<\/span><\/li>\n<li><span>1<\/span> <span>tbs<\/span> <span>Liquid Stevia Extract<\/span><\/li>\n<li><span>120g<\/span> <span>(1 cup)<\/span> <span>Oat Flour<\/span><\/li>\n<li><span>102g<\/span> <span>(\u00be cup)<\/span> <span>Sweet White Sorghum Flour<\/span><\/li>\n<li><span>144g<\/span> <span>(\u00be cup)<\/span> <span>Granulated Erythritol<\/span><\/li>\n<li><span>40g<\/span> <span>(\u00bc cup, packed)<\/span> <span>Arrowroot Starch<\/span><\/li>\n<li><span>20g<\/span> <span>(\u00bc cup)<\/span> <span>Unsweetened Natural Cocoa Powder<\/span><\/li>\n<li><span>1\u00bd<\/span> <span>tbs<\/span> <span>Double Acting Baking Powder<\/span><\/li>\n<li><span>\u00bc<\/span> <span>tsp<\/span> <span>Salt<\/span><\/li>\n<li><span>2<\/span> <span>tbs<\/span> <span>Apple Cider Vinegar<\/span><\/li>\n<\/ul>\n<h4>Frosting:<\/h4>\n<ul>\n<li><span>one<\/span> <span>14oz package<\/span> <span>Organic Extra Firm Tofu<\/span><\/li>\n<li><span>\u00be<\/span> <span>cup<\/span> <span>Unsweetened Light Coconut Milk<\/span> <span>(canned)<\/span><\/li>\n<li><span>1<\/span> <span>tsp<\/span> <span>Vanilla Extract<\/span><\/li>\n<li><span>105g<\/span> <span>(\u00be cup)<\/span> <span>Powdered Erythritol<\/span><\/li>\n<li><span>\u00bc<\/span> <span>tsp<\/span> <span>Salt<\/span><\/li>\n<li><span>5<\/span> <span>oz<\/span> <span>Dark Chocolate<\/span> <span>(melted)<\/span><\/li>\n<\/ul>\n<h3>Instructions<\/h3>\n<h4>For the Roasted Beet Puree:<\/h4>\n<ul>\n<li>\n<div>Preheat the oven to 400 degrees Fahrenheit.<\/div>\n<\/li>\n<li>\n<div><span>Rinse and gently scrub 4 medium\u00a0beets, then individually wrap them in foil.\u00a0Place the beets on a jelly roll pan and bake for 1 hour, or until a fork pierces through the center of the beets with ease. Carefully unwrap the beets and let cool for 30 minutes.<\/span><\/div>\n<\/li>\n<li>\n<div>Scrape off the beet skins (they should peel off easily) and chop into chunks. Add the beet chunks to a food processor and pur\u00e9e until completely smooth.<\/div>\n<\/li>\n<\/ul>\n<h4>For the Cake:<\/h4>\n<ul>\n<li>\n<div>Preheat the oven to 350 degrees Fahrenheit and spray two 8&#8243; cake pans with cooking spray.<\/div>\n<\/li>\n<li>\n<div>In a stand mixer bowl with whisk attachment, add the beet puree, almond milk, melted coconut oil, vanilla, butter flavor, and stevia extract.\u00a0 Mix on low speed.<\/div>\n<\/li>\n<li>\n<div>In a medium-sized bowl, whisk together the oat flour, sorghum flour, erythritol, starch, cocoa powder, baking powder, and salt.\u00a0 Dump the dry ingredients into the stand mixer and mix on medium speed until fully incorporated.\u00a0 Scrape down the sides of the bowl, then return to medium speed.<\/div>\n<\/li>\n<li>\n<div>Add the vinegar in LAST.\u00a0 Moving quickly now, pour the batter into the prepared pans and place them in the oven. Bake for 27-31 minutes, or until the surface of the cakes spring back when tapped.\u00a0 Let the cakes cool in the pan.<\/div>\n<\/li>\n<\/ul>\n<h4>For the Frosting:<\/h4>\n<ul>\n<li>\n<div>Drain the package of tofu and place the tofu block on paper towels.\u00a0 Press as much liquid out of the tofu as possible.<\/div>\n<\/li>\n<li>\n<div>Place the tofu, coconut milk, vanilla, powdered erythritol, and salt in a food processor or high-speed blender. Puree until completely smooth.<\/div>\n<\/li>\n<li>\n<div>Scrape down the sides of the processor or blender.\u00a0 While blending, pour in the melted chocolate.\u00a0 Blend until fully incorporated.\u00a0 Pour the mixture into a large bowl.\u00a0 Cover with plastic wrap and refrigerate for 4+ hours or overnight.\u00a0 Frost the cake, then refrigerate for 30 minutes to an hour to set up.\u00a0 Slice and serve!<\/div>\n<\/li>\n<\/ul>\n<h3>Recipe Notes<\/h3>\n<p><span>If you want this recipe to be entirely sugar-free, use\u00a0No Sugar Added Chocolate\u00a0in place of the\u00a0Dark Chocolate!<\/span><\/p>","protected":false},"excerpt":{"rendered":"<p>Ingredients Cake: 246g (1 cup) Roasted Beet Puree (cooled to room temp; see Directions) 1 cup Unsweetened Vanilla Almond Milk (room temp) 56g (\u00bc cup) Coconut Oil (melted) 1\u00bd tbs Vanilla Extract 1 tbs Natural Butter Flavor 1 tbs Liquid Stevia Extract 120g (1 cup) Oat Flour 102g (\u00be cup) Sweet White Sorghum Flour 144g [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":4340,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-4339","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-divine-dessert"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/4339","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=4339"}],"version-history":[{"count":0,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/4339\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/4340"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=4339"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=4339"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=4339"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}