Firstly... THIS comment:
"Tanya Maher's cake was incredible- the first non beetroot tasting beetroot red velvet cake I've ever had - and want to make."
- Anna Mendonca after my demo at The Wellbeing Now Seminar
Secondly... THIS picture:
There's a very happy baby boy inside getting so many benefits from all the beetroot I've been feeding him... But seriously, how is THAT bump only 7 months?
Thirdly... THESE benefits:
(Screenshot taken from @earthyandy post on Instagram. So perfectly timed as we're both pregnant and I was just starting to wonder why I'm enjoying beets so much lately)
Finally... Why are you still here reading and not making this beauty?
Oh and you do remember that THEEE SALE ends at 23:59 GMT tonight, right? Equipment, books, superfoods and supplements- up to 65% off!>>
RAW RED VELVET CAKE
For the red cake
3 cups almond meal (left from making milk out of 4-5 cups soaked almonds)*
1/2 cup + 1 tbsp beetroot juice (from about 2 beets)**
8 medjool dates, de-stoned or 16 soft pitted dates
4 tbsp xylitol
3 tbsp cacao powder
½ vanilla pod, seeds only
½ tsp Himalayan salt
For the icing
2 cups cashews, soaked overnight
3/4 cup extra virgin coconut oil, melted
1/3 cup + 2 tbsp xylitol
juice of 1 lemon (4 tbsp)
½ vanilla pod, seeds only
For the optional decorations
*The prepared almond milk will keep for up to 5 days in the fridge and actually is an amazing accompaniment to this cake. Otherwise make superfood shakes or freeze in ice cube trays to use in smoothies later. I make my almond milk blending 1 cup soaked nuts + 2.5 or 3 cups water + 3 pitted dates + pinch salt, then straining.
**If you don’t have a juicer, use a blender. Blend up the beetroot and strain the juice through a nut bag/ cheese cloth. I blend approx. 3 small beets with 1/3 cups water.
-For the icing, firstly scrape out the seeds from a whole vanilla pod. To do so, slice the pod in half lengthwise, then use a teaspoon to literally scrape all the seeds out until the inside of the pod is dry.
-Blend all the icing ingredients till creamy. Transfer to the fridge while making the cake. (Be sure not to leave it there to solidify fully, we just want to cool it to a spreadable consistency).
-Process all the red cake ingredients in a food processor with an S blade.
-Now for the tricky/fun part: divide the red cake mixture into three equal parts, take one part and distribute it along the bottom of a 7 inch cake tin with a removable base (wrap the base in cling film), firmly pressing it down with your hand or a soft spatula. The trick here is not to spread a layer of icing and then add another layer of cake, as it will all turn into one big mess when you try and make a firm smooth layer of the cake again… so…
-Carefully remove the layer of cake with the base and flip it over onto a clean serving plate. Remove the metal base, then the cling film. Spread a layer of icing on top. Repeat this process of creating the red cake layer two more times, each time carefully removing it out of the cake tin, placing on top of the frosting layer and icing it again.
-When all three layers of red cake and icing are structured into a cake, use the remainder of the frosting to cover the sides of your cake, until the red colour is no longer peeking through.
-Decorate with berries / dried fruit of your choice.
-Place in the fridge for a minimum of 4 hours to set, then slice with a sharp knife, wiping it clean with a paper towel in-between.