RED VELVET BARS | VEGAN, GLUTEN-FREE, HEALTHY CAKE RECIPE

This is hands down the best cake I ever made! I am not kidding. I made many amazing desserts like cakes, brownies, cheesecakes, pancakes, crepes, bars etc but this one is so special. It’s rich, moist, soft, creamy, lush, and super delicious! The recipe is vegan, gluten-free, oil-free, and easy to make. You can make red velvet bars as I did or use a round cake tin to make a beautiful red velvet cake. I didn’t use any artificial food coloring which you can find in most red velvet recipes. Instead, I used 100% natural beet powder which is so much healthier than a red food dye.

Natural red velvet bars with cashew cream gluten-free recipeMADE WITH SIMPLE WHOLEFOOD

These healthy red velvet bars contain only wholesome ingredients like oats, shredded unsweetened coconut, plant-based milk, raw cacao powder, beet powder, cashews etc. There is no need to use dairy, eggs, butter, cream cheese or food coloring. Even though this recipe is vegan, oil-free, and gluten-free, it still turned out exceptionally good.

As mentioned before, I never made a cake before which is so rich and moist and I am sure I will make this dessert more often in the future. Even my boyfriend loves it and he is not a big fan of desserts!

These Red Velvet Bars are vegan, gluten-free, oil-free, and super easy to make. They are rich, soft, moist, creamy, and delicious. Perfect for dessert, breakfast or a birthday party!

• Prep Time


• 20 mins


• Cook Time


• 25 mins


• Resting time


• 3 hrs


• Total Time


• 45 mins


• Course: DessertCuisine: American Servings: 6 Author: Ela

Ingredients

• Dry ingredients:


• 150 g (1 1/2 cups) oat flour (gluten-free if needed)


• 100 g (1/2 cup) granulated sweetener of choice *


• 75 g (7/8 cup) shredded unsweetened coconut **


• 2 tbsp Sunfood's beet powder


• 3/4 tbsp cacao powder


• 1 tsp baking powder


• 1/4 tsp salt


• Wet ingredients:


• 240 ml (1 cup) plant-based milk


• 80 g (1/3 cup) mashed banana ***


• 1/2 tbsp vinegar


• 1 tsp vanilla extract


• Cream/Pudding:


• 240 ml (1 cup) plant-based milk


• 20 g (2 1/2 tbsp) cornstarch ****


• 80 g (7 tbsp) granulated sweetener


• 1 tsp vanilla extract


• 180 g (1 1/2 cups) cashews (soaked)

Instructions

• Soak cashews in hot water for about 45 minutes.


• Meanwhile, start making the cake. Preheat oven to 360 degrees F (180 degrees C) and line a baking dish with parchment paper. My baking dish measures 9"x6" (23 x 15 cm).


• Process the shredded unsweetened coconut in an electric coffee/spice grinder or blender. Then put all dry ingredients into a bowl and stir with a whisk.


• In another bowl combine the wet ingredients.


• Pour the wet ingredients into the bowl of the dry ingredients and stir with a whisk until combined.


• Spoon the batter into the baking dish and bake in the oven for about 22-25 minutes and let cool.


• To make the cream, add milk, cornstarch, sugar, and vanilla extract into a small saucepan and bring to a boil while stirring.


• Once the pudding boils turn off the heat. Set aside.


• Put the cashews into a blender (preferably a high-speed blender), add the pudding, and mix until the cream is completely smooth (might take a minute or two) and pour it onto the cooled cake.


• Put the baking dish into the freezer for about 3 hours to set (or until the cream is not soft anymore).


• Cut into bars and enjoy! Store leftovers in the fridge.

Notes

• *Granulated sweetener: You can use regular sugar, Erythritol, Xylitol (birch sugar). coconut sugar etc.


• **You can use 75 g ground almonds (almond flour) or any other ground nuts of choice.


• ***You could use applesauce instead of banana. An even better idea would be to use beet puree, which will also add a nice color!


• ****You can use tapioca flour/starch or arrowroot flour/starch instead of cornstarch.

RECIPES AND IMAGE ADAPTED FROM https://elavegan.com

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