Red Velvet Bars with a Healthy Twist
Can a red velvet cake be worthy of love without its sinful companion–cream cheese frosting?
The question kept me up one night until I finally tested the theory.
I made two batches of red velvet cake, one with cream and one without it. Then I presented the elegant dessert to Ronnie.
As expected, he chose the naked cake over its creamy competitor.
So what’s my verdict?
No amount of cream is going to entice my man. I wasn’t too keen on indulging with frosting either, so I shared them with neighbors instead.
What’s inside these beautiful bars?
The bars are jam-packed with nutritiously delicious nutty flavors and a hint of banana . Giving the cake its royal red coloring is none other than the beetroot.
With the right amount, you can make the color pop without relying on unhealthy food coloring.
How great is that?
- Category: Dairy Free, Gluten Free, Vegan
- Diet: Vegan
- 1 1/2 cups GF oat flour
- 1/2 cup cane sugar
- 7/8 cup shredded unsweetened coconut
- 2 tbsp. beet powder
- 3/4 tbsp. cacao powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup almond milk
- 1/3 cup mashed banana
- 1/2 tbsp. vinegar
- 1 tsp vanilla extract
- Preheat oven to 360ºF and line a baking dish with baking paper.
- Blend the shredded coconut. Chuck it in a large bowl and mix with the other dry ingredients.
- Combine the wet ingredients in a separate bowl.
- Shift the mixture into the bigger bowl then whisk until you get a red velvety batter.
- Pour the batter into a baking dish.
- Bake 22-25 mins (or until the toothpaste comes out clean)
- Let the cake cool before you slice it into bars.
You can refrigerate the leftovers for a week.
Once the bars are done you can pair it off with a hot cuppa and devour each morsel on a lazy morning.
P.S: Still dreaming about the creamy frosting? You can DM me for a recipe.