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  • Writer's pictureKaylee Cubbison

Healthy mini red velvet cake (gf, nut free, vegan)

This cake is rich, cakey:), and extremely amazing! Plus it's naturally flavored and colored with red beet powder!


yields: 9 slices

prep time: 15 min

cook time: 31 min

total time (including cooling): 1 hour 16 min


1/4 cup melted coconut oil

1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, mix, and let sit for 10 min)

1/2 cup coconut sugar

1/4 cup creamy nut or seed butter

2 tbsp maple syrup

1/4 cup non dairy milk

1 tsp vanilla

1 cup gf oat flour (1 cup blended gf oats)

1/4 cup beet root powder (sifted, I get mine from Amazon)

1 1/2 tbsp cacao powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

@missjonesbakes cream cheese frosting (I added about 1/4 cup of the frosting and 1/2-1 tsp beet root powder to color it)


1. Preheat oven to 350 F and line and grease two 6 inch round cake pans, set aside

2. In a large bowl mix together coconut oil, flax egg, coconut sugar, nut or seed butter, maple syrup, non-dairy milk, and vanilla

3. Then add in the oat flour, beet root powder, cacao powder, baking soda, baking powder, and salt

4. Pour the batter into the pans and bake for 28-34 min, or until a toothpick comes out clean

5. Once completely cooled, put a layer of frosting between the two rounds and then frost the top, decorate as you please, slice and enjoy!

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