Mini Red Velvet Bundt Cakes

All-natural red velvet cakes colored with beets, studded with shaved 72% chocolate, and topped with a whipped cream cheese frosting. #cakes #baking #valentinesday #creamcheese #frosting #chocolate #vegan

Red velvet cake hasn't been at the top of my list of favorite cakes. Now that’s not to say it doesn't taste nice, just somehow a light chocolate cake with red food coloring seemed over rated. Its saving grace in my mind was the cream cheese frosting... almost anything topped with cream cheese frosting would be delicious. However, the approach of Valentine’s Day has brought with it a sudden need to make red and pink hued foods and I couldn’t get red velvet out of my mind. But not just any red velvet, I wanted to create a naturally colored cake I could get excited about. After doing some research on what actually makes a red velvet cake different, I was pleasantly surprised that it is more than just the food coloring. There is a chemical reaction between buttermilk, vinegar, and cocoa powder that creates a deep maroon color that is then enhanced by the addition of food coloring. Therefore, to make this vegan, all natural recipe, the key ingredients are vegan ‘buttermilk’ (non dairy milk + lemon juice), apple cider vinegar, and non-alkalized cocoa powder (the red color disappears with alkalized/Dutch processed cocoa powder). Beet puree is added to replace the food coloring and quiet your conscience - beets are vegetables so this cake is practically a health food right? ;) The result is a red velvet cake that makes it to the top of the list, as it is both delicious and more nutritious. Plus, there's cream cheese frosting so what’s not to love?

Yields 12 small bundt cakes or 1 large bundt cake

Ingredients:

1/2 Cup aquafaba

3/4 Teaspoon cream of tartar

8 Ounces raw beets (peeled and roughly chopped)

1/2 Cup non dairy milk

1 Tablespoon lemon juice

2 Tablespoons apple cider vinegar

8 Tablespoons earth balance butter

1 1/2 Cup granulated sugar (divided)

2 Teaspoons vanilla

3 Tablespoons cocoa powder (not dutch-processed!)

2 Cups all purpose flour

2 Teaspoons baking powder

1 Teaspoon salt

1 Cup shaved dark chocolate or chocolate chips

1 Recipe Whipped Cream Cheese Frosting

Directions:

1. Preheat the oven to 350 degrees. Liberally spray bundt pan with baking spray.

2. In the bowl of an electric mixer, beat the aquafaba and cream of tartar together on high until white and foamy. Add 1/2 cup of the sugar and continue beating until stiff peaks form. Transfer to another bowl and set aside.

3. In a high speed blender, blend the beets, non dairy milk, lemon juice, and vinegar on high until smooth, scraping down the sides as needed.

4. Now add the butter, sugar, and vanilla to the electric mixer bowl and beat until fluffy. Add the beet puree and mix to combine.

5. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.

6. Add the dry ingredients to the wet ingredients with the mixer running on low. Once combined, spoon in the whipped aquafaba and mix on low just to incorporate. Stop the mixer and fold in the shaved chocolate by hand.

7. Transfer the batter to the mini bundt pan and bake for 20 minutes. If making a large bundt cake, bake for 45-50 minutes

8. Remove and let cool for 5-10 minutes before removing cakes from the pan to finish cooling.

9. Allow the cakes to cool completely before frosting with Whipped Cream Cheese Frosting.

10. Enjoy!