Raw Red Velvet Mud Cake

pennybenjaminNourish, Snacks, SweetsLeave a Comment

raw red velvet

I make some pretty amazing Red Velvet Bliss Balls (the recipe is in my Bliss Balls ebook), if I do say so myself. They’re rich and decadent but at the same time quite light as they use beetroot! Recently on social media I’ve been seeing a lot of chocolate mudcakes-type recipes and it got me thinking about my Red Velvet Bliss Balls and re-arranging the recipe to make them into a Red Velvet Mudcake!

I had to change a few things in the recipe, and of course I added an icing!

Serves 12-16 squares or a 15cm diameter round cakeraw red velvet
Time  20-30 mins to prepare then minimum 5 hours to set.

Ingredients and Method:

For the Base:

  • 1 C grated beetroot
  • 1 C shredded coconut
  • 1/2 C brazil nuts (or another nut if you prefer), soaked in water for min. 6 hours or overnight (for nut-free use sunflower seeds)
  • 1/2 C raw cacao powder (use Carob for caffeine-free)
  • 1/3 C dried dates, that have been soaked in hot water for 10 mins OR 2 T of a liquid sweetener like honey, rice malt, maple syrup etc. (for sugar/sweetener-free, omit or replace with 1/2 tsp stevia leaf powder)
  • 1 tsp vanilla powder or paste
  • 2 T coconut cream (from the can)
  • pinch sea salt
  1. Combine all ingredients together in food processor until well combined (you will need to scrape down the sides to make sure everything is incorporated).
  2. Spread out evenly onto a greased spring-form cake tin or baking tray lined with baking paper.
  3. Place in the fridge while making the icing.raw red velvet

For the Icing

  • 1/2 C coconut cream
  • 1/3 C raw cacao powder (use Carob for caffeine-free)
  • 1/3 C melted coconut oil or cacao butter
  • pinch of salt
  • optional sweetener of choice (use stevia for sugar-free, otherwise a couple of dates, maple syrup, honey, rice malt syrup etc.)
  1. Blend all ingredients together in a blender or food processor until smooth.
  2. Spread evenly over the base then place in the fridge to set for 2 hours minimum.
  3. Once set, carefully remove the cake from the spring-form tin or baking tray and serve/slice as desired!
  4. Store in an air-tight container in the fridge for up to 1 week.


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