Salted Caramel + Red Velvet + Cheesecake + Beetroot Cream
So many elements in this creation that I didn’t know what to call it, so if you come up with a better name, do let me know! I’m not much of a baker, but when I do bake, I always try making something “interesting”… Vegan cheesecake in-between layers of red velvet cake made with beetroot, with a salted caramel filling and a beetroot cream topping 💋
I made this for a very special birthday celebration so I took the time to prepare every aspect of the creation. Perhaps you’d like to try it as a Valentine’s Day treat for YOU? I recommend that you read through the whole recipe before getting all your ingredients ready so that you know exactly what to expect. You would need to prepare at least a day in advance. So, are you ready? Here goes!
Red Velvet Cake
¾ cup pureed beetroot (steamed & peeled)
1/3 cup coconut oil
1 ¼ cup brown sugar (or sweetener of your choice)
1 ½ tsp vanilla extract
1 cup coconut milk
1 Tbsp apple cider vinegar
1 ¼ cup cake flour (I used a gluten-free mix)
¼ tsp salt
1 ½ Tbsp cocoa powder
1 ½ tsp baking powder
1. Combine pureed beetroot, coconut oil, sugar and vanilla extract.
2. Add the apple cider vinegar to coconut milk in a cup.
3. In a separate bowl, sift together flour, salt, cocoa powder and baking powder.
4. Add the coconut milk mixture to the beetroot mixture and whisk gently.
5. Add the wet ingredient mixture to the dry ingredient mixture. Combine well till you get an even, smooth batter.
6. Line two round baking tins with baking paper. The baking tins should be about the same diameter as the dish you are going to prepare the entire “creation” in, so measure well! Pour the mixture into the two equally sized tins so that you get two layers.
6. Bake in a pre-heated oven at 180 degrees Celsius for 20 minutes.
Tip: When baking eggless/ gluten-free desserts, try putting a baking tray with water filled in it halfway on the bottom rack of the oven. The moisture created while baking will transfer to the cake so that it remains moist for longer.
Cheesecake
1 tin coconut milk, approx. 400ml (decanted and refrigerated overnight)
2/3 cup brown sugar (or sweetener of choice)
1 Tbsp lemon juice
1 tsp vanilla extract
3 ½ tsp agar agar
1 Tbsp coconut oil
1. Blend the coconut milk, sugar, lemon juice and vanilla on high speed.
2. Pour the mixture into a pot set on medium heat and boil till the sugar dissolves. Add the agar agar in, whisk to combine well and then boil for 2 minutes or until it dissolves.
3. Remove the pot from the heat and stir in the coconut oil.
4. The agar agar will make the mixture set quickly, so allow to cool down just enough so that the mixture is still pourable.
Salted Caramel Sauce
½ cup brown sugar
½ cup ghee/ unsalted butter (or vegan alternative)
1 tsp vanilla extract
½ tsp salt
1 Tbsp coconut cream
1. Add sugar to a pot set on medium heat and keep mixing till the sugar melts.
2. Add the ghee/butter to the melted sugar and whisk really well so that they combine. Cook for 1-2 min, while whisking continuously.
3. Remove from heat and add vanilla, salt and coconut cream. Whisk well.
4. Allow to cool to room temperature before using.
Beetroot Topping
1 cup pureed beetroot (steamed & peeled)
4 Tbsp coconut milk (refrigerated overnight)
Whisk till evenly combined.
Optional: Add 1 Tbsp brown sugar (or sweetener of choice). I like the natural sweetness of the beetroot and coconut milk, so taste first before adding a sweetener.
To assemble:
1. Choose a deep enough glass container to create the layers.
2. Start off with the first layer of Red Velvet Cake and spread with half of the Salted Caramel Sauce.
3. Pour the Cheesecake mixture on top of the cake and caramel. Tap the container on the surface to even the mixture out.
4. The Cheesecake mixture will already be starting to set so gently place the second layer of Red Velvet Cake on top of the Cheesecake.
5. Spread the top of the cake with the other half of the Salted Caramel Sauce. Everything will be really wobbly so please be gentle.
6. Finally, spoon the Beetroot Topping on the very top of the sauce and make some cute swirls if you like.
7. Refrigerate for at least an hour before delicately cutting a slice and going in for a bite! Make sure to get all the layers in one bite to experience bliss :)