Raw Berry Red Velvet Short Cake

Makes one 6 inch cake


2 cups raw beet pulp (leftover from juicing)
1 1/4 cups soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
1 Tbsp pure vanilla extract
1/4 tsp sea salt
1 1/2 cups ground golden flaxseed
2 1/2 cups raw coconut flour (home made is preferred)*

Cream topping:

4 cups fresh young coconut meat**
1/2 cup coconut water
1/2 cup raw coconut nectar, or your choice of raw liquid sweetener
1/2 tsp sea salt
1 Tbsp pure vanilla extract and seeds of a vanilla bean
3/4 cup raw coconut butter (warmed to liquid)
1/2 cup organic strawberries and blueberries


1 cup mixed organic strawberries, raspberries and blueberries
2 medjool dates
juice of one lemon
a pinch sea salt

Organic blueberries, raspberries and halved strawberries, about 2 cups (or enough to cover the middle and top of the cake)

Basil for garnish (optional)

For the cake, combine the dates, vanilla, and sea salt, flaxseed, and coconut flour, in a food processor and process until it is well combined and very fine. Add the beet pulp, and pulse (you don’t want to overmix or the cake will become heavy) until well combined (if it seems to dry, add a little more pulp. Beet pulp may vary in moisture levels). On a parchment or foil lined tray, shape into two 6 inch circular cake layers (I pressed them into a plastic wrap lined 6 inch cake pan, then inverted the cakes out onto the parchment). Place in the fridge while you make the cream.

To make the cream topping, combine the coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth. Add the coconut butter with the processor running to incorporate it completely. Once blended, scoop into a bowl, and place in the freezer for about 45 minutes to an hour until it reaches the consistency of thick whipped cream.
While setting, make the strawberry sauce. Combine all ingredients in the food processor and process until smooth.
To assemble the cake, spoon half the cream over one cake layer, then spoon half the sauce over, then top with half of the halved strawberries, blueberries, and raspberries. Top with the second cake layer, then spoon the rest of the cream over, then the rest of the sauce, then the remaining berries. Let the cake set in the fridge for about an hour before serving.
Once the cake is set, garnish with basil and serve!


Source: fragrantvanilla.com