Vegan Red Velvet Cake | Raw, Gluten-free, Refined sugar-free

This cake seemed to be complicated to make but, please, just start making it! Allow yourself three days and play with this recipe. You will spend only one hour per day, not whole day, no worries :) And no baking process - everything is very easy!
I am sure that this raw healthy Red Velvet Cake with beetroot red velvet mousse, coconut filling, flaxseed-date crust and raw vegan chocolate coating will never leave you indifferent.
It's a perfect Birthday Cake for the one you love :)
And like all my cakes, this one is vegan, gluten and soy free, with natural sweeteners (maple syrup) and with natural colorants. Yes, this cake is colored by beet juice - nothing artificial ever!

You would ask for flavor, right? Yep! It's fully mousse-consistency chocolate cake (not beet cake, haha) with a flaky coconut filling and chewy chocolate crust. And no guilt!
So, let's get started :)
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Amore Silicone Mold Silikomart 600 ml
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(Not ad. There are no affiliate links).
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Recipe:

First day we make
Filling:
85 gr coconut butter (manna)
50 ml water
75 ml maple syrup
15 ml coconut oil extra virgin, melted
30 gr cacao butter, melted
5 ml vanilla extract
Pinch of salt

200 grams of raw vegan chocolate from this recipe    • 3-ingredient Raw Vegan Chocolate | St...  

150 gr cashews, soaking overnight

Second day we make
Crust:
70 gr shredded coconut
15 gr flaxseed meal
15 gr cacao powder
100 gr dates, pitted

Red Velvet Mousse:
150 gr cashew, soaked
60 ml maple syrup
60 ml beet juice
25 gr cacao powder
30 ml coconut oil, melted
15 gr cacao butter, melted
5 ml vanilla extract
Salt

Third day we make
Unmolding the cake
Defrosting for 4-6 hours in the refrigerator
Decorating with seasonal fruits and berries
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With big love,
Olga.