Ainda preparei uma cobertura com tofu sedoso para dar um acabamento mais semelhante à versão tradicional (receita encontrada em Genius Kitchen):

600 gr (aproximadamente) de Tofu Sedoso
1 colher de sopa de  Xarope de Agave
1/2 chávena de açúcar (usamos demerara)
1 colher de chá de extracto de baunilha
1/2 colher de chá de sal


Coloque todos os ingredientes num processador e misture.



I'm trying to find the perfect healthy birthday cake recipe for our girl. This year, I'm baking all the cakes (for the family, for school and birthday party). I 'm looking for a kind of Red Velvet Cake recipe without any artificial food colouring. I'm sharing a recipe I've baked recently and I have found it in the blog As Minhas Receitas. It is simple and has not too many ingredients, with no sugar added. After baking the colour is not as red as I was expecting, but is still worth a try.

Ingredients:
150 ml of Extra Virgin Olive Oil
120 ml of Honey (I will be repeating with 150 ml)
50 gr of Dark Chocolate (70% cocoa)
250 gr of raw grated Beetroot
3 Eggs
200 gr of Spelt Flour
2 tsp of Yeast
5 tbsp of Cocoa Powder


Preparation:
Heat very slowly the olive oil in a small pot, never letting it get too hot. Add the honey and the chocolate, mixing until the chocolate is completely melted. Take the pot from the heat and add the beetroot and the previously whisked eggs. Set aside.
Mix the flour, yeast and cocoa powder in a bowl. Add the olive oil, chocolate and beetroot mix, folding well.
Pour it in a 20 cm. hole tin previously greased and floured. Place it in a pre-heated oven (180ºC) and bake it for 25 to 30 minutes (make you don't let it overcook). After baking, make sure to let it cool down for 15 minutes.


Frosting (from the Genius Kitchen)

600 gr of Silken Tofu
1 tbsp of Agave Syrup
1/2 cup of sugar (I've used Demerara)
1 tsp of Vanilla Extract
1/2 tsp of salt

Mix it all together in a food processor.




Até já! / See you soon!