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Red velvet brownie (fail) ;)

Red velvet brownie (fail) ;)


I found myself with a rare hour to spare tonight. Nothing planned, having a rest day from the exercise, and having eaten an early dinner. The house is beautifully quiet.

i decided to try my hand at some red velvet cake (the healthy way). i absolutely love red velvet but its filled with terrible ingredients and did you know the only reason its red is because of food color? so basically youre eating chocolate cake which is artificially colored. why?!

Anyway, i definitely need to work on my recipe for red velvet cake because this turned out brown, but its delicious, and chocolatey and not bad for you at all. You could probably eat it for breakfast. Its also vegan, dairy free and gluten free. I’m calling it red velvet brownie because brown velvet just sounds wrong.


pre heat your oven to 180 degrees c.

This is a tiny cake, so if you want to serve more than two,  please double of the recipe and use a 8″ cake tin. I used a 6″ cake tin to make mine.

4 tablespoons coconut oil

1/2 cup of coconut sugar / or maple syrup

1/4 cup cacao powder

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

4 tablespoons beet water (i simply boiled up a beetroot and reserved the water)

1 chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water and left to sit for 10 minutes)

1/4 cup cassava flour

1/4 cup rice flour

Mix all your ingredients together (except the flours) in a large bowl until well combined. Then gently fold in the flours and mix. Pour the batter into a lined and greased cake pan and bake in your preheated oven for 20 minutes or until your cake has risen slightly and is firm to the touch. Allow to cool before storing or decorating.


About the author

Meera Vadgama

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