Spiced Beet Chai Latte Cake
Prep time
Cook time
Total time
This irresistible pink cake is loaded with all kind of good stuff. Deliciously sweet but awesomely healthy.
Recipe type: Cake
Cuisine: Raw, Vegan
Serves: 1 Cake
  • For the Base
  • 1 cup beetroot juice pulp*
  • 1 cup walnuts, soaked and dehydrated
  • ½ cup buckwheat, soaked and dehydrated
  • ¾ cup shredded coconut
  • 2 tablespoon coconut sugar
  • 1 tablespoon coconut nectar
  • ¼ teaspoon vanilla extract
  • For the White Layer
  • 1 cup cashew, soaked and dehydrated
  • 2 cup raw young Thai coconut meat**
  • 1 tablespoon rose water
  • 1 teaspoon vanilla extract
  • ¾ cup + 1 tablespoon nut milk
  • 3 tablespoon coconut nectar
  • 2 tablespoon coconut oil
  • For the Pink Layer
  • 2 teaspoon beet powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ⅛ teaspoon ground cardamom
  • 1 teaspoon all spice
  • 1 teaspoon orange zest
  • 1 teaspoon rose water
  • 1 tablespoon orange juice
  1. For the Base - add the base ingredients to a food processor and process until it resembles fine crumbs and sticks together when pressed. Press into the base of lined 6-inch cake tin, making sure to reinforce the elbow and sides so it doesn't break. Place in the freezer about 30 minutes to chill. Once set carefully remove from the tin and transfer to dehydrator tray and dehydrate*** at 115F for about 6 hours or until firm to touch. Let cool completely. Place in the freezer.
  2. For the White Layer - Add all the (white) vanilla layer ingredients (except for the Pink Layer ingredients) to a high-speed blender and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Transfer in a bowl half of the vanilla mixture.
  3. For the Pink Layer - Add pink layer ingredients over the remaining vanilla mixture into the blender and process until well combined and smooth. Transfer the mixture into a bowl.
  4. To assemble - Take your base out of the freezer spread the pink layer over the vanilla layer and so on (one heaped tablespoon of vanilla-one heaped tablespoon beet), until the filling is all used up. Finally, cover and place in the freezer for at least 6 hours (or overnight). Leave to thaw before serving. Store in the refrigerator or freezer.
*Substitute juice pulp for fresh beet if you’d prefer
**If you are unable to get young coconut meat, you may substitute 2 cup cashews, or canned coconut milk
***If you don't have a dehydrator, you can skip this step. Not necessarily require dehydrating. Freeze it instead
Recipe by Deviliciously Raw at https://deviliciouslyraw.com/2020/09/06/spiced-beet-chai-latte-cake/