I bought some beetroot powder the other day from Terra Madre (this health food store in Melbourne I'm obsessed with) and put some into my protein smoothie after gym. And the resulting colour was sooo good, which gave me the thought, why not implement this into a Red Velvet dessert? I love a good pie so naturally I made another pie for the blog. I feel like that's the most recipes I have in any one category. Not that I think anyone would complain. They're just so easy to make and always look and taste delicious.
I've also been experimenting with dark and moody photography. I'm not quite there yet in my opinion, but the resulting images were still an improvement to what I've been posting on the blog in the last year or so. Any progress is good progress I guess, and it takes practice to learn any skill. Having the home studio really helps too! I had a super busy week and I thought I would just stay in tonight, and not relying on sunlight means that I get to work on the blog whenever I want. I'm also a bit of a night owl in the sense that I work much better when it's dark outside. Less distractions I guess? That didn't prevent me from messing up my frosting (and I was so proud of it at first!) by having a foam card drop on it while shooting. But oh well, lesson learned for next time.
Back to the pie, it includes my ever favourite almond crust a base. The filling is a blend of cashews, dates, a touch of cocoa powder for that classic red velvet taste and as I mentioned before, betroot powder for that red tint. Red velvet goes really well with cream cheese frosting so I also came up with a sugar-free, oil-free and vegan version that can be whipped! It was so rich that I subconsciously felt a bit guilty eating it, but it's basically fruits and nuts so no harm done. Looking back though, I can't believe I regularly munched on massive frosted cupcakes which were basically made of sugar and butter. Like, how is that even such a common thing? But anyway, I digress.
Hope you enjoy this vegan, sugar-free and gluten-free Red Velvet pie and let me know what you think in the comments below if you try it.
Preheat oven to 180C, line a pie pan with parchment paper (I cut a circle for the base) and grease the sides with a neutral tasting oil or spray.
Whisk together the crust ingredients, press onto the pie pan. Make sure to raise the sides, to hold the filling. Bake for 15 mins or until golden brown, turning it halfway. Leave to cool while you prepare the filling.
Make sure to soak cashews for at least one hour or longer before hand. If you have a high-speed blender, you can skip this step.
Blend all ingredients together in a blender. Pour filling over cooled crust.
Place in freezer uncovered while you prepare the cream cheese filling. Uncovered so that the water dissipates instead of pooling up on the cover. (This prevents droplets on the pie)
Blend all cream cheese frosting ingredients in a blender. Pour into a bowl and place in the freezer for 1-2 hours (or until fully cooled).
Take the frosting out of the freezer and whip it with either a hand-held or stand mixer until almost double in size.
Grab a piping bag and a frosting tip (I used Wilton 1M) and frost the pie the way you like it. I piped along the edge to make sure the red still shows, but whatever floats your boat. Enjoy!
Note: This pie is better kept in the freezer and it will last about a month in an air-tight container.
Ingredients
Directions
Preheat oven to 180C, line a pie pan with parchment paper (I cut a circle for the base) and grease the sides with a neutral tasting oil or spray.
Whisk together the crust ingredients, press onto the pie pan. Make sure to raise the sides, to hold the filling. Bake for 15 mins or until golden brown, turning it halfway. Leave to cool while you prepare the filling.
Make sure to soak cashews for at least one hour or longer before hand. If you have a high-speed blender, you can skip this step.
Blend all ingredients together in a blender. Pour filling over cooled crust.
Place in freezer uncovered while you prepare the cream cheese filling. Uncovered so that the water dissipates instead of pooling up on the cover. (This prevents droplets on the pie)
Blend all cream cheese frosting ingredients in a blender. Pour into a bowl and place in the freezer for 1-2 hours (or until fully cooled).
Take the frosting out of the freezer and whip it with either a hand-held or stand mixer until almost double in size.
Grab a piping bag and a frosting tip (I used Wilton 1M) and frost the pie the way you like it. I piped along the edge to make sure the red still shows, but whatever floats your boat. Enjoy!
Note: This pie is better kept in the freezer and it will last about a month in an air-tight container.
Hi! I don’t have access to beetroot powder in my area. Can I just omit it? Would it still work? It looks very nice and delicious!
Certainly! Beetroot powder is just for colour. You could try natural red food coloring or just omit it entirely for a chocolate pie 🙂
Beetroot powder is just brilliant for colour. Your pie sounds delicious.
Thanks Choclette!
This red velvet pie is gorgeous! So easy and delicious as well!
Thanks Kayla!
thanks for this easy and beautiful red velvet pie recipe
Thank you 🙂
I love the beautiful color the beetroot powder gives this vegan red velvet pie. The ingredients are so clean and simple. Such a guilt-free dessert and perfect for any party!
Thanks Anaiah!
This is such a fresh spin on red velvet! I had a lot of fun with this recipe 🙂 Turned out absolutely beautiful!
Thanks Michelle! Glad you like it!
Red velvet has always been one of my favorite desserts but I’ve never had it like this before! This is a great option for a healthier dessert.
Thanks Josh! It has the taste and texture of a rich cake frosting, totally recommend it!
Gorgeous and glamorous pie. 2 Thumbs up. Thanks for sharing.