Velvet Beet Tofu mini cake – Vegan

Cake final About:

Happy Valentine’s Day!

Make this valentine’s day memorable with a cute, delicious red velvet dessert. Armed with my heart shaped cookie cutter, I decided to make mini cakes instead of cookies for this year’s celebration.

However it’s always a challenge to make a Vegan and healthy cake. The texture is achieved by tofu and colour by beet puree. I used Coconut milk almond frosting, where there is a magical taste of coconut and grainy texture of almond.

Yields: 8-10 servings
Preparation time-15 minutes
Cooking time-30-40 minutes


  • Wheat flour-2cups
  • Baking powder-1/2tsp
  • Baking soda-1/2tsp
  • Cocoa powder-3tbsp
  • Salt-1/4tsp

Wet ingredients:

  • Silken tofu- 250gms
  • Coconut sugar-1cup (can substitute with honey/agave nectar/brown or white sugar)
  • Almond/soy milk-1/2 cup
  • Beet puree-3/4cup (steam beets until tender and blend to puree)
  • Sunflower/ vegetable oil- 1/4cup (butter can be used alternatively)
  • Vanilla essence-1tbsp
  • Hot water- 2-3tbsp ( feel free to add as per the batter consistency)

For frosting:

  • Coconut milk-1cup
  • Powdered almond/almond meal-1/2cup
  • Desiccated coconut-2tbsp
  • Fruit sugar-1/2cup (alternatively honey/agave nectar/sugar can be used)
  • Cardamom powder-1/4tsp
  • Sunflower spread/butter-2tbsp (alternatively butter can be used)

For serving:

  • Sprinklers OR Dark chocolates OR Fresh fruits


  • Pre-heat the oven at 170deg C (fan assisted oven). Lightly grease two 9” round cake pans and set aside.
  • In a medium sized mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt and set aside
  • Now in a blender, process the tofu, beet puree until creamy.
  • Add agave nectar, oil, vanilla essence, milk and continue to process until smooth and combined.
  • Now stir in tofu mixture to the flour mixture and mix well until the batter is just combined (the batter should be fairly smooth)
  • Pour the batter into the prepared pans for about 25-35minutes or until toothpick inserted into center of the cakes comes out clean. (baking time varies from oven to oven)
  • Once baked allow the cakes to cool in the pans for about 5-10minutes on a cooling rack before removing from the pans. Once cakes are completely cool and do the frosting.

While cake is baking Frosting can be prepared

For frosting:

  • In a medium sauce pan, heat coconut milk, fruit sugar and simmer for 4-5 minutes.
  • Now add powdered almond/almond meal, sunflower spread and continue to simmer until thickens a bit. (just enough to spread)
  • Remove pot from heat and very gradually blend in cardamom powder, desiccated coconut and allow pot to cool for 5-10 minutes.
  • Place in the refrigerator to cool and thickens the frosting

For serving:

  • Place the cooled cake on a cutting board and using a heart shaped or any cookie cutter
  • Cut the cake
  • Spread the icing on one piece of mini cake and top another layer to make a sandwich
  • Spread icing on second layer if desired
  • Garnish with Sprinkler OR Dark chocolate or fresh fruits

Serve and Enjoy


  • Feel free to substitute fruit sugar with regular sugar/coconut sugar/brown sugar.
  • Sweetness can be personalised as per the taste.
  • I used low fat coconut milk hence boiled to make it thicker and almond milk gave a frosting texture, which made it easy to spread
  • Frosting can be personalised by using full fat coconut milk
  • Frosting can be stored in Refrigerator a day earlier also. While spreading whisk it again to make it fluffy
  • Yogurt can be used in place of Tofu

About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on February 14, 2015, in Dessert, International, Vegan and tagged , , , . Bookmark the permalink. 34 Comments.

  1. Love this Chitra!!! Happy V Day!!! 🙂


  2. Wow, so beautiful! Anything with beets in the mixture has got to be good 🙂


  3. I love these! So pretty, and I love that you used natural coloring.


  4. Wow…another amazing stuff Chitra ❤


  5. Such cute little cakes! Love these 🙂


  6. Yum chitra looks so tempting I m so hungry


  7. Mr. Militant Negro

    Reblogged this on The Militant Negro™.


  8. Very cute mini cakes!


  9. Very interesting n nice recipe. 🙂


  10. Awesome Chitra, Happy Valentines day 🙂

    Liked by 1 person

  11. Never tried cake with tofu, awesome chitra

    Liked by 1 person

  12. so cute! And I love that it contains tofu. This is awesome, Chitra.


  13. Very new and cute mini cake…love it

    Liked by 1 person

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