Raw Red Velvet Cake with Strawberry Frosting For Two

I sweetened this simply with dates because the beets were a little sweet, and just a bit of ground flax and coconut flour made it a wonderful consistency.  It was drier than my usual cake batter, but it turned out amazing once I shaped it and chilled it for a little while.

For the frosting, I wanted something sweet and rich, so I decided on a strawberry coconut frosting! No opening young coconuts required here, just creamy coconut butter.  It came together in a matter of minutes, and was nice and creamy as I spread it on the cake but set up nicely.

So how did it taste compared to my other red velvet cake?  Just as heavenly as ever!  The cake was softer and lighter though, there may just be something to this using juice pulp in my cakes, and not dehydrating.  I will need to experiment more. But anyways, this cake was so freaking good, and the strawberry frosting was the perfect topper for it!

Raw Red Velvet Cake with Strawberry Frosting For Two 
Makes one 4 inch 2 layer cake

Cake:
1 1/2 cups raw beet pulp
1/2 cup soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
2 tsp pure vanilla extract
1/8 tsp sea salt
3/4 cup ground flaxseed
1 1/4 cups raw coconut flour (home made is preferred)*

Frosting:
1 1/2 cups fresh organic strawberries
2 soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
a pinch sea salt
1 tsp pure vanilla extract
1/2 cup plus 2 Tbsp raw coconut butter (not oil), warmed to liquid

For the cake, combine the beet pulp, dates, vanilla, and sea salt in a food processor and process until it is well combined and the beets are very finely chopped.  Add the remaining ingredients and process until smooth and well combined.  On a parchment or foil lined tray, shape into two 4 inch circular cake layers. Place in the freezer for about 30 minutes to chill.
Meanwhile, to make the frosting, combine the strawberries, dates, sea salt and vanilla in the food processor and process until smooth.  Add the coconut butter and process until smooth (if it is clumpy at all, it probably needs to warm up a little, so process until it is not lumpy).  You will be using the frosting right away before it starts to set up.
To frost the cake, place one layer on a plate, and top with about 1/2 cup of the frosting.  Spread out to cover the layer. Top with the other cake layer, then spread the frosting over the top and sides of the cake, smoothing it out.  Extra frosting may be placed in a pastry bag and piped around the top and bottom edges of the cake (optional).  Place in the fridge for about 30 minutes to set the frosting, then enjoy!  Store any extra cake in the fridge.

*Store bought coconut flour is often times too dry, and it may dry out your cake mixture too much.