The origins of red velvet cake are still somewhat up for debate, though many believe it originated in the south during World War II. When certain ingredients like sugar and butter had to be rationed, bakers everywhere had to find an alternative way to sweeten their cakes. They also needed something to help keep them moist. Beet juice, being cheap and readily available, became a go-to substitute that just so happened to tint the cake red.
Nowadays, most companies add red food coloring to their mix, but we prefer to keep it old school with the real thing in this smoothie recipe. Beets are a superfood when it comes to heart health, and they’re full of nitrates which can help with lowering blood pressure. While red velvet cake is often served with cream cheese frosting, many recipes also recommended a coconut topping, so we’ve added an option to sprinkle some on as garnish if you like!
Ingredients:
- 1 banana, frozen if desired
- 1 cup plant-based milk of choice
- ½ of a small beet, steamed and chopped (about ¼ cup)
- 2 tablespoons cocoa powder
- 1 date, pitted
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon desiccated coconut flakes (optional)
Instructions:
- Add all ingredients to a blender and blend on high until incorporated. Add more milk 1 tablespoon at a time if the mixture is too thick.
- Pour into a glass with a straw
- Sprinkle with coconut if desired and enjoy!
