Skinny Red Velvet Cheesecake Pot ~ Vegan

Skinny Red Velvet Cheesecake Pot ~ Vegan

***  With additional recipe to make the Vegan Raspberry Jelly!  ***

Happy Valentine’s Day to all of you !

Skinny Red Velvet Cheesecake Pot with Raspberry jelly~ Vegan

I have one post from last year ~ Skinny Chocolate and beetroot cake. They’re quite similar but with a little bit different from each other.

I constantly feel so curious and miserable about why people worked the red velvet cake with loads of red colouring??? Oh Yes! They look so beautiful and bright red. But No! Did people always say colouring is no good for our health? I saw some of the recipes with tablespoons of red colouring to make the red velvet cake to achieve the bright red, is it your favourite cake? If you say yes, I’m so sorry!

Skinny Red Velvet Cheesecake Pot ~ Vegan

I reckon if we like our cake looks red, we have so many choices or solutions to stimulate the red from fruits or vegetables, do you concur with it? Or you can say, it is too complicated to make. Honestly, it is a time consuming task, but why not make a large batch and store into the ice-cube size and freeze it. Then we can get our natural colouring any time we need it. Do you think it is a good idea? Of course you can object it!

Skinny Red Velvet Cheesecake Pot ~ Vegan

Today, I will use the magic red from beetroot, maybe some people don’t like the earthy taste from beet. But I can tell you straight away, you can really taste the beetroot from this cake. Meanwhile, I like to use the vegan cream cheese to reduce my dairy intake from my diet, otherwise, you can use dairy cream cheese like mascarpone or even yogurt, soy yogurt will do.

Skinny Red Velvet Cheesecake Pot ~ Vegan

***  Additional recipe to make the vegan raspberry jelly!

Skinny Red Velvet Cheesecake Pot with Raspberry jelly~ Vegan

Cake Ingredient: 

  • 100g Cooked beetroots, blend in a food processor until smooth
  • 1 1/2 tbsp Organic cocoa powder
  • 1 tbsp Flax meal + 3 tbsp water, set aside
  • 50g Dark Molasses sugar
  • 40g Vegetable oil + 40g Fat free soy yogurt
  • Pinch of Pink Sea Salt
  • Pinch of Chilli pepper   (optional)
  • 75g Self-raising flour/cake flour

Vegan Cream Cheese Recipe

Method: 

  • Preheat the oven to 350°F/180°C/160°C (fan oven), or gas mark 4.
  • Put the cooked beetroot into the food processor to blend until smooth, add flax mixture, oil, yogurt, sugar, salt, chilli, cocoa powder and mix all ingredients together, sieved the flour in and use spatula to fold it until all incorporated.
  • Spoon into the greased cupcake moulds or muffin cases.
  • Bake into the hot oven for about 15 minutes until cooked.
  • Cool down on a wire rack.

Skinny Red Velvet Cheesecake Pot ~ Vegan

Vegan Raspberry Jelly ingredient: 

  • 50g Fresh Raspberry
  • 160ml Water
  • 2 to 3 tbsp Sugar   (I use 2 tbsp only)
  • 17 to 18g Konjac jelly powder 蒟蒻果凍粉

Method: 

  • Mash the raspberry through a sieve to get the juice, mix with water.
  • Put the water and sugar in a saucepan over medium heat and add the Konjac jelly powder, use handheld whisk to mix and cook until the jelly powder and sugar are melted completely.
  • Pour into the jelly moulds and let it set at room temperature.

Skinny Red Velvet Cheesecake Pot ~ Vegan

Assembly:

  • Slice the cake for approximately 1/2 cm thickness and use a circle cookie cutter to reduce out the size to fit into your pot that you prepare.
  • Spread one teaspoon of the cream cheese into the bottom of your dessert pot, slip one slice of the cake over it and lay another teaspoon of cream cheese on top, repeat until it reaches to the pot’s top, same way to finish off the remaining pots.
  • Top with few fresh raspberries for decoration. And serve with the jelly.

Skinny Red Velvet Cheesecake Pot with Raspberry jelly ~ Vegan

Note: 

  • Here, I use the vegan cream cheese, you can use the mascarpone cheese if you’re not vegan.
  • Use the strawberry instead of raspberry is fine.
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