This Raw Berry Red Velvet Short Cake Will Convince Anyone that Healthy is Delicious! (Vegan & Gluten Free)


When it is prime berry season, one of my all time favorite desserts is strawberry shortcake.  But I will take other berries as well, they are all delicious with some raw whipped cream!  I decided a few weeks back that I needed to make a larger version of berry shortcake to share, which is where this Raw Berry Red Velvet Shortcake comes in.

For the cake portion, instead of going through the trouble of dehydration, I used my leftover beet pulp from juicing to make a beautiful red moist but fluffy cake.  Red velvet is one of my favorites and I thought it would be perfect with the berries.  I made a simple raw coconut cream to sandwich it together and top it off with, as well as a fresh berry sauce combining the blueberries, raspberries, and strawberries which would be the stars.  It was delicious! If you think a shortcake needs to be baked or cooked in order to be delicious, I think this dessert will change your mind.  It is perfect for serving at a summer party!

Raw Berry Red Velvet Short Cake

Makes one 6 inch cake


  • 2 cups raw beet pulp (leftover from juicing)
  • 1 1/4 cups soft medjool dates, pitted (if not soft, soak them in filtered water 30 minutes and drain well)
  • 1 Tbsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1 1/2 cups ground golden flaxseed 2 1/2 cups raw coconut flour (home-made is preferred)*

Cream topping: 4 cups fresh young coconut meat**

  • 1/2 cup coconut water
  • 1/2 cup raw coconut nectar, or your choice of raw liquid sweetener
  • 1/2 tsp sea salt 1 Tbsp pure vanilla extract and seeds of  a vanilla bean 3/4 cup raw coconut butter (warmed to liquid)
  • 1/2 cup organic strawberries and blueberries
  • Sauce:
  • 1 cup mixed organic strawberries, raspberries and blueberries
  • 2 medjool dates
  • juice of one lemon
  • a pinch sea salt
  • Organic blueberries, raspberries and halved strawberries, about 2 cups (or enough to cover the middle and top of the cake) Basil for garnish (optional)

For the cake:

  1. Combine the dates, vanilla, and sea salt, flaxseed, and coconut flour, in a food processor and process until it is well combined and very fine.
  2. Add the beet pulp, and pulse (you don’t want to overmix or the cake will become heavy) until well combined (if it seems to dry, add a little more pulp.
  3. Beet pulp may vary in moisture levels).
  4. On a parchment or foil lined tray, shape into two 6 inch circular cake layers (I pressed them into a plastic wrap lined 6 inch cake pan, then inverted the cakes out onto the parchment). Place in the fridge while you make the cream.

To make the cream topping:

  1. Combine the coconut, coconut water, coconut nectar, sea salt, vanilla, vanilla bean, and process until smooth.
  2. Add the coconut butter with the processor running to incorporate it completely.
  3. Once blended, scoop into a bowl, and place in the freezer for about 45 minutes to an hour until it reaches the consistency of thick whipped cream.
  4. While setting, make the strawberry sauce.  Combine all ingredients in the food processor and process until smooth.

To assemble the cake:

  1. Spoon half the cream over one cake layer, then spoon half the sauce over, then top with half of the halved strawberries, blueberries, and raspberries.
  2. Top with the second cake layer, then spoon the rest of the cream over, then the rest of the sauce, then the remaining berries.
  3. Let the cake set in the fridge for about an hour before serving. Once the cake is set, garnish with basil and serve!

Notes: Store bought coconut flour is a bit too dry for my tastes, I prefer to make my own coconut flour by buzzing finely shredded dried coconut in the high-speed blender for about 15-30 seconds (but not too long or you will get butter).

If you cannot get fresh coconut meat, you can use raw cashews instead.  Soak 4 cups raw cashews in filtered water, 4 hours then drain.  Continue with the cake recipe.


Amy Lyons

Creator and Blogger at Fragrant Vanilla Cake
Amy Lyons is the blogger and recipe writer behind Fragrant Vanilla Cake, a blog featuring raw and plant based desserts as well as savory dishes. She is also the author two cook books. She graduated from Bethel University in 2007 with a degree in Studio Art, and has a passion for creating beautiful things and helping others eat healthier.